Sourdough Diary #13

Feed Feb. 11 2021 2:30 p.m. / RT ; 22 -25 C / RH ; around 40%
* Ingredients
Sourdough starter - 50 g
Water ; Brita + T-fal - 60 g
Flour ; Bob's Red Mill unbleached white All-purpose Organic Flour - 60 g

Kneading Feb. 11 2021 9:00 p.m. / RT ; 20 C / RH ; 50%
* 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                  - 40 g
Water ; Brita + T-fal (Warm)　      　 　　- 230g
Salt ; 伯方の塩 あら塩　　　        　 　　- 5 g
Starter 　　                                                -160g

* Knead time ; 15 min (eri)　
* Duration for the first rising ; 2H 30min ( 9:30p.m. - 0:00a.m.) @ on the fridge ( RT ; 20-23 C , RH ; 50%) covered with a dry cloth

* Beat the air out & Fold the dough (RT ; 22C , RH 50%)
* Second rising time ; 5.5 hours ( 0:30 - 6:00 a.m.) @in RT (around 15C)

Baking Feb. 12 2021 6:00 - 6:30 a.m. / RT ; ND / RH ; ND
Apparatus ; Panasonic NE-BS807
Preheat @ 180C
Duration time ; 14 min with steam

Feedback
- The starter activation was good
- Good shape
- Taste good