教你做出好看的开放组织NO.1-欧包的发酵（新手必看）

退步了，得多点练习

76% water
100% Molino borgioli w320
20% starter
1.7% salt
12% mixed fruit

Starter 1:3:3 3x 9.5 hours
Then 1:1:1 2.5x 6 hours 20 minutes, stir down after 1 hour 3x
knead 3 minutes on medium speed to 7.5/10 gluten
CF *6
Bulk 6.5 hours at 24.2c
Freeze 1.5 hour
CR 11.5 hours

03-05