I recently found out (thank you, fine people of Reddit) that subbing some of the bread flour for AP flour and adding fat to a dough makes sourdough softer and lighter (think French bread) which is delicious if you’re not a purist. Yesterday I was short on time so I decided to take a shortcut to decrease my bulk ferment: a pinch of instant yeast (gasp). It ended up being the softest, fluffiest, lightest bread ever and I’ll probably be doing this every time I make sandwich bread from now on!!
Mix 1/2 tsp yeast and 1 tsp sugar into 365g water at 100F, set aside until bubbly. Pour over 525g flour (325g bread + 200g AP), 12g salt, and 2 tbsp softened butter. Mix, rest 30 min, then coil folds x4 every 30ish minutes. Bulk ferment took about 3 hours from the first coil fold. Preshape, rest 30 min, final shape, put into a greased and rice-floured loaf pan. Cold retard for about 2 hours then scored and put the loaf pan into a big pot with ice in the bottom. Baked at 475F, 20 min with lid on, take lid off and bake until internal temp is 210F (I used a thermometer but I’d say it was another 20 min).
by courtneyrel
22 Comments
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I would hardly call that blasphemy, I would call it delicious looking!
I completely forgot to put how much starter I used when I was writing out that recipe!! It was 100g
That looks glorious
I do this sometimes ( adding yeast), especially in the summer when the house is super cold because I like it cold. This hack helps speed things up even without adding the fat.
I always add a pinch of yeast to my sandwich loaves. The crust is softer and easier to eat as a sandwich.
Nothing wrong with a sourdough sandwich loaf! It looks delicious and it sounds like you found a method that works to make the kind of bread you like. What’s blasphemous about that?
I need this in my life!!
Phenomenal
so excited to try this!
There is a lot of right but also a lot of “things just work because they work”. No need to use warm water with commercial yeast as long as your kitchen is not freezing. Most traditional bakeries in Europe use very standard flours, nothing fancy. Most AP flour in the US has quite a bit of gluten because of the flours we use and the way we commercialize flours for industrial use. 2 hours of cold fermentation is not really enough to get the benefits of doing so. Looks great tho! I can tell you got a feel for bread. I’m a sourdough baker and I teach sourdough.
Wow! 😮
I saved this post and will attempt to make!!!
The only thing I care about is that it is carbs.
You’re in perfectly good company. Ken Forkish adds instant yeast to most of his sourdough recipes in *Evolutions in Bread*.
If you like soft and fluffy loaves, explore tang zhong and yudane methods. It makes a big difference!
Happy baking!
I’ve been making foccacia with starter and dry yeast. I work full time, and trying to get a schedule on for feeding and then 12+ hours for proofing makes it hard to fit into my schedule. But using yeast means as long as I have discard and three hours, I can make foccacia. It’s still going to have a lot of the same benefits because it contains sourdough still. It just fits better in my schedule, and I still get to eat homemade bread.
She’s a beaut’
I’ll try it today!
There is no sourdough starter?
BlasFeemur. JK, a pinch of yeast as well as some potato flakes, etc helps.
what size loaf pan did you use?