Panasonic Bread Maker SD-ZB2512 Sourdough Loaf recipe

White and wholemeal sourdough loaf made in a Panasonic SD-ZB2512 bread maker
 

I’ve previously written up Panasonic’s dough recipe for making a sourdough loaf using the Panasonic SD-ZB2512 Bread Maker. The dough is made in the bread maker then shaped, proved and baked in an oven. I still think this is the optimum way to make this particular loaf but recently I’ve been making the shortcut version where the bread maker does all of the work so I thought it would be useful to include the instructions as a separate recipe.

It actually takes longer this way but it's completely hands off and the end result is just as good as the dough version, although I find the shape a little less pleasing. I’ll live.

I’ve listed two sets of loaf ingredients: one that uses 100% white flour and one that uses a mix of white and wholemeal. If you do want to incorporate wholemeal flour into this recipe I’ve found that ⅔ white flour and ⅓ wholemeal works best. 50/50 works too but isn’t quite as light and tasty.

Notes

Make sure that the water for the sourdough starter is 20°C. When my thermometer broke and I tried to guess the temperature I ended up ruining my starter.

Once you’ve made the starter you don’t have to use it straightaway - it'll keep in the fridge for up to one week and can be used straight from the fridge - there's no need to let it come up to room temperature.

I use Allinson Easy Bake Yeast (which I also keep in the fridge) and the tin says to "use within four months once opened". During lockdown, when yeast was scarce, I kept using my opened tin and now I've only just finished it, two years later (I know its age because I wrote the date on it). The Spruce Eats provides instructions for testing opened yeast that's older than three to four months and Jack Monroe advises using 1.5 times the amount if your yeast is old - I never bothered because my sourdough starters always fermented but both tips are good to know.

Ingredients

Serves: 8

Sourdough starter

  • 80g rye flour
  • 60g plain yoghurt
  • ½ tsp salt
  • 80ml water (20°C)
  • 0.1g dried yeast (use the sourdough starter spoon to measure this)

Either: sourdough loaf (100% white flour)

  • 215g sourdough starter
  • 320g strong white bread flour
  • ¾ tsp salt
  • 130ml water
  • ½ tsp dried yeast (I use Allinson Easy Bake Yeast)

Or: sourdough loaf (white/wholemeal flour)

  • 215g sourdough starter
  • 210g strong white bread flour
  • 110g strong wholemeal bread flour
  • ¾ tsp salt
  • 135ml water
  • ½ tsp dried yeast (I use Allinson Easy Bake Yeast)

Additional

  • flour or semolina (for dusting)

Method

  1. Sourdough starter: Add 80g of rye flour, 60g of plain yoghurt, ½ teaspoon of salt, 80ml water (20°C), and 0.1g of active yeast into the plastic cup that comes with the bread maker and stir to combine. Select menu 27 (on the Panasonic ZB2512). The starter will ferment for 24 hours. Make sure to select the correct menu option otherwise the cup will melt and the starter will be ruined.
  2. Loaf: Once the 24 hour cycle has finished, remove the starter from the bread maker and put the normal blade in the loaf tin. Add all of the starter into the loaf tin (around 215g). It should have a slightly sour, alcoholic, fermented smell.
  3. Add 320g of strong white bread flour, ¾ teaspoon of salt and 130ml of water to the loaf tin then put it in the bread maker. Add ½ teaspoon of yeast to the yeast dispenser and select menu 10, ‘Rustic sourdough’ (5 hours).
  4. When the timer sounds, shake the loaf out onto a rack and allow to cool a little before slicing into it.