Sourdough Hybrid Loaf Recipe

This is an incredible recipe for a sourdough hybrid loaf, which combines the tangy flavor of sourdough with the reliability of commercial yeast for a lighter texture and quicker rise.

Ingredients:

• 1 packet instant yeast

• 1 cup warm water

• 1/2 cup sourdough starter (in the discard form)

• 3 cups unbleached, all purpose flour

• 5 grams salt

Instructions:

1. Mix the Dough - In a large mixing bowl, combine the instant yeast & warm water and let it activate for about 10 minutes. Then add your salt, sourdough starter and flour. Mix everything together with a wooden spoon or your hands until a shaggy dough forms.

2. Knead the Dough - Knead the dough on a lightly floured surface for about 10-15 minutes until it becomes smooth and elastic. You can also use a stand mixer with a dough hook attachment for this step.

3. Bulk Fermentation - Place the dough back into the mixing bowl and cover it with a clean kitchen towel or plastic wrap. Let it ferment at room temperature for about 1-2 hours, or until it has doubled in size. You can also place it in the refrigerator overnight for a slower fermentation.

4. Shape the Loaf - After the bulk fermentation, gently deflate the dough and shape it into a round or oval loaf. Place the shaped dough into a well-floured proofing basket or a bowl lined with a kitchen towel, seam side up.

5. Final Proof - Cover the dough with a kitchen towel and let it proof for another 1-2 hours, or until it has visibly increased in size and is puffy.

6. Preheat the Oven - About 30 minutes before baking, preheat your oven to 450°F (230°C). Place a Dutch oven or a baking stone on the middle rack of the oven while it preheats.

7. Score and Bake - Once the dough is ready, carefully invert it onto a piece of parchment paper. Score the top of the loaf with a sharp knife or razor blade to allow for expansion during baking. Carefully transfer the parchment paper with the scored dough into the preheated Dutch oven or onto the preheated baking stone. Cover the Dutch oven with its lid or use a large metal bowl to cover the loaf on the baking stone for the first 20 minutes of baking. Remove the lid or bowl, reduce the oven temperature to 400°F (200°C), and continue baking for another 20-25 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.

8. Cool and Enjoy - Once baked, remove the loaf from the oven and let it cool on a wire rack for at least 1 hour before slicing. Enjoy your delicious sourdough hybrid loaf with butter, jam, or your favorite toppings! This recipe combines the best of both worlds: the complex flavor of sourdough with the convenience of commercial yeast for a slightly quicker rise.

This loaf can be made without the sourdough starter as well! Simply omit that ingredient & follow all other steps! Enjoy <3