天然酵母

#天然酵母# #欧包欧包#
终于做了个marble sourdough loaf，发现新面粉最适合的含水量是83%-85%。

RT 22.5c
White dough
150g F
128g W
30g levain
Blue dough
100F
83g butterfly pea flower tea
20g levain

8:47 prepare levain 25:45:45
10:50 autolyse F+W in fridge
12:52 White dough mix with levain, dough temp 23.5c
12:58 blue dough mix with levain, dough temp 23.5c
13:28 white dough mix with salt, dough temp 23.5c
13:30 blue dough mix with salt, dough temp 23.6c
14:10 mix the doughs during lamination dough temp 23.7c
15:01 1st CF, dough temp 23.5c
15:44 2nd CF, dough temp 23.9c
15:49 3rd CF, dough temp 23.8c
18:34 shape, bench rest
19:04 cold retard
9:21 bake, 475F w/ lid for 25 minutes, 450F w/o lid for 15 minutes

2021-04-28