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Hybrid-Sourdough-Bread-Recipe

Hybrid Sourdough Bread

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This Hybrid Sourdough Bread boasts an irresistible flavor with simple prep. Made with all-purpose flour, yeast, and sourdough starter, it’s perfect for homemade meals.

  • Total Time: 22 hours 45 minutes
  • Yield: 1 loaf 1x

Ingredients

Scale
  • 400 g all-purpose flour or bread flour
  • 280 g water (260g for the dough + 20g for the yeast)
  • 8 g active sourdough starter
  • 0.5 g dry yeast (about â…› teaspoon) or 1.5 g fresh yeast

Instructions

  1. In a large bowl, combine 260g of water, the sourdough starter, and salt. Mix well before adding flour, ensuring there are no dry patches.
  2. Mix in the flour until well incorporated. Use your hands to develop the gluten and shape the dough into a rough ball. Cover and rest for 30 minutes.
  3. Prepare the yeast. For fresh yeast, mix with 20g of water and ½ teaspoon sugar, waiting for 10 minutes until foamy. For dry yeast, simply measure it out and prepare 20g of water.
  4. After 30 minutes, add the prepared yeast to the dough and mix thoroughly with your hands, reshaping the dough into a ball. Cover and let rest again.
  5. After another 30 minutes, perform the first set of stretch and folds by grabbing one side of the dough, stretching it up, and folding it over. Rotate the bowl and repeat until all sides have been folded. Cover and rest 30 minutes.
  6. Repeat the stretch and folds once more for a total of two sets, allowing 30 minutes of rest in between, until the dough feels smoother.
  7. After the final stretch and fold, bulk ferment the dough at room temperature for about 3 hours, allowing for adjustments based on kitchen temperature.
  8. Turn the dough out onto a floured surface and gently shape it into a ball. Let it rest for 10-15 minutes.
  9. Gently stretch the dough into a rectangle and shape it into a boule, placing it seam-side up in a floured banneton basket. Cover and refrigerate overnight or up to 18 hours.
  10. Preheat your oven with a Dutch oven inside to 250°C (480°F) for 30-45 minutes. Turn the dough onto parchment paper, scoring the top with a knife.
  11. Transfer the dough to the hot Dutch oven, cover with the lid, and bake for 20 minutes. Remove the lid, lower the temperature to 220°C (430°F), and bake for an additional 20-25 minutes until golden brown. Let cool completely before slicing.

Last Step:

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Notes

For best results, ensure all ingredients are at room temperature before starting.
Experiment with different flours for unique flavors and textures.
An overnight proof enhances the flavor of the bread.

  • Author: dani
  • Prep Time: 60 minutes
  • Cook Time: 1305 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Homemade

Nutrition

  • Serving Size: 1 slice
  • Calories: 150
  • Sugar: 0g
  • Sodium: 200mg
  • Fat: 2g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 29g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 0mg

Find it online: https://www.cookingrecipestasty.com/hybrid-sourdough-bread/