Loaf1

White sourdough (**)

I’m going with the rye starter which I started on the 7th Oct. From Andrew Whitley’s Bread Matters. And I’m using (mostly) this recipe from www.mygreekdish.com.

Ingredients

  • 80g rye starter
  • 460g strong white flour (Duchy organic)
  • squirt of syrup
  • about 3g of salt
  • 335g water
  • 15g Extra Virgin Olive Oil (EVOO).

Method (setup)

  1. 0830: Place ingredients in machine. Start Menu 29 (Rustic Sourdough – dough). This is about 2 hours 30 kneading with rest in the middle.
  2. ~0910: Add the EVOO that I forgot to add at the beginning. The first kneading already done so it’s just pooling round the edges.
  3. ~1000: Dough cycle complete. That doesn’t seem right. An hour and a half? Perhaps I started earlier, or the program is variable. Set machine to Menu 30 (Sourdough Starter) for a few hours.
  4. ~1350: Menu 11 (Rustic Sourdough – bake).

Notes

Not too bad for a first attempt. Quite dense but nice taste. Initial thoughts:

  • The dough rises encouragingly but I can’t help thinking it gets overworked.
  • All the bake recipes, except bake only (which can’t be done on timer) do a knead.
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

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

Bread machine Sourdough

I’d like to bake sourdough loaves in my bread machine. I don’t mind if it takes a while, as long as it’s easy and I don’t get my hands dirty. I want to use my own starter. I don’t want to use dried yeast.

My approach is going to be iterative. Experimental. Test, note, observe, adjust, repeat. Ideally I’d like to bake overnight on the timer.

Although a web search throws up a lot of tantalising number of hits they soon dwindle. Most suggest using dried yeast or using the machine just to make the dough, finishing the loaf in the oven. I found one useful website, and it has been very useful. It is www.mygreekdish.com and it has a nice breakdown of the steps. Even better, the steps are for the same bread machine as the one I have, the now discontinued Panasonic SD-ZX2522. This is pretty handy.

As for the starters I’m using the method outlined by Andrew Whitley in his book Bread Matters. I’ve created two starters as outlined early in his book; a rye starter and a wheat starter.

As I say, what happens now will be based mostly on experimentation, iteration, observation and tweaking. There will occasional attempts at understanding but, on the whole, I will be trying to change just one things at a time, then seeing what happens.

So let’s see what happens.