Hybrid tartine

After making multiple Tartine loaves, I decided to add some commercial yeast as insurance and to get a better crumb (wish I had taken a pic of the inside). This was definitely the best crumb bread I've made yet.

For a one-loaf recipe (500g flour), I dissolved 1/8 tsp commercial yeast into the 25g of water.  I added this yeast-water with the salt after autolyse. 3.5 hour bulk ferment and retarded final rise in fridge overnight.

Worked out amazing and still had the same flavor.