Semi-Sourdough

The loaf I actually bake most weeks. No starter here — just a whisper of commercial yeast (~0.5 g for a ~450 g dough) and a long, slow proof. Given enough cold, patient time, that tiny amount of yeast still builds an open, custardy crumb and a soft tang: the flavour comes from the slow ferment, not a sourdough culture. It's my everyday bread while I work up to the full three-day sourdough.

The dough

• Strong bread flour — I work to a ~450 g batch
• Hydration — 67%, working up to 70% as your flour and handling allow (≈ 300–315 g water per 450 g flour)
• Yeast — ~0.5 g per 450 g — the only leavening; the long, slow proof does the rest
• Salt — added after the mix (~2% of flour)

Hydration is a feel thing: start at 67% and only push toward 70% once you understand your flour's strength and trust your dough handling.

Bulk fermentation & folds

The fold rhythm I follow, adapted from @sourdough_explained's two approaches — pick whichever suits your day:

Time	Approach 1	Approach 2
10:00	Mix dough (water, flour, yeast)	Mix dough (water, flour, yeast)
11:00	Add salt	Add salt
11:30	Fold 1 (stretch & fold)	—
12:00	Fold 2 (coil fold)	Fold 1 (stretch & fold)
12:30	Fold 3 (coil fold)	—
13:00	Fold 4 (coil fold)	Fold 2 (coil fold)
14:00	—	Fold 3 (coil fold)
15:00	—	Fold 4 (coil fold)
15:30	Preshape (optional)	Preshape (optional)
16:00	Shape	Shape

After shaping, cold-proof, and bake as you would a sourdough.