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.
50g strong white flour (Doves organic)
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.
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.
Menu 32 for 20 minutes. Keeping an eye on it this time and using wooden spoon to nudge unmixed flour back into mix. Looks good at end of 20 minutes.
On to Menu 30 for a 30℃ rest. I’m not very good at judging when the dough has “doubled in size” and I keep seeing it mentioned. I’ve tried to visualise where it is at the moment and will watch it closely. I might have to give this step a bit more thought if it’s so important.
2200 (3 hours later)
80g wholemeal spelt (Gilchester’s)
80g stoneground wholemeal (Marriage’s)
240g strong white flour (Doves)
5g sea salt
Menu 32 for 20 minutes then Menu 10 overnight on timer.
Very good. Possibly the best yet. Will need to try and reproduce this a few times and ensure it wasn’t a fluke.
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 strong white flour (Doves Organic)
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)
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.
An impulsive departure. Let’s try pizza dough. Especially like the idea of being able to freeze the bases. No idea what to do so will use the manual’s pizza recipe and substitute some of the flour for sourdough starter and see what happens. Manual says 380g strong white flour so will use 40g starter and 340g flour.
40g starter (no other flour or water)
240g strong white flour (Doves organic)
Menu 32 for the full program. Watched with the lid up and trickled in a little extra water down the sides to help dislodge unmixed flour. I don’t think I trickled in that much extra, but I wasn’t measuring.
Program has finished and now, according to the instructions, dough can be shaped and left to prove. Ho ho ho. The dough is very squelchy. There’s no way I can do much with that. Perhaps my trickle of water was too much?
I decided to add a little more flour and put it the machine back on menu 32.
40g strong white flour
Still very gloopy. Tipping it out to see what happens.
This isn’t what I had in mind. This is hard work. And I’m getting my hands messy. Still, after a bit of kneading, dusting and sprinkling with flour it doesn’t look too terrible.
Into a warm (40 ℃) oven for 20 minutes or so.
By the end of this time the dough has a bit of encouraging springiness. Undecided whether to use it or freeze it, but no harm in giving it 5 minutes on 220℃ anyway.
Looking better than I expected. Will try using tonight.
It all looked pretty promising. We used a simple passata sauce with some cheese. I lost track of baking time and took it out when it ‘looked ready’. Perhaps it could have done with a longer baking time. Very nice but base dense, slightly doughy, and a bit underdone.
Menu 32 for 20 minutes, then Menu 30 for a couple of hours.
While that’s busy refresh the starter. It’s looking a bit on the thick side and as I’m baking every couple of days there’s no real need to keep it in the fridge – but it’s handy. 100g of starter us quite a lot so I may refresh it twice. Once now and once tomorrow.
So a roughly 40g/30g rye/water refresh and maybe another one tomorrow.
400g Cotswold Crunch
Menu 32 for 20 minutes then Menu 10 overnight.
Very tasty, but still slightly on the dense side with a slightly sunken top. More so than Loaf 23, so perhaps too much starter and/or flour.