Cotswold Crunch sourdough (***)
Time to give the Cotswold Crunch a try. See what all the fuss is about.
Premix
- 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.
Notes
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.
Footnotes
Breadmaker is SD-ZX2522 (discontinued) (Instruction Manual)
Most used program menus
- 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
More notes: Breadmaker notes