Sourdough diary #6

Feed
Jan.19 2021 8:50 a.m. / RT ; 18 -22 C (on the fridge) / RH ; 40 - 45%
* Ingredients
Starter A
      Sourdough starter - 75 g
      Water ; Brita + T-fal - 75 g
      Flour ; Bob's Red Mill unbleached white All-purpose Organic Flour - 75 g
             
Starter B
      Sourdough starter - 75 g
      Water ; Brita + T-fal - 75 g
      Flour ; Bob's Red Mill unbleached white All-purpose Organic Flour - 37 g
                 北海道産全粒粉 春よ恋   - 37 g

Kneading
Jan.10 2021 3:00 p.m. / RT ; 21 C / RH ; 42%
* Ingredients
   Flour ; 春よ恋 / 平和製粉株式会社 　-　400g
   Water ; Brita + T-fal (Warm)　 　   -　230g
   Salt ; 伯方の塩 あら塩　　　　 　 -    5 g
   Starter B ; 160g

* Knead time ; 15 min (mon)　
   - Spent longer time, still the dough was not stretchy. Not sticky from the beginning 
* First rising time ; 3 hours ( 6:30 - 9:30:30p.m.) @ on the fridge ( RT ; 22.7C , RH ; 42%)

* Beat the air out & Fold the dough (RT ; 23C , RH 40%)
* Second rising time ; 12 hours ( 7:00 p.m. - 7:00 a.m.) @fridge

Baking
Jan.20 2021 6:30 - 7:05 a.m. / RT ; 24C / RH ; 40%
Apparatus ; Panasonic NE-BS807
Preheat @ 230C
Duration time ; 35 min with steam

Feedback
- The starter activation failed because of the temperature
- Bob's red mill flour was better as feed for our starter compared to 全粒粉 春よ恋
- Not rise, hard, less bubble
- Taste was OK