Sourdough Diary # 17

Feed                          Feb. 24 2021 8:30 a.m. / RT ; 22 -25 C / RH ; around 45%
* Ingredients
Sourdough starter - 70 g
Water ; Brita + T-fal - 80 g
Flour ; Bob's Red Mill unbleached white All-purpose Organic Flour - 80 g

Knead                              Feb. 24 2021 3:30 p.m. / RT ; 20 C / RH ; 50%
* 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 ; 20 min (eri)　
* Duration for the first rising ; 3H ( 4:00p.m. - 7:00p.m.) @ on the fridge ( RT ; 21 C , RH ; 50%) covered with a dry cloth

* Beat the air out & Fold the dough (RT ; 21C , RH 50%)
* Second rising time ; 8 hours ( 0:00 - 8:00 a.m.) @in fridge

Bake               Feb. 24 2021 7:00 p.m. - 6:00 a.m. / RT ; ND / RH ; ND
Apparatus ; Panasonic NE-BS807
Preheat @ 220C
Duration time ; 30 min with steam

Feedback
- The starter activation was good
- NOT good shape
- Taste good
- Soft, a little bit moist