教你做出好看的开放组织NO.1-欧包的发酵（新手必看）

78% water
85% super melanger
15% BRM stone ground spelt
20% starter
1.8% salt
15% raisins

Starter 1:3:3 2.5x 8.5 hours
Then 1:1:1 3x 6 hours 15 minutes, stir down after 1 hour 3x
knead 5 minutes on high speed to 8/10 gluten
CF *4
Bulk 6 hours at 25c
Freeze 1 hour

06-21