Sourdough Diary #9

Feed        Jan.28 2021 8:30 a.m. / RT ; 20 -23 C / RH ; 40 - 55%
* Ingredients
    Sourdough starter - 80 g
    Water ; Brita + T-fal - 80 g
    Flour ; Bob's Red Mill unbleached white All-purpose Organic Flour - 80 g

Kneading          Jan. 28 2021 6:00 p.m. / RT ; 22 C / RH ; 56%
* Ingredients
    Flour ; はるゆたかブレンド / 江別製粉 　- 360g
    　　　全粒粉 春よ恋 / 富沢商店               - 40 g
    Water ; Brita + T-fal (Warm)　 　       　　- 230g
    Salt ; 伯方の塩 あら塩　　　　     　 　　- 5 g
    Starter                                                　　 -160g

* Knead time ; 10 min (mon)　
   - The dough was sticky and hard to hold together. 
* First rising time ; 3 hours ( 6:30 - 9:30p.m.) @ on the fridge ( RT ; 21 C , RH ; 50%)

* 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. 29 2021 6:30 - 7:05 a.m. / RT ; 21C / RH ; 50%
Apparatus ; Panasonic NE-BS807
Preheat @ 230C
Duration time ; 35 min with steam

Feedback
- The starter activation was good (Can improve more?)
- The shape of the bread was odd.
    - Need better folding, or shaping or coupe?
- Good taste, very soft
- Good bubble than we ever baked
- Better rising one the bottom