My sourdough journey.
用料
Time | Plenty |
[Personal Use] Sourdough Records的做法
No.1
2022/05/07 27摄氏度
20% Whole wheat
20% Leaven
Bulk fermentation time: 4h 50min
Cold retard: 15hFully proofed但是组织还不够开
整形不够紧导致耳朵不够开No.2
2022/05/08 室温24摄氏度
20% Whole wheat
76.8% Water
20% Starter( 50%Leaven +50% 🍌)
Bulk temperature: 27-28摄氏度
Bulk fermentation time: 5h35min
Preshape bench rest time: 30min
Cold retard: 15hNo.1的基础上增加了一发时间 一发结束时闻起来出现一点点酸味 增加了预整形 预整形后松弛半小时 总发酵时长增加约一小时
有过发嫌疑 oven spring不行 一侧瘫了
预整形后到正式整形时面团粘案板 影响面团张力No.3
2022/05/21
Onion starter
顶部靠近表皮有通道状的空洞 一发发过了No.4
2022/05/29
换了加拿大硬红高筋
膜韧性和延展性比在疫情里买的新良硬红好很多
除了太贵没毛病
气孔更wildNo.5
2022/06/08
Starter:20g leaven+ 20g banana starter +20g banana liquid
Flour: T65
Ferment time: 6.5h
Final proof time: 1.5h气孔不野 crust不如之前厚和硬
常温二发导致味道不太酸No.6
2022/06/21
Starter:70g banana starter
Flour: 巴黎大磨坊T65
Ferment time: 4h45min
Bench Rest:30min
1h proof+12h cold retard+30min proofNo. 7
2022/07/08
Starter: 70g leaven
Flour: 加拿大粉+20%T80
Temperature:29-30摄氏度
Ferment time: 4h45min
12h cold retard+30min proof还是不wild 头秃