How to make sourdough bread with the DOMO B3960 bread machine?

Question

Accepted Answer

To make sourdough bread with the DOMO B3960 bread machine, the ideal program is program 3 "French", which offers extended kneading and fermentation times (about 3h 40 to 3h 50 depending on the size) perfectly suited for sourdough. You can also use program 7 "Dough" if you want to have more control over the fermentation phases.

Ingredients and proportions for a 750 g loaf: Use about 200 ml of lukewarm water, 150 g of active bubbly sourdough, 450 g of flour (a mix of wheat and whole grain flour according to your preferences), and 9 g of salt. These proportions can be slightly adjusted depending on the hydration of your sourdough, but maintain a general structure of 1 part sourdough to 3 parts flour.

Order of ingredient loading: First, pour the water into the removable non-stick pan, then add the sourdough and lightly crush it, followed by the flour, and finally the salt last (salt in contact with sourdough can slow down fermentation). Close the lid and ensure that the removable kneading arm is properly in place.

Starting the cycle: Select program 3 "French" by pressing the "Menu" button, then choose the desired weight (750 g or 1,000 g depending on your load). You can adjust the crust color (light, medium, dark). Then press "Start" to begin the program. After about 5 to 10 minutes of kneading, you can check that the dough has the right consistency: it should be smooth, elastic, and slightly sticky to the touch, without sticking to the pan.

Fermentation and baking: The French program automatically manages the initial kneading, first fermentation, intermediate kneading, and final fermentation, followed by baking. Thanks to the extended times of this program, your sourdough bread will benefit from a slow and complete fermentation, which will develop the characteristic aromas of sourdough. The machine will signal the end of the cycle with a beep.

Alternative option with the Dough program: If you prefer to manually control the phases, use program 7 "Dough" (about 1h 30) to knead and let your dough rise, then bake the bread in a traditional oven at 230°C for 25 to 30 minutes. Remove the bread from the pan at the end of the Dough program and transfer it directly to the oven.

Practical tips: Do not use the delay timer with sourdough, as natural fermentation cannot be "paused". Let the bread cool on a rack after baking to prevent it from becoming soggy. If the bread seems too dense, check that your sourdough was active enough (it should double in volume within 4 to 8 hours after refreshing).

User manual DOMO Bread maker : user manuals and guides in PDF

Models DOMO Bread maker most viewed

Other categories DOMO

Recent questions about Bread maker DOMO