Sourdough diary #8

Feed
Jan.23 2021 8:00 a.m. / RT ; 20 -25 C (on the fridge) / RH ; 40 - 45%
* Ingredients
   Sourdough starter - 90 g
   Water ; Brita + T-fal - 90 g
   Flour ; Bob's Red Mill unbleached white All-purpose Organic Flour - 90 g

Starter rose very well!!!

Kneading
   Jan. 23 2021 3:00 p.m. / RT ; 24 C / RH ; 42%
* Ingredients
   Flour ; 春よ恋 / 平和製粉株式会社 　- 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 ; 12 min (mon)　
   - Spent longer time, still the dough was not stretchy. Not sticky from the beginning
* First rising time ; 3 hours ( 3:30 - 6:30p.m.) @ on the fridge ( RT ; 24 C , RH ; 42%)

* Beat the air out & Fold the dough (RT ; 23C , RH 50%)
* Second rising time ; 12 hours ( 7:00 p.m. - 7:00 a.m.) @fridge

Baking
    Jan. 20 2021 6:20 - 6:55 a.m. / RT ; 24C / RH ; 40%
   Apparatus ; Panasonic NE-BS807
   Preheat @ 230C
   Duration time ; 35 min with steam

Feedback
- The starter activation was very good because of the temperature
- Rose the bread well
- Good taste, good tenderness
- More bubble than we ever baked
- How can we rose the bottom?? (Picture below)