Sourdough Diary #12

Feed        Feb. 07  2021 7:30 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. 07 2021 2:30 p.m. / RT ; 20 C / RH ; 50%
* 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 ; 15 min (eri)　
* Duration for the first rising ; 3H 50min ( 3:00 - 6:50p.m.) @ on the fridge ( RT ; 18-20 C , RH ; 50%) covered with a dry cloth

* Beat the air out & Fold the dough (RT ; 22C , RH 46%)
* Second rising time ; 12.5 H hours ( 7:00 p.m. - 8:30 a.m.) @in the fridge

Baking  Feb. 08 2021 8:00 - 8:50 a.m. / RT ; ND / RH ; ND
Apparatus ; Panasonic NE-BS807
Preheat @ 230C
Duration time ; 35 min with steam

Feedback
- The starter activation was good 
- Although it looked very good before baking, the shape was not so beautiful
- Grow during the baking time but not uniformity
- Taste good