Sourdough Loaf 4

I’m planning to try a French Loaf (Menu 10) on the timer overnight. Generally I’ve found the French loaf menu the most forgiving; perhaps it’s something to do with the longer program. From my reading it looks like it has one of the shorter (10-20 minutes) knead times so I’m hoping this will prevent too much kneading. I’ll go with French (menu 10) but will do rustic sourdough (menu 29) first.

Ingredients

• 80g wheat starter
• 460g strong white flour (End of Duchy Organic packet, start of Doves organic)
• squeeze of syrup
• 7g salt
• 20g EVOO (was meant to be 15g)
• 335g water

Method (setup)

1. 1840: Menu 10 (Sourdough Starter) (full cycle).
2. ~2200: Menu 29 (French). Overnight.

Notes

Good. Things to bear in mind:

• It had an indeterminate length of time in pan after Menu 10.
• It had several hours resting overnight before Menu 29 began.

There’s a couple of unknowns here:

• Does the dough cycle heat the pan at all? i.e. to a nominal 30⁰C
• Likewise, does the rest pre-phase for Menu 29 heat the pan?

My hunch is that it does but there are couple of unknowns here I need to check out.