Combo Artisan Batard
By ‘combo’ I refer to using both yeast and sourdough starter as leaveners plus these couple of techniques mentioned below:Salt-Stressed Yeast (Stress)This is done by diluting the yeast and salt used in the recipe in water (8-10% brine) and letting it stand at RT for ~1 hour. Advantages of this technique can be found here for instance.Double Flour Addition (Whisk)Explanation of
Source: thefreshloaf.com