Yogurt Bread

Let's start playing a little. We take the wheat bread and we add yoghurt.

The yogurt will not just changes the taste.

The bread stays fresh longer and the bread crust becomes juicier.

Try replacing the yogurt with cream, or try with flavoured yogurts.

​Difficulty level:
Cooking Time:	​60 minutes
Oven Temperature:	​Pre-heat to 220˚C - Cook at 200˚C
​Cooking Method:	​Static Oven, With a Pot

Ingredients for about 1 kg:

Using Sourdough Starter 485g Plain Flour (W180, P/L 0,5/0,6) 3g Diastatic Malt (or Honey) 280g Natural Yogurt (3,5% fat) 120g Water 12g Salt 100g Sourdough Starter

​Using Dried Yeast 565g Plain Flour (W180, P/L 0,5/0,6) 3g Diastatic Malt (or Honey) 280g Natural Yogurt (3,5% fat) 140g Water 12g Salt 8g Dried Yeast

Steps:

1. Mix the yeast with the water and the malt until it is almost dissolved.

2. Add the yogurt and quickly mix it to the water.

3. Add the flour and start kneading it. If you use a stand mixer attach the dough hook and mix at speed 2 for about 15 minutes.

4. Add the salt, and continue mixing for about 15 minutes, the dough will become smooth, elastic, and will stay on the dough hook. Increase the speed to 3 for the last 8 minutes.

5. Remove the dough from the mixer and leave it to rest on a wood surface covered with a bowl for about 1 hour.

6. Give the dough a rectangular shape and fold it in 3 (as you would do with a letter to be placed into an envelope). Rotate the dough by 90 degrees and stretch and fold again. You should repeat this step about 4 times.

7. Give the dough a bloomer shape and place it in a proving basket covered with a cling film.

8. Put the dough in a warm dry place to rise until it double up in volume (the best temperature for this phase is between 25°C and 28°C).

9. Preheat the oven with an oven proof pot to 220°C.

10. Sprinkle the pot and the dough with flour.

11. Carefully transfer the raised dough into the pot and cover it. You can also cook the bread not using a pot, in this case put in the oven small oven proof pot with some water.

12. Bake at 200°C for about 60 minutes.

You can also bake the bread without water and only with yogurt. Or try other yogurt-water components keeping the following water/yogurt proportions: 1 part of water equals about 1.25 parts of yogurt (if you leave 100 g of water, you take 125 g of yogurt as a substitute).