Sourdough Diary #21

Changed the procedure because the dough was so sticky and hard to control to knead and shape it. 

§ Ingredients　（2021 Aug12)
　- Flour (春よ恋ブレンド365Basic 北海道産パン用小麦粉)　; 330 g
　- Whole grain flour ; 30 g
　- Salt ; 5 g　(+water 15g)
　- Water ; Brita + T-fal (Warm) ; 250g
　- Starter ; 160g

==> Water content ; 78.4 %

§ Procedure
  1. Mix starter and water (9:30 a.m.)
  2. Pour flour and mix
  3. Rest dough for 30 min @RT ; 28degC (9:30-10:00 a.m.)
  4. Pinch in Salt + 1tbs water (10:00 p.m.)
  5. Rest dough for 30 min `RT ; 28.5degC  (10:00 ~10:30 a.m.)
  6. 1st Stretch and fold (10:30 a.m.) ==> Rest @ 28degC
  7. 2nd Stretch and fold (11:00 a.m.) ==> Rest @ 28degC
  8. 3rd Stretch and fold (11:30 a.m.) ==> Rest @ 28degC
  9. 4th Stretch and fold (12:00 p.m.)
  10. Rest 30 minutes @Fridge (12:00~12:30 p.m.)
  11. Shape the dough and put it into the banneton
  12. Rest dough at fridge (over night) 
  13. 4:00 a.m. 13th August 
        Bake 40 min @ 230C (20min with mist, 20min without mist)

Too sticky....