Loaf 23

Cotswold Crunch sourdough (***)

Time to give the Cotswold Crunch a try. See what all the fuss is about.

Premix

  • 70g starter
  • 70g strong white flour (M&S organic)
  • 70g water

On to Menu 32 for 20 minutes. Then Menu 30 for a 2 hour rest. This over-ran, and ended being nearly 5 hours resting (at 30℃).

Main mix

  • 400g Cotswold Crunch
  • 260g water
  • 15g EVOO
  • 3g salt

20 minutes on menu 32 then overnight on menu 10.

Notes

Noticeably less risen than other loaves but not overly dense. Really tasty, but very slightly dense and flat top. I wonder if that 5 hour rest made a difference, or just different flour.

Footnotes

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

Most used program menus
Abbreviations sometimes used
  • EVOO – Extra Virgin Olive Oil
  • swf – Strong White Flour

More notes: Breadmaker notes

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