Sourdough Diary # 17
Feed Feb. 24 2021 8:30 a.m. / RT ; 22 -25 C / RH ; around 45%
* Ingredients
Sourdough starter - 70 g
Water ; Brita + T-fal - 80 g
Flour ; Bob's Red Mill unbleached white All-purpose Organic Flour - 80 g
Knead Feb. 24 2021 3:30 p.m. / RT ; 20 C / RH ; 50%
* Ingredients
Flour ; ゆめかおり / アオヤギ製粉 - 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 ; 20 min (eri)
* Duration for the first rising ; 3H ( 4:00p.m. - 7:00p.m.) @ on the fridge ( RT ; 21 C , RH ; 50%) covered with a dry cloth
* Beat the air out & Fold the dough (RT ; 21C , RH 50%)
* Second rising time ; 8 hours ( 0:00 - 8:00 a.m.) @in fridge
Bake Feb. 24 2021 7:00 p.m. - 6:00 a.m. / RT ; ND / RH ; ND
Apparatus ; Panasonic NE-BS807
Preheat @ 220C
Duration time ; 30 min with steam
Feedback
- The starter activation was good
- NOT good shape
- Taste good
- Soft, a little bit moist
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