Sour Dough French Bread

I made some French bread today, but instead of just using the active sour dough starter, I added yeast as well.  It came out pretty good, with the added bonus of a much shorter rise time of 2 hours instead of 6.

What you need:

• 1 cup of active sour dough starter
• 2 1/2 tsp yeast
• 1/2 cup of warm water
• 1 tsp salt
• 2 tsp sugar
• 1 egg
• 2-3 cups of flour (you may need more or less depending on humidity)

Putting it together:

• In a bowl, add the sour dough starter
• Add 1/2 cup of flour and mix until combined
• Allow to sit for about 30 minutes
• Put yeast and sugar in small bowl and add water
• Once yeast has bloomed, add to sour dough starter
• Mix to combine
• Add salt and egg, mixing to combine
• Begin adding flour 1/2 cup at a time
• Continue adding until well mixed. Dough should be somewhat sticky, but not TOO sticky.
• Once kneading is complete, cover and let rise until doubled in size: 60-90 minutes.
• After first rise, take out, punch down gently, and shape into loaf(s)
• Cover and let rise an additional 30 minutes
• Preheat oven to 425
• Bake for 18 minutes, or until the internal temperature reaches 200 degrees
• Remove and let cool at least 30 minutes before slicing
• Enjoy!!