Sourdough Diary #3

Feed
Jan.11 2021 1:00 p.m. / RT ; 20 C-25 C (on the fridge) / RH ; 40 - 45%
* Ingredients
   Water ; Brita + T-fal - 120g
   Flour ; Bob's Red Mill unbleached white All-purpose Organic Flour - 120g
* Substitute them into the two bottles
==> rose up approx. x 2 :)) 

Kneading
Jan.10 2021 6:30 p.m. / RT ; 24 C / RH ; 50%
* Ingredients
Flour ; MAKFA Flour all purpose 　-　400g
Water ; Brita + T-fal (Warm)　   　 -　230g
Salt ; 伯方の塩 あら塩　　　　 　 - 5 g
Starter ; 80g + 80g (from 2 bottles)

* Knead time ; 22 min (mon)
* First rising time ; 3 hours ( 7:00 - 10:00p.m.) @ on the fridge ( RT ; 24C , RH ; 32%) 

* Beat the air out & Fold the dough (RT ; 25C , RH 32%)
* Second rising time ; 11 hours ( 10:00 p.m. - 8:00 a.m.) @fridge

Baking
Jan.12 2021 8:00 - 8:40 a.m. / RT ; 24C / RH ; 40%
Apparatus ; Panasonic NE-BS807
Preheat @ 230C
Duration time ; 35 min with steam

Feedback
- Good taste , little bit hard (the inside, white part), the holes inside were small
   ==> Too much kneading?
            ---> less time for kneading
            ---> Have to lean kneading techniques 
            ---> Have to lean kneading finish timing
- Starter Activation was good ==> temp. and amount of feeding is important
   ==> Challenging the flour into the other flour / non wheat flour would be change the taste