Recipe: Hybrid Sourdough Bread
Sourdough is amazing, but it takes a really, really long time! With the added yeast in this recipe it's really quick and your sourdough starter doesn't have to be too active for it to work but still give a great flavour
- 375 g strong white flour
- 50 g wholemeal flour
- 7 g dried yeast
- 10 g salt
- 150 g sourdough starter
- 275 g cold water
- 10 g dijon mustard
- 50 g semolina to dust
Make The Dough And Prove
Mix together the ingredients, keeping the salt and yeast separate until you start mixing
Knead for 15 minutes in a mixer or by hand.
Shape into a ball, dust the bowl and replace it. Cover and rest overnight in the fridge or 90 minutes at room temperature, until doubled in size.
Shape And Prove
Shape the dough into a loaf (round or long. A baneton helps). Cover and prove for another 2 hours.
Preheat The Oven
Preheat the oven to 240ºC and place a baking tray inside.
Bake The Bread
Transfer the dough to the hot tray and score to control where the bread expands.
Turn the temperature down to 200ºC and bake for 40 minutes, until it’s a deep brown and makes a hollow sound when the bottom is knocked.
Leave it to cool before eating or using in another dish.
Makes 1 loaf
Hungry for more? Try one of these!