Loaf 45

Seeded sourdough (***)

Loaf 44 looked pretty promising but on closer inspection was pretty dense. Not enough to make it inedible but I do like a lighter loaf. Superficially the ingredient list for 44 and 43 were pretty similar, so what were the differences?

  • 10g more water
  • 5 tbsp mixed seeds
  • Program 3 (Raisin Bake) instead of Program 10 (French)

So, what to nudge? I can’t really change the program back to French because the seeds need to go into the seed dispenser when they get dropped into the dough at chucking out time. And it’s a seeded sourdough, so it’s gonna need seeds. That leaves the water. I’ll try reducing it from 270g to 240g. That’s 30g – probably a bit on the high side – but I want to see if it makes a difference, good or bad.

Off we go …

  • 60g starter
  • 60g wholemeal flour
  • 60g water

Menu 32 then menu 30 for around 2½ hours.

  • 80g wholemeal flour (Doves)
  • 300g strong white flour (Nelstrop)
  • 240g water (down 30g from loaf 44)
  • 15g EVOO
  • 3g salt

Menu 32 for full program.


Add 5tbsp mixed seed to dispenser, then put on Menu 3 overnight on timer.


Similar to 44. That reduction in water hasn’t made as much difference as I thought it might. If anything, this has risen a little less than 44, but same or slightly lighter texture.

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