This is our best effort yet I think. We used the Irish Guy’s recipe but added a cup of olives when the bread machine told us to. Next time we’ll use 2 cups of Olives. We baked one in a croche with the cover on the first 25 minutes, followed by another 25 minutes without the cover. Our loaf seemed happy at 50 minutes as well (I wouldn’t try less). So that’s pretty convenient. Irish guy’s recipe with whatever additional ingredients we want, whatever flour we want and cooked in pans or a croche (50 min), or artisan style (30 minutes).
As far as feeding, 50/100/200 is safe and I think we can go 35-50/75/150 but we’ll see how much is left over. We’ve been using the bread machine for kneading but it’s critical to adjust the dough, adding flour or water as needed, to achieve the right consistency. This is something I’ll probably start doing myself and then we won’t be using the bread machine at all for sourdough. (5 minute rest, 25 minutes kneading) and sometimes the first proof (3 hrs), or do a full 6 hour proof and bake it for 55 minutes.
Tomorrow I think we’ll try Jared’s recipe with wheat flour and 2 cups of olives and let the bread machine do it all.
- 2 cups starter
- 2 1/2 cups wheat flour
- 2 tbsp sugar
- 1 tsp salt (more?)
- 2 tbsp olive oil
- 1 cup water (more or less)
Added ingredients (last 5 minutes of kneading)
- 2 cups olives
- REST: 10:00
- KNEAD: 25:00
- SHAPE: 1:00
- RISE 1: 6:00
- Rise 2,3: OFF
- Bake: 55:00 (Check at 50:00)
- Keep Warm: 1:00 (or OFF)
The next day maybe the chocolate bread recipe in the Zojirushi book or another attempt at a rye. I think we can do 1/2 white 1/2 rye flower and add carroway seeds to either Jared’s or the Irish Dude’s recipe. Here are a few that look good…
Artisan Sourdough Rye Bread by Breadtopia
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