Sourdough Loaf 10

Can I repeat the dizzy success of Loaf 9? (TLDR; No).

It’s difficult to resist the temptation to tweak and experiment, so I won’t. I should, of course, only change one thing at a time, and I’m not going to, and I’m going to regret it.


  • 60g rye starter
  • 460g strong white flour (Tesco organic)
  • 340g water
  • 7g salt
  • 15g EVOO (Terra Delyssa)

Method (setup)

  1. 1800 – Menu 29 (rustic sourdough)
  2. 2130 – Menu 30 overnight
  3. 0830- Menu 18 (bake only)


Not great. It had risen a lot overnight and was looking and smelling good before baking. It hasn’t risen anymore during bake. It’s dropped if anything. Same old same old. Tasty but dense texture.

A couple of things I’m going to try next time:

  1. Shorter bake time. Let’s try an hour instead of hour and a half. It won’t make any difference to the rise but perhaps I might prefer softer crumb. The novelty of the crispy crusty crust might be wearing off.
  2. Shorten knead time (menu 29). I like the idea of allowing the program to run to completion but it does two kneads. Loaf 9 only had one knead (pretty sure I stopped it in the middle rest period). I’ll try that for loaf 11.