[Personal Use] Sourdough Records
My sourdough journey.
用料
Time | Plenty |
[Personal Use] Sourdough Records的做法
No.1
2022/05/07 27攝氏度
20% Whole wheat
20% Leaven
Bulk fermentation time: 4h 50min
Cold retard: 15hFully proofed但是組織還不夠開
整形不夠緊導致耳朵不夠開No.2
2022/05/08 室溫24攝氏度
20% Whole wheat
76.8% Water
20% Starter( 50%Leaven +50% 🍌)
Bulk temperature: 27-28攝氏度
Bulk fermentation time: 5h35min
Preshape bench rest time: 30min
Cold retard: 15hNo.1的基礎上增加了一發時間 一發結束時聞起來出現一點點酸味 增加了預整形 預整形後鬆弛半小時 總髮酵時長增加約一小時
有過發嫌疑 oven spring不行 一側癱了
預整形後到正式整形時麵糰粘案板 影響麵糰張力No.3
2022/05/21
Onion starter
頂部靠近表皮有通道狀的空洞 一發發過了No.4
2022/05/29
換了加拿大硬紅高筋
膜韌性和延展性比在疫情裡買的新良硬紅好很多
除了太貴沒毛病
氣孔更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氣孔不野 crust不如之前厚和硬
常溫二發導致味道不太酸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攝氏度
Ferment time: 4h45min
12h cold retard+30min proof還是不wild 頭禿