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Best is totally subjective. Give two bakers the same ingredients and method and they are still likely to produce different breads
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Make something with a poolish or biga. Kinda the yeasted equivalent of sourdough. For a poolish, mix 50/50 water and flour, say 250g of each for a dough that'll use 1kg flour total. Add a tiny amount of yeast - 1/4 teaspoon. Mix and leave overnight, combine this into the remaining ingredients in the morning and treat as a normal loaf.
That's a VERY basic method, and some googling will likely yield something more accurate. Or I can take photos of a full recipe and method from one of my books if you want something more in detail. -
There's a banging poolish recipe with overnight proof in Flour, Water, Salt, Yeast.
Can post whole recipe if anyone is interested
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dancing james
Nef
Bainbridge
@ak
What is the best non-sourdough recipe until starter is ready? I have a banneton, cast-iron pot, white/wholewheat/rye flour and yeast.