Sourdough-Yeast Bread

Ingredients:

• 500g bread flour (or all-purpose)

• 350g water (70% hydration)

• 100g active sourdough starter

• 1 tsp instant yeast (approx. 3g)

• 10g salt (2 tsp)

Instructions:

1. Mix the Dough

In a large bowl, combine:

• 500g flour

• 350g water

• 100g sourdough starter

• 1 tsp instant yeast

Mix until just combined. Cover and rest for 30 minutes (autolyse magic).

2. Add Salt & First Stretch/Fold

Sprinkle in 10g salt. Gently knead or do a set of stretch-and-folds to incorporate. Rest 30 mins.

3. 2-3 Stretch-and-Folds

   Let it rest 30–45 mins between folds. Total bulk time: ~2 hours or until dough is soft and puffy.

4. Shape the Dough

Turn out onto lightly floured surface, shape into a round or batard. Let rest 10 mins, then do final shaping.

5. Final Proof Options:

   A. Quick: Proof at room temp for 45–90 mins

   B. Cold: Cover and refrigerate right away. Proof overnight or up to 24 hours.

   
   

6. Bake

Preheat oven to 450°F (230°C) with Dutch oven or steel inside.Score loaf, then bake:

• Covered: 20–25 mins

• Uncovered: 15–20 mins until golden, fragrant, and gorgeous

Cool on a wire rack (yes, really. Don’t slice it hot!).