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
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