Quick Sourdough Bread With Yeast
2 hrs 45 min (mostly rising and baking)Makes one 12-slice loaf
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 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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