Hybrid sourdough bread

A case for a hybrid dough, combining sourdough and instant yeast for the best of both worlds: lots of flavor with easier scheduling and consistency.

This bread is super chewy and has a crusty crust with a holly crumb…delicious as sandwich or just dipped into a nice olive oil...no-knead!

Pane de Cristal, also known as Glass Bread, is made with a high hydration dough (100% or more) and features an open crumb structure with a thinner, crispier crust that shatters, like glass, when sliced. Some of these loaves ballooned like blown glass. #panedecristal #glassbread #breadbakingbabes

If you click HERE you will see that I do a deep dive into this recipe from start to finish. This is a summary of the same recipe that I keep finding myself coming back to. It tastes great, it is not too dense, it is not too open, and it compliments any meal nicely. I am a big fan of other high-hydration loaves and loaves that have added ingredients, but this one is a classic. When teaching other people how to make bread, I generally find this to be a good jumping off point. Use any whole…

I always try to make use of my sourdough discard to make bread. Sometimes the discard may have been sitting in the freezer for too long. I tried to clear them to make bread too other than crackers. I tried using a hybrid method by added tiny bit of instant yeast in the recipe. The result is a bread that isn't sour at all. To be honest, I don't think the natural yeast did much with this bread. I believe instant yeast is doing most of the work.

Here is a great marble rye sourdough bread recipe. I love the texture, flavor and fun swirls. And most importantly - it is perfect for Reuben sandwiches.

Harpoon Miche is lighter comparing to the 60% rye sourdough bread, but has a great flavor from rye and whole wheat flours. Also dark beer brings up all the components together providing richness to the loaf. You can bake it same day, which is very convenient.

I always try to make use of my sourdough discard to make bread. Sometimes the discard may have been sitting in the freezer for too long. I tried to clear them to make bread too other than crackers. I tried using a hybrid method by added tiny bit of instant yeast in the recipe. The result is a bread that isn't sour at all. To be honest, I don't think the natural yeast did much with this bread. I believe instant yeast is doing most of the work.

Homemade bread is a true masterpiece of the kitchen. This beautiful bread takes time but is straightforward and so worth it. It's just like sourdough, but by using an overnight starter, it takes just a fraction of the work. This versatile artisan loaf can be served simply with a pat of butter or as part of a larger meal.