12/31/2020.

  • it is 9:25 pm
  • 12/29 intake: 10mg at 11:50 am; 12/30 intake: 9:09 am; 12/31 intake: 10mg at 11:34 am
  • made some sourdough:
  • notes:
    • i don't quite know how long to wait after feeding before using the starter
    • so far, i've been using it after 4 to 8 hours
    • i think my favorite one so far was right around 6 hours after feeding
    • don't dilute salt in water; add in dry
    • knead for a couple of minutes prior to the initial resting/autolysis
      • i think this aids in distributing the salt and mixing the two different flours
    • wait and let rest 1 hour
    • fold, 180, fold, 90, fold, 180, fold; repeat the previous step and this step 2 more times for a total of 3 folds
    • lightly wet hands prior to folds and peel with scraper before the first folds
      • i stop wetting hands once the dough starts to pick up easily without sticking and when the dough looks visibly wet
    • using premium potato starch in place of rice flour in the banneton; i just happened have that instead of rice flour
    • i prefer using the banneton unlined/without the cloth
    • i'm just realizing maybe i was pinching too many air bubbles when stitching the underside; i'll test out my theory and try to be more conservative
    • shower thought; i bet a lot of people picked up baking as a pandemic pastime
    • make sure to wait about 20 mins after oven reaches temp to make sure the dutch oven also reaches temp
    • score with the blade in hand; tool handle design makes the blade quite flimsy
    • score on so you're slicing through the loaf as if it were in the hamburger orientation; my theory is then the loaf expands outwards in the perpendicular/outward, which would help make the loaf rounder/symmetric
    • make sure the score depth is at least 7-12 mm deep; at an angle
    • bake at 500°F for 20 mins; covered
    • then reduce temperature to 450°F and continue baking for 10 mins; covered
    • then uncover and continue baking for 20 mins
    • grand total of 50 mins in the oven
    • need an symbol/legend in my score marks to indicate/identify loaf information
      • for example:
        • 3 marks on either of the sides indicates it is the 1st loaf of the day
        • 4 marks on both sides means it's the second loaf of the day
        • a range of 3-4 marks on each side is my preferance
          • 2 seems too few
          • 5 seems too many
    • this is all i can remember for now
    • happy new year

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