Hybrid Rustic Sourdough Loaf

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Mix: Combine starter, water, and yeast. Add flours. Rest 20–30 min (autolyse).

Step 2

Add Salt: Knead or fold into dough until incorporated.

Step 3

Bulk Ferment: Rise 1.5–2.5 hrs, stretch & fold if you like.

Step 4

Shape: Divide, preshape, rest, then final shape.

Step 5

Proof: Final rise until puffy, 45–60 min.

Step 6

Bake: 450°F (230°C), with steam, 20 min covered + 15–20 uncovered.