This is a hybrid artisan bread as I call it, it’s yeasted plus contains sourdough starter, its nice and tasty especially on the first day. You could make the recipe into one big loaf, but I make mine into two smaller loaves.
Makes two loaves
4 cups strong white flour
1 cup wholemeal flour
1 cup of sourdough starter
1.5 cups warm water
1 sachet yeast
2.5 teaspoons salt
During kneading – a good lashing of olive oil
Combine all the dry ingredients, and pour on the warm water. Using your dough hooks mix the dough till it leaves the sides of the bowl clean.
At this point tip the dough onto your floured work surface.
Knead by hand, sprinkling oil over the dough and on your hands.
Once the dough feels elastic place your dough into an oiled bowl and leave for 90 minutes or when it’s almost doubled in size.
after 90 minutes divide the dough in half and shape it into two smaller loaves or one large loaf. Place them onto a non stick parchment.
Leave your dough to rise for around an hour.
Pre heat your oven to 240C/470F and place your pizza stones or baking trays in the oven. I baked both my loaves at the same time.
Once the oven is hot (15 minutes maybe) place a metal dish on the floor of your oven with 1/2 cup of hot water in it. The water will steam, this is what gives you crust.
Cut the top of the bread to allow for controlled expansion.
Carefully slide your bread into your baking stones, I use Teflon-like non stick sheets and slide the entire sheet onto my baking stones.
Bake for around 30 minutes, but remove the steaming metal dish after 10 minutes. Turn the oven down to 200C/395F also at the 10 minute point also.
Once your bread is baked to perfection allow it to cool completely on a wire rack before slicing.