I'm not a junkie of sourdough.
Sourdough + a pinch of yeast is a great combination.
90 % bread flour, 10% whole spelt, 60% water, 20% liquid levain, 2% sal, 0.4% instant yeast.
1 hour bulk fermentation, and 2h30m final fermentation.
I'm not a junkie of sourdough
My first thought when I saw the title was that you might be saying you don't particularly like sourdough bread. Glad to see it's just that you don't fear adding a little yeast to a sourdough loaf! I never add yeast to mine for technical reasons, but I'm not against the idea. That bread looks delicious!
I enjoy baking sourdough loaves, but sometimes I cannot make them because fermentation process is long and I've got not time. So, combining sourdough + yeast is a good option to make decent bread. You get the best of both: good aroma and long conservation from sourdough, and quick process and great volume from yeast.
Abel Sierra, Barcelona.
Perhaps, if you were to use more sourdough starter say 60% you would not have to add the commercial yeast. My final rise is about 2 hours and I do not add commercial yeast. My starter is 100% Hydration.
Ford
That's right, Ford. If you use more % sourdough, the fermentation process is shorter. In this case, I use less sourdough and a pinch of yeast because I want to get a texture and a sponginess in the crumb that is difficult to get only with sourdough.
Abel.