Mixed herbs sourdough

BRM ~ 75%
Spelt flour ~ 25%
Water ~ 77%
Salt ~ 2%
Levain ~ 23.3%
Olive oil ~ 2%

8.45am ~ added levain
9.10am ~ added salt then olive oil
9.40am ~1st stretch & fold
10.15am ~ 2nd stretch & fold
10.45am ~ laminate to include herbs
11.55am ~1st coil fold
1pm ~ 2nd coil fold
1.55pm ~ 3rd coil fold
3.35pm ~ end of bulk fermentation
Total bulk fermentation ~6 hours 50 minutes
Final shaping then straight cold retard.

Baked next morning at 8.20am ~220C for 35 minutes (with lid)
8.55am ~removed lid, covered with tray for 25 minutes at 210C
9.20am ~ removed tray continue to brown for 5 minutes at 210C
Left in the oven with door ajar for an hour
Dough weight before bake ~ 625g
Dough weight after bake ~ 471g
Total water loss ~ 24.64%

#草莓# #蛋糕#
Shortcake is typically made with flour, sugar, baking powder or soda, salt, butter, milk or cream, and sometimes eggs. The dry ingredients are blended, and then the butter is cut in until the mixture resembles cornmeal. The liquid ingredients are then mixed in just until moistened, resulting in a shortened dough.

色彩缤纷的早餐蓝

90% Super Melanger bread flour
10% wholemeal flour
25% levain
80% hydration
2% salt

9.15am~ added levain
9.35am~ added salt
10am ~ 1st stretch & fold
10.30am ~ 2nd stretch and fold
11.15am ~ Lamination
12.10pm ~ 1st coil fold
1.10pm ~ 2nd coil fold
2pm ~ 3rd coil fold
3.25pm ~ end of bulk fermentation
Total bulk fermentation ~ 6 hours 10 minutes
Cold retard ~ 3 hours 25 minutes

Dough weight before bake ~ 615g
After bake weight ~ 493g
Water loss ~ 19.84%

#天然酵母#