Three in a row. This is a good baseline. Works fine with starter straight from the fridge. (This is using Elly’s The EASIEST, no-fuss sourdough starter maintenance method. No discard (YouTube video) approach to looking after starter.) And quite tolerant of wobbly measurements too. This was done in a bit of haste after coming back from a nice meal in town.
Rough Timeline …
1830
- 75g starter – straight from the fridge
- 75g strong white flour (M & S Organic)
- 75g water (warm from the tap)
Onto menu 29 while I refresh the starter … It’s looking a bit runny so around 40g rye flour and 30g water – a good stir and leave it on the bunker worktop for a bit.
1930
An hour on menu 29 takes it neatly into the middle rest bit between kneads and is a good time to stop it. On to menu 30 for a couple of hours while I head out. (I forgot this 2 hour rest bit in loaf 17 and it didn’t seem to make any difference).
2200
Back from a nice meal in town and time to add the other ingredients, a quick blast on the pizza dough setting, then overnight on the timer. Quantities are not as precise as they could have been (that’ll be the Peroni).
To the mix, add:
- 191g wholemeal spelt (Gilchesters organic)
- 261g strong white flour (M&S Organic)
- 263g water
- 5g salt
- 18g EVOO
On to menu 32 for 20-30 minutes. I do this by eye. Basically, does it look right?
Then overnight on the timer on menu 10.
