Loaf 26

Cotswold Crunch Sourdough (**)

0700
  • 80g starter
  • 80g water
  • 80g strong white flour

Menu 32 for 17 minutes then menu 30 for 3 hours.

1020
  • 380g Cotswold Crunch
  • 290g water
  • 3g salt
  • 20g EVOO

Menu 32 for 20 minutes

1045

Menu 30

A bit pressed for time. I want(ed) this for lunch, so just an hour on Menu 30, then Menu 18 (bake only).

Result

Not great. Usual story. Tasty but very dense. What went wrong?

  • Not long enough on menu 30 rest?
  • Does the long rest when on the timer overnight for menu 10 matter?
  • Did it need another knead? I’m wary of overworking the dough.
Standard Footnotes

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

Most used program menus
Abbreviations sometimes used
  • EVOO – Extra Virgin Olive Oil
  • swf – Strong White Flour
  • wmf – wholemeal flour
  • M32, M30 – Menu 32, Menu 30 etc …
Other bits

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