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)
- 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!!