February 20, 2019 - 7:52am
Help needed...
Really struggling here in Jamaica to produce a good sourdough.The attached image was produced with:
Levain:
150gmature starter/150g flour(75Ap&75WW)/150gh2o
after levain peaked(7hrs),final mix was:
402gAll Purpose
13gWhole Wheat
25gRye
330gh2o(75%)
108g levain
11gsalt
Autolyse at 5.56pm
mix at 6.35pm
Fridge
fold at 6.55pm
fold at 7.20pm
fold at 8.20pm
fold at 11.36pm
Out of fridge and shapes at 8.00am
finger test was good at 8.15(Jamaica,warm and humid)
into hot oven at 8.30am
anybhelp?