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Hybrid Loaf II

The story of the hybrid loaf starts in ancient times. It's 3300 BCE to be specific. You'll need to keep up with the recipe to figure out why. You also need to check your starter from yesterday.

Mine looks like this:

We measure 100g of bread flour:

And then water at room temperature:

Then add that over:

Mix it well:

Cover the new starter, and let it sit overnight at room temperature.



No knead: Make the yeast do the work for you.​


Crumbs: While baking, cover the dough to obtain a crust.


Reliable: Always measure your ingredients.

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