Loaf1

White sourdough (**)

I’m going with the rye starter which I started on the 7th Oct. From Andrew Whitley’s Bread Matters. And I’m using (mostly) this recipe from www.mygreekdish.com.

Ingredients

  • 80g rye starter
  • 460g strong white flour (Duchy organic)
  • squirt of syrup
  • about 3g of salt
  • 335g water
  • 15g Extra Virgin Olive Oil (EVOO).

Method (setup)

  1. 0830: Place ingredients in machine. Start Menu 29 (Rustic Sourdough – dough). This is about 2 hours 30 kneading with rest in the middle.
  2. ~0910: Add the EVOO that I forgot to add at the beginning. The first kneading already done so it’s just pooling round the edges.
  3. ~1000: Dough cycle complete. That doesn’t seem right. An hour and a half? Perhaps I started earlier, or the program is variable. Set machine to Menu 30 (Sourdough Starter) for a few hours.
  4. ~1350: Menu 11 (Rustic Sourdough – bake).

Notes

Not too bad for a first attempt. Quite dense but nice taste. Initial thoughts:

  • The dough rises encouragingly but I can’t help thinking it gets overworked.
  • All the bake recipes, except bake only (which can’t be done on timer) do a knead.
Standard Footnotes

Breadmaker is SD-ZX2522 (discontinued) (Instruction Manual)

Most used program menus
Abbreviations sometimes used
  • EVOO – Extra Virgin Olive Oil
  • swf – Strong White Flour
  • wmf – wholemeal flour
  • M32, M30 – Menu 32, Menu 30 etc …
Other bits

Standard Footnotes

Breadmaker is SD-ZX2522 (discontinued) (Instruction Manual)

Most used program menus
Abbreviations sometimes used
  • EVOO – Extra Virgin Olive Oil
  • swf – Strong White Flour
  • wmf – wholemeal flour
  • M32, M30 – Menu 32, Menu 30 etc …
Other bits

(Visited 32 times, 1 visits today)

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.