Loaf 32

Wholemeal Spelt and white sourdough (*****)

Not a very promising start. I’ve been baking quite a lot and not keeping starter in fridge and run out of rye flour so been using wholegrain spelt to refresh. Looking a bit thin and not much left.

1815
  • 100g starter
  • 50g strong white flour (Doves organic)
  • 60g water

Menu 32 for 20 minutes.

That’s pretty much all the starter gone and what there is looks pretty thin. Refreshed using 30g wholemeal spelt/20g water.

1835

Having a play with laser measurer to see how much the premix rises. It isn’t, it has to be said, a precise science. Currently 0.254m from top, and at 2218 hours, it’s 0.251m. So unchanged really. Smells and looks good though.

2225
  • 80g wholemeal spelt (Gilchester’s)
  • 80g stoneground wholemeal (Marriage’s)
  • 240g strong white flour (Doves Organic)
  • 15g EVOO
  • 4g salt
  • 260g water

Menu 32 for 20 minutes then menu 10 overnight.

Result

Very pleasantly surprised. Looks great.


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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