This could easily become a staple, a white loaf, recipe from River Cottage Bread Handbook. I woke up not feeling that great this morning and didn’t want to mess about with lots of different ingredients or something complicated so this was perfect. It has yeast as well as sourdough starter so it needs a longer rise but not as long as a pure sourdough. Good crumb and a lovely texture and colour inside. Posting recipe as well:
500g strong white flour
100ml sourdough starter
1 1/2tsp quick acting yeast
150g Greek yoghurt
glugg of olive oil
Rye or spelt flour for coating
Mix all the ingredients with your hand until they form a dough, then knead in the mixer for 6 minutes or 10 minutes by hand (until the dough is elastic). Shape into a ball, then leave in an oiled bowl for an hour, covered. Deflate and shape into a ball again and leave for another hour. You can repeat this one more time if you like, it will develop the flavour. Deflate one final time then roll up tight, flatten and blanket fold, shaping into a loaf as you fold. Roll in rye flour then leave to prove for an hour and a half on a floured board or in a floured proving basket, covered with plastic bag.
While the dough is proving, heat the oven to 250C or as high as it will go, with a hot stone or a baking sheet inside. Transfer onto floured peel (or take the baking sheet out and transfer), slash with a serrated knife then bake for 10 minutes, turn the heat down to 180C and bake for another 30-40 minutes. Leave to cool before cutting into it.