Breadmaker sour dough

We’ve (well Mr Ecochick has) been making bread for years now and we’ve now moved onto making our bread totally waste free by using a sourdough starter a girlfriend gave us. Woohoo for totally waste free bread!!!! So check out our breadmaker sour dough. Before I give you the wonderful recipe from Mr Ecochick first meet his new friend Frank, our waste free sourdough starter…

breadmaker_sour_dough_wastefreebreadHere is a wonderful post by the bread man himself the wonderful Mr Ecochick.

Breadmaker sour dough

Sourdough bread is supposed to have health benefits but most of us can agree it tastes great too. Aside from obtaining and caring for the starter culture (a separate topic) the recipes we read for a sourdough loaf can be pretty complicated as well. Even Wendyl Nissen’s simple sourdough in Supermarket Companion looked too complicated to me. If we were going to start making our own sourdough bread regularly, we needed to come up with our own recipe.

Disclaimer: We are new to this and are still perfecting the process. We are currently in summer so the starter may behave and grow differently once it cools down. The cooler temperature will also likely affect the rate of rise after the first knead, so a longer time may be require there as well. Finally if you intend to only make a loaf once a week you will probably keep your starter in the fridge, so that will likely have an effect. All of these factors will be revealed as we continue to experiment with the dough in the coming months

Caution: There is a chance with any bread recipe that it rises too much and overflows the bread pan. This can bring the dough in contact with the element which presents a risk of fire during baking. If your breadmaker is small consider halving the recipe or inspect the breadmaker before the bake cycle begins.

For the last few years our bread has been made in our Panasonic breadmaker, and we have got pretty slick at this. A couple of minutes effort in the evening and there is hot bread in the morning. We are very satisfied with the process and extra effort or steps was not going to be a long lasting solution.

So these were the criteria:

  • Works in the breadmaker, must be able to use the timer function.
  • Flexible; once a week or every day, choice of different size loaves.
  • No kneading by hand, minimum mess and dishes.
  • Overnight procedure, no 24 hour recipes.
  • Simple procedure, with a low number of ingredients.
  • Ability to use a variety of flours.

Tall order? Well let’s see about that. Bread at its core is a pretty simple thing so I could not see why this wouldn’t be possible. Reading a few sourdough recipes a pattern started to appear: Mix starter, flour, salt, water and knead for a few/ several minutes. Leave to rise for 12/24/48 hours and then put into a tin. This pretty much counts as a knead or knock-back so it needs to rise again before it is baked.

Looking at the breadmaker manual reveals that program ‘08’ or ‘French’ (knead 10-20 minutes, rise 2.45-4.10, bake 55 minutes) has the longest interval between the knead and the bake, and very importantly it can also use the timer. The bread would still need to be mixed together before starting the timer program, but we can use the pizza dough cycle for that.

9 experimental loaves have been made so far with 6 successful and of those 4 were excellent results. Two ‘failures’ were still perfectly edible, but did not rise correctly due to an insufficient quantity of starter culture being used. The one true failure was caused by a programming error (mine) resulting in a par-baked loaf that did not rise.

We have been starting the sourdough sometime between 8 and 10 pm, so the dough gets between 6 and 10 hours to rise depending on when you want the bread ready. For us this has been sometime between 7 and 8am. Longer is probably better, and in cooler months we could expect to have to start the bread earlier in the evening as it will rise more slowly. The second rise period is heated by the breadmaker so should rise correctly year round – provided the first rise went well..

Here is our super easy breadmaker sourdough – these amounts make an extra large loaf:

Breadmaker sour dough recipebreadmaker_sourdough_wastefreebread

Place breadmaker pan on scales, tare for zero. Add to the pan:

350g starter culture (works out about 1 and ½ cups of warm starter  – not straight out of the fridge)

500g flour(s) (suggest 50% high grade, 50% wholemeal)

300g water – more will be added

1 teaspoon salt *

Put the breadmaker pan into the breadmaker and start the knead cycle. On the Panasonic this ‘22’ or ‘Pizza dough’. While it is running add more water until a sticky loose dough is formed. I find this takes roughly another 100ml of water. Check that it is all mixing right and scrape the sides down if required.

