The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Using a bread machine as a warming chamber for sourdough

AndyPanda's picture
AndyPanda

Using a bread machine as a warming chamber for sourdough

Hello everyone!  I haven't been around this site for ages ... just busy with life (life is good!).

Thought I'd pop in and share this tip - it's probably nothing new (great minds think alike and all that) but it was a new idea to me and it works so well I wanted to share it.   

This winter has been really unusual weather here in the San Francisco Bay Area where I live.  It pretty much has rained and rained non-stop for months.  I don't heat my house in the winter - winters are so mild I usually get by just wearing a few extra layers.  But I had a real struggle getting my sourdough to work this winter.   The first problem I had is that the flour I had been buying in plastic bags was now being sold in paper bags and I found I have to use much more flour and much less water to get the same type of dough.  My best guess is the paper bags were allowing the flour to absorb a lot more moisture from the rainy weather.   And the second problem is it has just been so cold that my normal routines of warming up the starter just haven't been working.  My oven gets way too hot with the oven light on (two lamps in there and it quickly gets up to 110F) so I can't use that.  And my normal routine of just turning on the oven for 20 seconds or so every 45 minutes hasn't been working as the kitchen is just too cold and the oven cools down right away.

So I pulled out my old Zojirushi bread machine and experimented with it's user programmable settings.  I made a 4 hour rise cycle that has no knead and no bake routines ... nothing but 4 hours of maintaining 85F (about) rise.  Day before baking I pull my starter out of the fridge and stir in 50 grams of flour and 50 grams of water and set it in the Zojirushi on the rise setting.  I remove the bread/kneading pan and just set my jar of starter in the machine where the bread/kneading pan would go.

The starter is getting bubbly and active in about 3-4 hours so about an hour before it peaks I grind my wheat and sift it and mix with water just enough to wet it, cover and set aside.  When the starter is peaking I measure it into my wet flour (I do small loaves since I bake every day or every other - 300g flour, 200g water, 100g starter) add the salt and knead.  Then I do a series of stretch/folds to get a manageable dough ball and set it in a small tupperware uncovered and put that in the Zojirushi on the 4 hour rise routine.  I set my timer and every 45 minutes I pull the dough out and do 3-4 stretch folds and back into the Zojirushi for another 45 minutes. 

Then I shape my loaf and roll it in sesame seeds and put it in loaf pan - cover it with an inverted loaf pan and leave it on the counter overnight. It's been cold enough in my kitchen that it is just getting ready to go in the oven after I make breakfast the next morning.  But when the weather warms up I'll have to start popping it in the fridge before I go to bed. 

Hope that's useful to someone.  It has made my routine so much easier as that little bread machine makes a perfect controlled heat rising chamber.

DanAyo's picture
DanAyo

Your bread is beautful. Are you still roasting your coffee beans in that home made roaster? Your innovation has always impressed me.

What have you been up to?

Stay well, and visit with us a little more often.

Danny

AndyPanda's picture
AndyPanda

Thanks Danny,

Yes, I still roast coffee regularly - about every two weeks I do a fresh batch.   I've been roasting a Brazilian coffee that has a really nice, chocolate thing going on and an Ethiopian coffee that has a bright, fruity note to it.  I found that mixing the two together makes a very nice espresso that's got the body from Brazil and all the brightness from Ethiopia. 

I have been using an impact mill for my wheat grinding for the past 30 years -- always hated the noise and the dust but have been putting up with it.  I finally treated myself to a new Mockmill that I've had for about a week.  It is so wonderful to be able to grind wheat in my kitchen now (I always went outside or to the garage to grind with the impact mill because it covers everything with dust).  The mockmill is so quiet and fast and clean.  I even think the bread has better texture. I'm feeling a bit silly for waiting all these years to finally buy one.

Yippee's picture
Yippee

Hi, Andy,

I've never thought of using my Zo as a proofer. For the past 10+ years, I've only programmed it to knead. After reading the manual again today,  I realize it can prove at different temperatures, 82.4F or 100.4F. What a surprise! Thank you for sharing the idea!

Yippee

David R's picture
David R

Many many people apparently buy bread machines and then get rid of them. Suburban secondhand stores (at least in my area) always seem to have more than one of them kicking around, and more often than not they appear to be in very nice condition. Getting a proofer - of a sort at least - for just a few dollars, might be helpful.