Cotswold Crunch sourdough (***)
- 100g starter
- 100g strong white flour (M&S organic)
- 100g water
Menu 32 for 20 minutes, then Menu 30 for a couple of hours.
While that’s busy refresh the starter. It’s looking a bit on the thick side and as I’m baking every couple of days there’s no real need to keep it in the fridge – but it’s handy. 100g of starter us quite a lot so I may refresh it twice. Once now and once tomorrow.
So a roughly 40g/30g rye/water refresh and maybe another one tomorrow.
- 400g Cotswold Crunch
- 3g salt
- 15g EVOO
- 265g water
Menu 32 for 20 minutes then Menu 10 overnight.
Very tasty, but still slightly on the dense side with a slightly sunken top. More so than Loaf 23, so perhaps too much starter and/or flour.
Most used program menus
- Menu 10 – French (bake)
- Menu 18 – Bake Only (bake)
- Menu 29 – Rustic Sourdough (dough)
- Menu 30 – Sourdough Starter (dough)
- Menu 32 – Pizza Dough (dough)
Abbreviations sometimes used
- EVOO – Extra Virgin Olive Oil
- swf – Strong White Flour
More notes: Breadmaker notes