Rustic sourdough with yeast
In my opinion, this bread contains the best of sourdough and yeasted bread. The combination of flour and slow fermentation create an incredible and magical taste. So too is the rough, rustic structure of sourdough, but also the soft cotton texture of the middle. This is my favorite bread.
Servings: 2 Loafs
Ingredients
- 700 g White bread flour
- 200 g Wholegrain flour
- 100 g Wholegrain rye flour
- 700 g Water
- 100 g Mature sourdough starter
- 1 g Fresh yeast
- 60 g Honey
- 24 g Salt
Instructions
- Mix all flours, honey and water to a rough dough and leave it covered for 60min to rest. Then add sourdough starter and yeast dissolved in 10g water and knead for about 10 min to develop an elastic and silky dough. Cover and leave for 30min to rest Then add salt and knead for about 2-3 min to incorporate the salt. Move the dough to big enough plastic container with lid. Leave it for ferment at room temperature about 2 hours. During this time make 4 stretch and folds to develop a good gluten structure. After that leave the dough in the fridge over nigh.Next day in the morning take it out of the fridge and check the volume. If the dough has double, it is ready to shape. If not leave it at room temperature until double.After that divide in half and pre-shape the dough into two round boules, let the rounds rest 20 minutes uncovered.Now shape two oblong loafs and place them in two lined baskets. Cover your baskets with plastic and leave at room temperature until dough double in volume.Bake in preheated oven on baking stone at 240C 20min and then turn down temperature to 190 C for another 30-35 min.