This was yesterday’s. The one on the right is overdone, the one on the left, well, it’s ugly but these bread machine loaves make really good sandwich bread and they might be more sour which is something we’re shooting for. Today we used the same recipe as yesterday and let it proof for about 8 hours. Still it was not that sour. I set a timer for 40 minutes (25 + 15) and still it seemed burnt. The oval I’m checking after 35. It was really hard to get out of the basket. Next time I think I’ll reduce the water another 30g to 400 grams of water and not use sugar.
For two loaves kneaded in bread machine:
- White Flour: 400 g
- Wheat Flour: 400 g
- Water: 400 ml (400 grams) (down from 460g in recipe)
- Salt: 10 g
- Starter: 320 g
- Rest: 10:00
- Knead: 25:00
- Shape: OFF
- Rise 1: 3:00
- Rise 2,3: OFF
- Bake: OFF
- Keep Warm: OFF
When done, remove dough, punch it down, cut in half and proof another 3-4 hours in bread machine, pan or shaping basket. Bake for one hour in bread machine or about 40 minutes in 425 F oven, (cover 1st 20). Note that baking two loaves at once or using added ingredients like olives can extend baking times. Start watching at 35 minutes and pull as soon as it gets light brown. Ideally the inside temperature will be between 200 and 205 F.
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