Easy Hybrid Sourdough Loaf – My Go-To Recipe

Sourdough Loaf on Cooling Rack 
Golden Sourdough Bread 
Sourdough Baking in Oven

This beautiful loaf came out of my oven a couple of days ago and I’m still proud of it! It’s a hybrid sourdough recipe — it uses an active sourdough starter plus a bit of instant yeast for extra reliability and rise. 

Once you have a healthy, bubbly starter, this bread becomes wonderfully easy and forgiving.Ingredients (makes one large loaf)

600g bread flour   
1 tsp salt   
1 tsp sugar   
300ml water   
125g active sourdough starter   
½ tbsp instant yeast (quick-rise yeast) 
 
Method

Mix the Dough 
Add all ingredients into your KitchenAid mixer (or mix by hand). Let the mixer do the work on medium speed until the dough comes together into a smooth ball. 

Bulk Fermentation with Stretch & Folds 
Let the dough rest for 30 minutes. 
Then perform a set of stretch and folds. Repeat this every 30 minutes for three more sets (total of 4 stretch & fold sessions). This builds great structure without heavy kneading. 
Shape & Final Rise 

Shape the dough into a tight boule. Place it seam-side down on a piece of parchment or directly onto your baking setup. Let it rise until nicely puffed (time varies depending on your kitchen temperature). 

Score the Loaf 
Just before baking, use a sharp lame or razor blade to score the top of the loaf with your desired pattern. This helps the bread expand beautifully in the oven. 
 

Bake  Preheat oven to 470°F (243°C) with your cast iron plate or baking stone inside.   
Place the loaf on the hot cast iron plate.   
Bake at 470°F for 10 minutes, misting the loaf with a fine water spray at least 3 times during this period for a great crust.   
Reduce temperature to 430°F (221°C) and bake for another 20 minutes.   
Keep an eye on it — you want a deep golden brown crust. 

Total bake time: about 30 minutes.

Tips for Success

A good active sourdough starter makes all the difference, but the added yeast gives this loaf extra insurance and a lovely open crumb.   
The stretch & fold technique is gentle but very effective — perfect if you don’t want to knead by hand.   
Misting in the first 10 minutes creates steam for that shiny, crackly crust.   
This is based on an old European-style bread recipe and works really well as a daily baker. 
 
This loaf had a crisp crust, soft interior, and excellent flavour. Highly recommend giving it a try!

Have you been baking sourdough lately? Let me know in the comments what your favourite recipe or tip is!