Sourdough Diary #11
Feed Feb. 04 2021 1:00 p.m. / RT ; 22 -25 C / RH ; around 40%
* Ingredients
Sourdough starter - 78 g
Water ; Brita + T-fal - 85 g
Flour ; Bob's Red Mill unbleached white All-purpose Organic Flour - 85 g
Kneading Feb. 04 2021 6:30 p.m. / RT ; 22 C / RH ; 46%
* Ingredients
Flour ; はるゆたかブレンド / 江別製粉 - 360g
全粒粉 春よ恋 / 富沢商店 - 40 g
Water ; Brita + T-fal (Warm) - 230g
Salt ; 伯方の塩 あら塩 - 5 g
Starter -160g
* Knead time ; 14 min (eri)
* Duration for the first rising ; 3 hours ( 6:50 - 9:50p.m.) @ on the fridge ( RT ; 22-24 C , RH ; 45%) covered with a wet cloth
* Beat the air out & Fold the dough (RT ; 22C , RH 46%)
* Second rising time ; 8 hours ( 9:50 p.m. - 6:00 a.m.) @in the microwave ( 14C) (fridge is 3~6C, warmer than usual)
too much!! :((
Baking Feb. 05 2021 6:30 - 7:05 a.m. / RT ; ND / RH ; ND
Apparatus ; Panasonic NE-BS807
Preheat @ 230C
Duration time ; 32 min with steam
eedback
- The starter activation was good
**It was before deflating, and most activated and bubbled timing
- 5 hours past after feeding
- Second rising failed, too much ferment, over rising, because of the too warm temperature. ==> Need to put on the fridge
- Not rose during the baking time, and caused as a deflated bread
- Next time ; try with less baking time, or fewer baking temperature
Longer time for the first rising
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