Sourdough Diary #11

Feed        Feb. 04  2021 1:00 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. 04 2021 6:30 p.m. / RT ; 22 C / RH ; 46%
* 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 ; 14 min (eri)　
* Duration for the first rising ; 3 hours ( 6:50 - 9:50p.m.) @ on the fridge ( RT ; 22-24 C , RH ; 45%) covered with a wet cloth

* Beat the air out & Fold the dough (RT ; 22C , RH 46%)
* Second rising time ; 8 hours ( 9:50 p.m. - 6:00 a.m.) @in the microwave ( 14C)　(fridge is 3~6C, warmer than usual)

too much!! :((

Baking  Feb. 05 2021 6:30 - 7:05 a.m. / RT ; ND / RH ; ND
Apparatus ; Panasonic NE-BS807
Preheat @ 230C
Duration time ; 32 min with steam

eedback
- The starter activation was good 
   **It was before deflating, and most activated and bubbled timing
      - 5 hours past after feeding
- Second rising failed, too much ferment, over rising, because of the too warm temperature. ==> Need to put on the fridge
- Not rose during the baking time, and caused as a deflated bread

- Next time ; try with less baking time, or fewer baking temperature
                     Longer time for the first rising