Sourdough diary #2
Feed
Jan.10 2021 8:30 a.m. / RT ; 22C-24C / RH ; 40 - 45%
* Ingredients
Water ; Brita + T-fal - 50g
Flour ; Bob's Red Mill unbleached white All-purpose Organic Flour - 50g
* Substitute them into the two bottles
==> rose up approx. x1.3
Kneading
Jan.10 2021 5:00 p.m. / RT ; 18~20 C / RH ; 42%
* 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 ; 27min (eri 20 min, mon 7min)
* First rising time ; 3 hours ( 5:40 - 8:40p.m.) @ RT
* Beat the air out & Fold the dough & Add 65 g of Raisin
* Second rising time ; 11 hours ( 9:00 p.m. - 8:00 a.m.) @refrigerator
Baking
Jan.11 2021 8:00 - 8:40 a.m. / RT ; 22C / RH ; 40%
Apparatus ; Panasonic NE-BS807
Preheat @ 230C
Duration time ; 35 min with steam
Feedback
- The raisins is better not to be on the surface / not expose because they will be coals , bitter
- Good taste , good texture
- Need to activate the starter more ( rose by two times , three times)
==> Keep warm RT
--> Put the starters on the fridge
==> Change the feeding flour ; more gluten / not wheat
==> Feed more
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