So I started my sourdough journey like everyone else (finally got a good loaf and I was from then on obsessed with baking bread) and I would work on getting better results.
I then had a little boy and life got too hectic to keep going my regular 4 loaf a week routine. (Sold a few to friends that asked)
However, I always wondered about the bread maker I owned (and dispised) could I utilise this to make things a bit easier? Well unless there’s something I’m missing here….. it made it a lot easier.
What do you guys think, is this just using a downgraded mixer or is it cheating take away from the estetic of making sourdough? Is that what using a stand mixer feels like?
Here’s my recipe (that I kind of keep changing slightly)
100g starter
330g water
400g white euro flour (Lachys brand)
100g spelt whole meal (laucys brand)
6g salt
I put the water in first and mix through the starter straight into the bread machine add my flours and mix to get the shaggy dough. I then put on the bread maker to the dough setting that has a resting time and then a mix then proof and then mix for a total time of 2:20hrs. I put the salt in on top and press start.
After that I do the window pane test and seems to be great so I tighten it into a ball proof it in a bowl in the oven with the light on.
After just 3 ish hours it’s been doubling and then I shape and put it into a banneton and into the fridge over night and bake in the morning.
Results have been great, wouldn’t mind a bit more of a sour flavour but all in all it’s been going great! Maybe a longer fridge time? Or less bulk ferment time?
Now, what’s going on here? Could it be I have a good starter? Or is it that it just works and I don’t have anything special? Because I’m getting the biggest loafs to date this way and I feel like it should work as well as it does.
I don’t know, but I need to talk to someone about it haha maybe a therapist.
by Away-Debate9542
9 Comments
There’s absolutely nothing wrong with what you’re doing if its turning out well.
A longer rest in the fridge will result in a more sour flavour. To answer your what’s going on here, I’m not really sure what’s the mystery. Sourdough is simpler than a lot of people make it and the key is getting a good ferment which you seem to be doing. Personably I hand mix and do a few stretch and folds with fairly loose timing, I don’t think the bread maker is saving you too ouch effort, but if it’s working for you, that’s what’s important.
Many ways to successfully make sourdough. Do what works best for you. They look great!
I’ve made sourdough twice and I succeeded both times, however, both times I used a different brand of bread flour, and although both tasted good, the consistency was slightly different . Can someone tell me what brand of flour makes the best sourdough bread?
Your house!
I cold retard for 48 hours for a more sour flavor.
You’ve just made me go throw a batch into my breadmaker on the dough setting. I’m keen to see how it goes! 😁👍
gonna try this. I came up with a sourdough recipe that works start to finish in my bread machine but *that* feels like cheating to me. this method seems like it’d just be helping me knead and do periodic stretch and folds. and while neither of those things are difficult per se, I’m not around to do stretch and folds every 30 min for two and a half
hours in the middle of the day.
but this… I could dump all the ingredients in and plan it so that I *am* around to shape it, stick it in a banneton, and move it to in the fridge when the timer is up.
nice job my friend! also, I hope your lil boy is happy and healthy and helping you knead.
That first shot on the counter is prime r/cozyplaces material