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