Loaf 30

50/50 Wholemeal and White sourdough (***)

Trying to break a recent bad run so back to basics. Loaf 20 was pretty good, so let’s try a rough rerun of that.

  • 60g starter
  • 60g strong white flour (Doves Organic)
  • 60g water

This is a little less than I used in loaf 20. I also held back on 35g of the water and trickled it in down the sides of the pan once the knead had started to help dislodge unmixed flour. It works a little. The starter was also looking pretty lively and healthy. I’d left it out of the fridge for a couple of hours before hand as it’s obviously implicated as a potential suspect in the recent results.

Menu 32 for 20 minutes then menu 30 for 2½ hours.

  • 200g soft white flour (Doves Organic)
  • 200g wholemeal (Marriage’s organic stoneground)
  • 250g water

Menu 32 for 45 minutes. Meant to stop it after 20 but forgot so just let it complete.


All looks good. Menu 10 overnight on timer.


It’s ok, but sunk. Wasn’t expecting that. The crusty thin edges suggest that it has risen then dropped back down again. It might be worth doing this without the timer and checking it from time to time to see when it’s happening. I suspect it’s during the bake, but perhaps the long rest before hand is not helping. And did I put EVOO and salt in? My notes don’t say.

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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