June 4, 2021 - 2:52pm
Impromptu LM pH data (Temp)
Day | Cycle | Leavening | Arrival | Feed | |||
Temp (°C) | Time (hrs) | Time | pH | Feed ratio | Fed pH | ||
1 | 1 | 17 | 14 | 10:30 | 4.08 | 1:1 | 4.92 |
1 | 2 | 29 | 3.5 | 14:00 | 4.32 | 1:1.1 | 5.07 |
1 | 3 | 29 | 3.5 | 17:30 | 4.23 | 1:1 | 5.01 |
1 | 4 | 29 | 3.5 | 21:00 | 4.22 | *a | |
2 | 4 | 17 | 14 | 11:00 | 3.99 | 1:1 | 4.77 |
2 | 5 | 29 | 4 | 15:00 | 4.22 | 1:1 | 4.99 |
2 | 6 | 29 | 4 | 19:00 | n/a | 1:1 | n/a |
4 | 7 | 12 | 38 | 09:00 | 4.10 | 1:1 | 4.90 |
5 | 8 | 12 | 24 | 09:00 | 4.11 | 1:1 | 4.92 |
5 | 9 | 29 | 4 | 13:00 | 4.26 | 1:1 | 4.99 |
5 | 10 | 29 | 4 | 17:00 | 4.28 | 1:1 | 5.00 |
5 | 10a | 29 | 4 | 21:00 | 4.17 | 1:1 | |
6 | 11 | 17 | 16.5 | 09:30 | 3.97 | 1:1 | 4.84 |
6 | 12 | 29 | 4.5 | 14:00 | 4.11 | 1:1 | 4.88 |
6 | 13 | 29 | 4 | 18:00 | 4.28 | 1:1 | 4.99 |
6 | 13a | 29 | 4 | 22:00 | 4.24 | *b | |
7 | 14 | 17 | 19 | 13:00 | 3.93 | 1:1.5 | 5.01 |
7 | 15 | 29 | 4 | 17:00 | 4.29 | 1:1 | 5.02 |
7 | 15a | 29 | 4 | 21:00 | 4.09 | ||
8 | 16 | 16 | 18 | 11:00 | 3.90 | 1:1.5 | 5.06 |
8 | 17 | 29 | 4 | 15:00 | 4.16 | 1:1.1 | 4.97 |
8 | 18 | 29 | 4 | 19:00 | |||
9 | 19 | 16&12 | 4&20 | 19:00 | 4.02 | 1:1.2 | 4.95 |
10 | 20 | 29 | 5 | 00:00 | 4.07 | 1:1 | 4.85 |
11 | 21 | 17&12 | 8&26 | 10:00 | 3.92 | 1:1.5 | 4.94 |
11 | 22 | 29 | 4 | 14:00 | 4.23 | 1:1.2 | 5.04 |
11 | 23 | 29 | 4 | 18:00 | 4.24 | 1:1.1 | 5.07 |
11 | 23a | 29 | 4.5 | 22:30 | 4.12 | ||
12 | 24 | 17 |
*a Unfed and loosely bound.
*b Abandoned
Notes:
Aromas:
15a - Mild alcohol aroma when cut into. Knowingly not mature, but proceeded to making an enriched dough anyway. Too much rye bread smell.
17 - Most elevated alcohol aroma so far in this process (although not quite how I remember how it should be, needs to be fruitier, cleaner, sweeter). Strong "honey" aroma, which is a good sign!
----
All overnight cold / cool temperature maintenance was done using the binding method, which was followed by a bagnetto / lavaggio (soaking / wash) step prior to the morning feed.
Probably not interesting...