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