After 10 minutes or so of kneading stop the dough cycle. Now start the bread cycle using the timer such that the bread will be ready when you want it. The crust we get is nice and crisp which makes cutting the bread easy. As with most bread it is best enjoyed warm, but keeps well for a couple of days too.

The bread unsurprisingly has a mildly sour taste and goes great with savoury things such as soup or cheese, but not so well with sweet things like jam (the kids and myself have no problem with the sour dough and jam/ lemon curd combo). Some recipes suggest adding a couple of teaspoons of sugar of offset this flavour, not tested but I would expect this would just make the bread rise faster and possibly make the bread even more sour.

As mentioned above caring for sourdough starter is really another topic and will be posted on once we have a bit more experience with looking after it.

*Salt – we usually use sea/ rock salt for our cooking but since this doesn’t contain Iodine we have taken to using Iodized table salt for our bread making. Iodine deficiency is a huge concern in most countries especially New Zealand since our soils are Iodine deficient so we aren’t getting any through the plants we eat. So basically useless you’re eating lots of seaweed (we also add kelp powder as sprinkles on our food) you need to have some iodize salt in your diet.

So there you have it team easy yummy breadmaker sour dough. Enjoy. I’d LOVE to hear how you get on. Please come back and let us know your results.

breadmaker_sourdough_wastefreebread

Related Posts Plugin for WordPress, Blogger...

6 thoughts on “Breadmaker sour dough

  1. January 8, 2016 at 10:06 am

    Hi Madeleine
    Your bread looks fabulous!
    We have a sourdough starter that we have been growing for about 5 years now (gifted to us from a friend). It just lives on the kitchen window sill all year round (goes in the fridge if we are going away for up to a week, or goes to someone to feed if we are away longer – like having a pet). We live north of Auckland so summers do get warm and the starter is fine on hot days – as long as you keep it fed. We make bread once a week (not in a bread maker, we don’t have one). Every day we feed the starter 2 Tbsp high grade flour (not wholemeal, seems to make a sickly starter) and 2 Tbsp warm water; allowing the amount of starter to build up until we have 1 cup for our bread recipe and leaving at least 1/4 cup to keep the starter going (sometimes adding more or less ‘food’ depending on timing and amount of starter). Our recipe isn’t a full sourdough, it’s a quick bread, more like making a cake; the sourdough adds flavour, apparently (I’m gluten free so haven’t tasted it but Hubby loves it!).
    Have you had your results yet? Did you pass with flying colours – as I expect you would have!?
    Cheers
    Nicole

    1. January 14, 2016 at 10:30 pm

      Hi Nicole, thnak you it is so yummy. Wow a 5 year friend that’s awesome!! Thanks for the tips Ill pass them onto Mr Ecochick since Frank is his little friend. He he. Oh yes I got an A- for my paper!! Woohoo thnak you so much for all your wonderful help!!! You rock!! M x

  2. Kath
    January 8, 2016 at 8:39 pm

    We have had good success with sourdough in the breadmaker too. I use a lot less starter though (about 90g) with 350g water, 540g flour (3/4 white: 1/4 wholemeal) and 2 tsp Himalayan salt. Let it run on the pizza dough setting at bedtime, then bake only for 1 hour in the morning. Has been wonderful! So easy and no mess!

    1. January 14, 2016 at 10:28 pm

      Sounds perfect., Good for you. I LOVE easy recipes!!! Enjoy M x

  3. Tina S
    April 8, 2016 at 7:18 am

    Hi Madeleine, Thank you for your Sourdough Bread Recipe, I eat a Dark Rye Sourdough Bread I make in the Bread Maker but sadly have to admit that it is from a packet :(, I would however love to make it from scratch so I know what I am eating….have you ever experimented with this type of bread before? Also where would one get the Starter from please? I dont know anyone in the South that would gift or let me buy off them to continue on my own.

    Thanks Kindly
    T.

    1. April 10, 2016 at 9:26 pm

      Hello T, Thank you for reaching out. We’re rather new to the whole sour dough thing so I can’t help you. However I’d get it touch with Neville Chun he is an expert and sells sour dough starters so he should be able to hook you up http://www.trademe.co.nz/home-living/food-beverage/baking-ingredients/auction-1065741204.htm All the best. M x

Leave a Reply

Your email address will not be published.