Sourdough Diary #18

Feed      Feb. 27 2021 8:45 a.m. / RT ; 22 C / RH ; around 50%
* Ingredients
Sourdough starter - 80 g
Water ; Brita + T-fal - 80 g
Flour ; Bob's Red Mill unbleached white All-purpose Organic Flour - 80 g

*Took out the starter from fridge in the prior day (0:00)

Knead      Feb. 27 2021 13:40 p.m. / RT ; 20 C / RH ; 55%
* Ingredients
Flour ; ゆめかおり / アオヤギ製粉 　- 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 (eri)　
* Duration for the first rising ; 3.5H ( 2:00p.m. - 5:30p.m.) @ in the Microwave ( RT ; 22 C , RH ; 70%) covered with a dry cloth

* Beat the air out & Fold the dough (RT ; 23C , RH 51%)
* Second rising time ; 11.5 hours ( 6:00p.m. - 5:30 a.m.) @in fridge with plastic wrap

Bake      Feb. 28 2021 5:30 a.m. - 6:00 a.m. / RT ; ND / RH ; ND
Apparatus ; Panasonic NE-BS807
Preheat @ 230 C
Duration time ; 30 min with steam

Feedback
- The starter activation was good
- The shape was not bad, but the score didn't spread. 
   It seems the bread didn't grow during baking stage.
==> ・The bread crust is hardening before the expansion is done?
        ・Over fermented on the second stage?=> reduce time 
- Taste good
- Need more bubble in the bread
　==> ・Try, on the second rising, put the dough in the RT for 30 min, and after that put in the fridge.