![見出し画像](https://assets.st-note.com/production/uploads/images/59085003/rectangle_large_type_2_9b10d32bc8e1e03c80734d3976a6ee1a.jpg?width=1200)
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....
この記事が気に入ったらサポートをしてみませんか?