There’s an intriguing recipe in the Panasonic Bread Maker Recipe Group UK & Ireland Facebook Group about making a Spelt sourdough loaf. I’m going to give it a try, the only difference being I’m going to try do the whole thing in the machine. It’s based on a recipe from the experience-fresh.panasonic.eu website. As I don’t want to get my hands messy I’m going to try the whole thing in the machine, beginning to end.
Ingredients
Stage 1
- 80g rye sourdough starter (was meant to be 75g but wobbled)
- 80g strong white flour (M&S organic) (meant to be 75g but matching starter quantities)
- 80g water
Stage 2
- 200g wholemeal spelt (Gilchesters organic) (wobble from 180g)
- 250g strong white flour (M&S Organic) (wobble from 245g)
- 6g salt
- 260g water
- forgot the EVOO again
Method (setup)
Instead of mixing the initial ingredients in a bowl, I put them in the bread machine and switched it on Menu 29 (rustic sourdough) for an hour. After an hour is when this program seems to have a little lie down. Then onto Menu 30 for a couple of hours to prove at 30℃.
Here was my timeline, which worked pretty well for the overnight bake.
- 1930 – stage 1 ingredients into machine. Menu 29 (sourdough dough) for an hour.
- 2030 – Menu 30 (sourdough starter) for two hours
- 2230 – Add stage 2 ingredients. 20 minutes or so on menu 32 (pizza dough).
- 2300 – Menu 18 (French) on overnight timer.
There wasn’t a noticeable rise after the two hours on menu 30 but the look and smell was good.
Notes
This one looks like a keeper. A few tweaks on timing (and did I forget to add EVOO, and does it matter?). But this is a good base to get right for experimentation.
Next step is repeat this success, and also I’m going to try Elly’s approach to maintaining a sourdough starter. As she says 3:27 minutes in, If that approach appeals to you, give it a try. Well, her approach appeals to me, and I’m going to give it a try!
