mostly white sourdough (*****)
I forgot to do the usual premix stuff early evening and suddenly realised around 9pm that I hadn’t sorted anything out. So, some unexpected adaptation required.
~2100
- 60/60/60 premix. 60g starter / 60g wholemeal flour / 60g water
- Menu 32 – 17 minutes
Then same as for loaf 49 except 10g more wholemeal flour
- 110g strong wholemeal flour (Doves)
- 260g strong white flour (Nelstrop)
- 260g water
- 15g EVOO
- 3g salt
Menu 32 for 10 minutes then Menu 10 overnight on timer.
result
really good. Can’t find anything to complain about. Might stick with this ingredients list for a few loaves and experiment with methodology. e.g How important is the premix bit? Is it really necessary? Perhaps the rest time overnight on the French menu is enough to allow a rise before baking.
Standard Footnotes
Breadmaker is SD-ZX2522 (discontinued) (Instruction Manual)
Most used program menus
- Menu 3 – Raisin bake
- Menu 10 – French (bake)
- Menu 18 – Bake Only (bake)
- Menu 29 – Rustic Sourdough (dough)
- Menu 30 – Sourdough Starter (dough)
- Menu 32 – Pizza Dough (dough)
Abbreviations sometimes used
- EVOO – Extra Virgin Olive Oil
- swf – Strong White Flour
- wmf – wholemeal flour
- M32, M30 – Menu 32, Menu 30 etc …
Other bits
- General notes and background: Breadmaker notes
- Summary table of all loaves: Bread Table
- That table again, but on a webpage by itself: Bread Table full-page