Bread Mix Classic Sourdough

Bake in your Bread Machine:

Secure your mixing paddle attachment before starting (this will depend on your machine)

1. Add tepid water to the bread machine’s baking bowl (this stops flour from clumping when water is added after the flour)
2. Add an entire packet of bread mix to the bowl.
3. Add 7g of yeast to the flour.
4. Secure the bread bowl in your machine
5. Select your bake settings. The product is designed to work best with the following settings:
   1. Quick or Rapid bake selection (1 ½ to 1 ¾)
   2. Medium or Dark crust (Dark setting gives a result closer to artisan crust)
   3. Medium loaf (size)
   4. Press ‘start’

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.

Oven bake your loaf

1. In a mixing bowl combine the entire packet of bread mix + 250mls of tepid water + 7g of yeast OR 180g (¾ cup of your sourdough starter)
2. Mix the dough then turn out on a board and knead until smooth (don’t over-knead)
3. rest your dough in a covered bowl for 10 minutes.
4. Turn your loaf out of the bowl, shape and then cover until proved (it will almost double in size). You may want to place your dough in a lined banneton basket while it proves. You can leave for several hours or overnight. In warmer environments your loaf will develop faster.
5. Bake in a hot oven (210ºC) for 20 to 25 minutes.