[Personal Use] Sourdough Records的做法步骤及图解,美味正宗的[Personal Use] Sourdough Records做法

My sourdough journey.

用料  

[Personal Use] Sourdough Records的做法  

1. No.1
   2022/05/07 27摄氏度
   
   20% Whole wheat
   20% Leaven
   Bulk fermentation time: 4h 50min
   Cold retard: 15h

2. Fully proofed但是组织还不够开
   整形不够紧导致耳朵不够开

3. 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: 15h

4. No.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
   

5. 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
   

6. 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wild

7. No.5
   2022/06/08
   
   Starter：20g leaven+ 20g banana starter +20g banana liquid
   
   Flour: T65
   
   Ferment time: 6.5h
   
   Final proof time: 1.5h
   

8. 气孔不野 crust不如之前厚和硬
   常温二发导致味道不太酸
   
   

9. 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 proof
   
   

10. No. 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
    

11. 还是不wild 头秃