Sourdough diary #8
Feed
Jan.23 2021 8:00 a.m. / RT ; 20 -25 C (on the fridge) / RH ; 40 - 45%
* Ingredients
Sourdough starter - 90 g
Water ; Brita + T-fal - 90 g
Flour ; Bob's Red Mill unbleached white All-purpose Organic Flour - 90 g
Starter rose very well!!!
Kneading
Jan. 23 2021 3:00 p.m. / RT ; 24 C / RH ; 42%
* Ingredients
Flour ; 春よ恋 / 平和製粉株式会社 - 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 ; 12 min (mon)
- Spent longer time, still the dough was not stretchy. Not sticky from the beginning
* First rising time ; 3 hours ( 3:30 - 6:30p.m.) @ on the fridge ( RT ; 24 C , RH ; 42%)
* Beat the air out & Fold the dough (RT ; 23C , RH 50%)
* Second rising time ; 12 hours ( 7:00 p.m. - 7:00 a.m.) @fridge
Baking
Jan. 20 2021 6:20 - 6:55 a.m. / RT ; 24C / RH ; 40%
Apparatus ; Panasonic NE-BS807
Preheat @ 230C
Duration time ; 35 min with steam
Feedback
- The starter activation was very good because of the temperature
- Rose the bread well
- Good taste, good tenderness
- More bubble than we ever baked
- How can we rose the bottom?? (Picture below)
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