教你做出好看的开放组织NO.1-欧包的发酵（新手必看）

竟然把面团忘了，已经过发

79% water
80% BRM artisan flour
20% Spielberger einkorn vollkornmehl
20% starter
1.7% salt

Starter 1:3:3 3x 9 hours 45 minutes
Then 1:1:1 3x 6.5 hours, stir down after 1 hour 3x
knead 5 minutes to 7.5/10 gluten
CF *5
Bulk 6 hours 45 minutes at 24.4c
Freeze 1 hour 20 minutes
CR 8 hours

10-11