2 sep 2017. All white again. No retard. 30min autolyse. Snf at diff time frame. Will update later. Final shaping at 1.30am plus i think. Leave at ambient till 4.30am..(coz on d floor...on top already full with crox).but it seem going nowhere..so i change to rt 14c till 8.40am.bake in hot DO Yet to see inside..n if it is sour or not. I want least sourness. 75% hydration 20% #liquidstarter#naturallylevained#handmix#homebakedbread#homebaked Forgive my dragging slashes. N..my dough stuck again..😂😂
20 sep 2017. Purple kumara #sourdough Not sure will d crumb colour fade or not..🙏🙏😂😂 I made a white dough at 75%hydration #handmix baker turn
Autolysed at ~4pm, rt say ~18c Starter in at ~5.45-6pm Added ~10-13% roasted purple sweet potato somewhere after salt added n rested. Dough done n transfered to tupperware at ambient ~6.50pm 2 stretch n fold at different time frame Preshaped around 12.40am, rt 14c Final shape around 1.20am, n bck into ambient (~25-23-20c) till 5am, then i put it into fridge till 10.30am chuck into hot preheated oven n DO. That's my trial for this one. Could have error in between. Swipe for dough pics--> 20%#liquidstarter#naturallylevained#homebaked#homebakedbread 🙏🙏🙏For the crumb..
27-28aug 2017. 65%hydration white batard #sourdough Well..not completely white...s starter has been fed a bit of rye meal in each refreshment..following d comment in @maurizio 's recent post on rescuing sick starter. Am using 50% #liquidstarter#naturallylevained in my dough 7pm..all in except salt. About 10min #handmix. My mixing usually adapting from trevoljaywilson's champlain mixing video. 7.40pm i add salt. Took me about 8min. Transfered to greased tuoperware n into ambient 9.40pm s n f. I do letter x letter 1.30am final shape n left at counter..rt 16c till 5.30am into fridge. 6.45am bake in hot DO.