Need bread, but you’re short on time? Don’t want to bypass the great sourdough flavour? This is my go-to recipe for baking a loaf with sourdough plus yeast. The sourdough starter gives taste and texture, the dry yeast speeds up the proving.
Raising a dough this way, with an established sourdough starter together with a commercial yeast, can produce tasty and well-textured loaves.
There are days when the unhurried development time for a sourdough loaf gets squashed up into a busy schedule, and a recipe for a quicker rising loaf is a great option to have handy when time is tight.
Sourdough plus Yeast
º freshly fed overnight from 100g original starter, 100g flour, 100g water
250g white flour
1 1/2 t salt
7g instant yeast
1c / 250ml potato water
3T / 45ml olive oil
NB: Links to the various ‘Tips and Techniques’ open up fresh pages, so you don’t lose this one.
Mix the ingredients together, squidging by hand, or using a wooden spoon.
Tip out onto a very lightly floured surface, and knead until smooth – about 10 minutes.
Oil a large glass bowl, Mark the bowl at the ‘triple dough mark’, and place the dough in it.
Leave the dough to rise until nearly tripled.
This loaf was made on a winter’s day, and the rising took about 4 hours.
Tip out onto a very lightly floured surface.
Ease the dough out to dispel the gases.
Fold it in on itself a few times, for strengthening.
– Tips and Techniques: Shaping a Loaf
Gently flatten it out into a rectangle.
Cut the rectangle in half.
Roll and form each half into a log shape.
Firm the rolled loaves with the ‘cupped hand’ technique.
Place the two loaves on a floured baking sheet. I also use parchment paper to line the sheet.
Cover with a large plastic bag tent.
Leave to rise.
Judge the rise by eye, and by a gentle prod. These loaves took about 2 hours.
Heat the oven to 220C
Once the loaves are risen, rub very lightly with dampened hands, followed by a dusting of flour.
Slash the top surface in whatever design takes your fancy.
º The slits allow for equal dough expansion as the bread rises, and form a pleasing visual aspect.
Bake for 35 minutes. Check, and bake for a further 5 minutes if necessary.
Remove from oven, lift the loaves from the pan, and place them on a grid to cool.