This is my first contribution here.
I have been baking bread for many years now, only recently I started using sourdough starter. My last two times I used sourdough starter and instant yeast. The dough was rising very quickly, but when I was forming the dough into loafs, the dough was not easily flattened (it should not be the case here because I used more than 80% whole wheat flour and lots of water). The 2nd rise was also quick. When I baked the bread in the oven, it did not rise well, and the bread was hard.
I could not find an answer to this. Does mixing instant yeast and starter might give bad results during baking, or this was due to other factores?
@ Ross: I am new to sourdough starter so I thought to put yeast to make the taste less sour because my last trial I waited 12 hours before baking and the sourness was overwelming. This time I waited 6 hours then I formed the dough into loafs and the result was very nice.
I don't have really a professional receip for the bread and I don't measure because I learned baking bread from watching my mother baking since childhood. I am from Jordan and we mainly do flat bread. I do at home very traditioanl bread which is very different from what you see nowdays in the middle east, saddly you will have to go to promot village " or come to my home" to find this kind of bread.
Since Ross asked for the receipe, I will try to put it in steps "but no measures"
- whole wheat flour + little white unbleached flour + salt + seasme + lots and lots of water + sourdough starter. make the dough and wait aroud 5 to 6 hours (or up to your own taste).
- after 6 hours, form the dough into loafs, size of a small apple. Add in the bottom some raisins and fold the edges from top toward the bottom center to make the rasins goes in different directions. You might need to greas your hand with very little olive oil or wet it with water because the dough is very wet and might stick on your hands.
- wait one or two hours before baking. Take each small piece of dough on the working table, put on top some sunflower seeds if you like, then flatten it till around half cm thick. Punch it with fingers so that the bread will not split from the middle during baking.
- You need a very hot oven (between 250 and 300 degrees). I use for my oven a 2 cm thick sand stone. Take long time to heat, but worth it. I found this kind of stone is the best for baking.
- bake untill the top is brwon (same like all breads).
Here are some photos.