Loaf 27

Cotswold Crunch sourdough (**)

Loaves are fine and tasty, but dense and a bit sunken. Would be good to get back to a reliable baseline recipe. Onwards …

about 6pm
  • 80g starter
  • 80g strong white flour
  • 80g water

Menu 32 for full 45 minutes, then menu 30 for a bit. Got online turbo class.

around 9:20pm
  • 380g Cotswold Crunch
  • 290g water
  • 3g salt
  • 15g EVOO

Menu 32, then Menu 10 overnight on timer.

Result

Another dense, sunken loaf. It looks like it has risen and sunk back down. Too much water? Not enough flour?

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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