1 Packet of Kialla’s Bread Mix Classic Sourdough
265mls of tepid water (you may need less if using a wet starter)
7g sachet of yeast OR 180g (¾ cup) of your sourdough starter
Secure your mixing paddle attachment before starting (this will depend on your machine)
If you are more familiar with your machine experiment with a longer ferment time (try overnight) as this could improve flavour and texture even more.
Baking the bread in the oven will usually achieve a slightly different texture and a crunchy crust. If your crust isn’t crunchy try these tricks:
1. Check dough is mixed correctly: take a piece and stretch it – if mixed well it will have good stretch and an almost transparent film-like quality without breaking
2. Allow longer fermentation/prove time
3. Bake 50% of bake time at 220 degrees, remainder bake time at 200/190 degrees.
Please note, there are many types of ovens so this is a reference only.