Bread

Panasonic Bread Maker Sourdough Dough-Only (SD-YR series) recipe

Name: Panasonic Bread Maker Sourdough Dough-Only (SD-YR series)
Prep time: 30 min
Cook time: 20 min
Total time: 28 h 20 min
Yield: 8
Ingredients: 60g plain yoghurt; 80g rye flour; ½ tsp salt (I use kosher); 80ml water (20°C); 0.1g dried yeast (I use Allinson's Easy Bake yeast. Measure with the sourdough starter spoon); 215g sourdough starter; 360g strong white bread flour; 40g rye flour; 1 tsp salt; 150ml water; ¾ tsp dried yeast

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A dough-only recipe for Panasonic’s updated yoghurt and yeast sourdough. This version has been updated for the SD-YR2550, SD-YR2540 and SD-YR2530 bread makers.

Prep30m
Stand27h 30m
Cook20m
Total28h 20m

bread-maker

Panasonic’s fake-but-tasty sourdough is a great shortcut if you don’t have the energy to make traditional sourdough. A bread maker can only produce loaf-shaped breads though. If you’d rather a boule or batard, get the bread maker to make the dough, then shape and bake it yourself. It’s more effort but the end result looks pleasingly rustic, especially if you use a banneton.

The starter takes 24 hours to ferment, then it's another 4-ish hours until the bread comes out of the oven. These are the steps:

Combine ingredients: 10 minutes
Dough programme: 2 hours 30 minutes
Shape: 5 minutes
Rise: 1 hour
Bake: 20-25 minutes

If you can’t be bothered (I often can't), get the bread maker to do it all instead.

Notes

The ingredient quantities from the manual make 215g of starter if you painstakingly scrape it all out. I add a few extra grams of each ingredient to speed up the process later on.

The water for the sourdough starter needs to be 20°C. When I tried to guess the temperature without using a thermometer, I ruined my starter.

The starter doesn’t need to be used straightaway - it'll keep in the fridge for up to a week and can be used straight from the fridge - no need to let it come up to room temperature. It can't be frozen.

If your machine doesn't have a yeast dispenser, add the yeast directly into the bread pan, but keep it separated from the salt.

Recipe

Panasonic Bread Maker Sourdough Dough-Only (SD-YR series)

Prep30m
Stand27h 30m
Cook20m
Total28h 20m

Makes: 1 loaf

Ingredients

Sourdough starter

60g plain yoghurt
80g rye flour
½ tsp salt (I use kosher)
80ml water (20°C)
0.1g dried yeast (I use Allinson's Easy Bake yeast. Measure with the sourdough starter spoon)

Dough

215g sourdough starter
360g strong white bread flour
40g rye flour
1 tsp salt
150ml water
¾ tsp dried yeast

Method

Sourdough starter

Add 60g of plain yoghurt, 80g of rye flour, ½ teaspoon of salt, 80ml water (20°C), and 0.1g of dried yeast into the plastic cup that comes with the bread maker. Stir to combine then place into the bread pan.
Select the sourdough starter programme:
- SD-YR2550: menu 23
- SD-YR2540: menu 24
- SD-YR2530: menu 22
The starter will ferment for 24 hours. Take care to select the correct menu option otherwise the cup will melt and the starter will be unusable.

Dough

Once the programme has finished, remove the starter from the machine and put the normal blade in the loaf tin. Add the starter (around 215g). It should have a slightly sour, alcoholic smell.
Add 360g of strong white bread flour, 40g of rye flour, 1 teaspoon of salt and 150ml of water to the loaf tin then put it in the bread maker. Add ¾ teaspoon of dried yeast to the yeast dispenser and select the sourdough dough programme (2 hours 30 minutes. The timer to delay making the dough isn't available for this setting):
- SD-YR2550: menu 22
- SD-YR2540: menu 23
- SD-YR2530: menu 21
Once the dough cycle has finished, tip the dough onto a floured work surface and lightly dust the outside with flour or semolina. Dust the inside of the banneton, if using.
To shape:
- Pull the edges into the centre to form a boule.
- Or, for a batard, I've been using the letter fold and roll technique from DoughWithLove.
Transfer the dough to the banneton (mine is 25 x 15 x 8cm), or large bowl. Cover and leave to prove somewhere warm (around 30°C) for 45-60 minutes. Place a sheet of greaseproof paper onto a baking tray and preheat the oven to 220°C (200°C fan).
After 45-60 minutes the dough should have risen. Tip onto the baking tray and bake for around 20-25 minutes (I check after 20 minutes). It's done when the crust is golden brown and the bread sounds hollow when tapped.