Quick Sourdough Bread With Yeast

By Lucy Parissi | Supergolden Bakes · supergoldenbakes.com

Makes one 12-slice loaf

2 hrs 45 min (mostly rising and baking)

A hybrid sourdough using both starter and commercial yeast for faster rise; mixed, bulk-fermented, shaped, and baked in a covered cast iron pot.

prepPreheat oven to 220°C / 420°F with cast iron pot inside during second rise
150 g sourdough starter or discard, room temperature	Mix starter and water	Add flour and yeast, stir to combine	Add sugar and salt, mix until shaggy	Oil bowl, cover, rise in warm place 1–1.5 hrs	Oil surface, fold dough into round loaf	Oil parchment, transfer loaf, rise 30 min	Bake covered 220°C / 420°F, 30 min	Uncover, bake 15 min; cool on rack
300 g lukewarm water
480 g / 4 cups white bread flour
2 tsp rapid rise yeast
2 tsp sugar
2 tsp salt
olive oil spray (for bowl, work surface, and parchment)

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