Sourdough Diary #1

Feed
Jan.8 2021  6:00 a.m. / RT ; 15 C-18 C / RH ; No data
* Ingredients
  Water ; tap water      - 50g
  Flour  ; MAKFA Flour all purpose - 50g
* Substitute them into the two bottles 
==> rose up approx. x1.1

Kneading
Jan.8 2021  5:00 p.m. /  RT ; 15~18 C / RH ; No data 
* 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 ; 20 min (mon)
* First rising time ; 3 hours ( 7:30 - 10:30 p.m.) @ RT
* Beat the air out & Fold the dough
* Second rising time ; 11 hours ( 10:30 p.m. - 9:30 a.m.) @fridge

Baking
Jan.9 2021 9:30 - 10:10 a.m. / RT ; 22C  /  RH ; 40%
Apparatus ; Panasonic NE-BS807
Preheat  @ 230C
Duration time ; 35 min with steam+15 min without steam

Feedback
- Deeper coop is needed
- Inside was OK, but the crust was too hard
  ==> Change the baking duration to shorter / adjust the steam time
- Need to activate the starter more ( rose by two times , three times)
   ==> Keep warm RT
            --> Put the starters near the gas stove
   ==> Change the feeding flour to bleached flour