Hybrid Sourdough

This is a mashup recipe because I wanted my favorite parts from two of my favorite bread recipes. The denser chew from the tuscan bread, and the crusty goodness of a sourdough. Disclaimer: I am not a baker, just a chef who loves bread.

Hybrid Sourdough: Makes 2 Loaves

Starter: Mix your ingredients, and allow your starter to sit (covered) on the counter overnight. Then separate the amount you need. You can store extra sourdough starter in the fridge in an airtight container, just remember to feed it once a week by mixing in  ½ cup water and 1 cup flour. 

2 cups whole wheat flour

1 cup warm filtered water

1 tsp dry active yeast

Dough: This takes a little while, but don’t get discouraged! It’s only about 30 minutes of work total, the rest is just trying to be patient. 

3 1/2 cups of cool water

7-8 cups bread flour

¾ cup sourdough starter

1 tbsp + 1 tsp salt

  1. Mix together 3 1/4 cups cool water with 7-7 ½ cups bread flour until it forms a wet dough. Allow to sit for 30 minutes. This allows the natural yeast in your flour to activate a little bit.
  2. Add in your sourdough, salt, and remaining water. Mix until thoroughly combined, pinching and squeezing the water into the dough. Once all the water has been absorbed, allow it to rest for 30 minutes. 
  3. With wet hands you’re going to scoop the dough from the bottom on either side before dropping it back into the bowl, and repeating on the opposite sides. Do this a few times and then let it rest another 30 minutes. You’re going to repeat the “flop and rest” 3 times. It’s long and forever taking, but worth it.
  4. After your final flop and rest, you’re going to wet your hands and your work surface, and split your dough in half to shape into loaves. There are a few ways of doing this, the first one is to flatten out the dough ball and roll it up into a log, or you can use more of our flop method. This “folds” the dough over itself to make a tighter dough ball.
  5. Allow the dough balls to rest for another 1-2 hours before baking. Slit the top of your bread in your desired pattern after resting. 
  6. If you have them, place cast iron pans into a cold oven, and preheat your oven to 475F.
  7. Remove your pans and place the dough balls carefully onto the cast iron pans. Bake for 10-15 minutes, then reduce the heat to 375F and cook for another 30 minutes or until the crust is the shade you like and the internal temperature is at least 190F.

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