Loaf 46

Seeded sourdough (****)

One more go at seeded sourdough then back to something more reliable. There’s nothing actually wrong with the bread – it’s just dense. That may just be a characteristic. I may do a seeded loaf next using the normal dried yeast recipe. I need to check the quantities of wholemeal vs flour now that I think about it though. It’s not something I’ve been looking at closely.

So I’ve reduced the water. I’m wondering if it needs longer rise time. I did a couple of tests recently and, to my surprise, discovered that the breadmaker temperature is not raised during the rest period. I always thought it was raised to 30℃ to get everything at the same temperature. I don’t know if has an ambient temperature it settles at, or if it’s just left to rest doing nothing. I’m pretty sure – although could be a false memory – that my old SD 253 (or was it a 255?) had something in the manual about this.

I like Menu 30 because it’s predictable. You know that the machine will be at 30℃ – for 24 hours if left to its own devices. So this time the ingredients will be unchanged, but there will be a big change to the method. A lot of rise time on menu 30, and the bake will not be done using the timer overnight.

~1025
  • 60g starter
  • 60g wholemeal flour
  • 60g water

Menu 29 for full program (2½ hours).

~1500
  • 80g wholemeal flour (Doves)
  • 300g strong white flour (Nelstrop)
  • 260g water
  • 15g EVOO
  • 3g salt

Menu 32 for 20 minutes then menu 30. Will leave alone until after club swim session.

1736

Looks well risen. Is that good? On to menu 3.

2137

It doesn’t look massively different to the previous two loaves. This is probably as good as it’s going to get.

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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