Loaf 23

Cotswold Crunch sourdough (***)

Time to give the Cotswold Crunch a try. See what all the fuss is about.


  • 70g starter
  • 70g strong white flour (M&S organic)
  • 70g water

On to Menu 32 for 20 minutes. Then Menu 30 for a 2 hour rest. This over-ran, and ended being nearly 5 hours resting (at 30℃).

Main mix

  • 400g Cotswold Crunch
  • 260g water
  • 15g EVOO
  • 3g salt

20 minutes on menu 32 then overnight on menu 10.


Noticeably less risen than other loaves but not overly dense. Really tasty, but very slightly dense and flat top. I wonder if that 5 hour rest made a difference, or just different flour.


Breadmaker is SD-ZX2522 (discontinued) (Instruction Manual)

Most used program menus
Abbreviations sometimes used
  • EVOO – Extra Virgin Olive Oil
  • swf – Strong White Flour

More notes: Breadmaker notes