The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

yogurt bread

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johannesenbergur's picture
johannesenbergur

Been experimenting a little lately, and so far this is the recipe I'm most satisfied with. Baked it twice already and it's been amazing both times.


 


200g wheat flour
200g durum/semolina flour
40g wheat flour - for dusting and adding if it's too sticky.
15g fresh yeast
200g water
15g sugar
5g sea salt
100g plain natural yogurt
25g oil (preferably olive)
40g carrots.


Peel the skin off the carrots and use your peeler to finely slice bits of the carrot. Chop the carrot slices to reasonable pieces, quite small.


Mix the yeast with the tepid water as usual, add the sugar and salt and mix everything. Add the yogurt, make sure it's about room temperature, if it's too cold, microwave it for a few seconds, add the oil as well.


Get your flour in the bowl, add around 100g at a time and mix with a fork for as long as it makes sense. Get your hands in and start the kneading. The entire dough needs to be kneaded for approximately 10 minutes. While kneading add the carrots, little by little, so they get into the dough.


Get the dough into a bowl and let the dough rise for 6 hours (should quadruple). Get the dough out and handle it really carefully, shape it into loaves or rolls and let it rise under a moist lukewarm clean towel for around 2 hours.


Get your oven to maximum temperature, place the bread in and turn the heat down to 200°C. Bake it to taste or until golden brown. If possible spray milk on the loaf/rolls every once in a while. If possible, use steam while baking.


Expect incredibly light, fluffy and tasty bread.


 



*They are not supposed to be this burned

breadbakingbassplayer's picture
breadbakingbass...

I'm finally able to drag myself to my computer to edit photos and do a fancy write-up of my latest bakes…  I've been spending too much time at work lately, and have not had time to write about baking, which seems to take more time and effort than just baking alone…  

Anyways, I had some yogurt that had been sitting around, and I've been too lazy to eat it for some reason.  I remember seeing a recipe on Zorra's blog for a Yoghurt loaf: http://kochtopf.twoday.net/stories/joghurtbrot-yoghurt-loaf/.  

These are my versions.  Version 1 is direct proofing, using more yeast, and making the bread in a few hours with direct proofing.  Version 2 uses less yeast, some honey, and refrigerated proofing.  I think version 2 is much better in all aspects, especially crumb and flavor…  Enjoy.

Tim


1/18/11 - Yogurt Bread - Part One - Direct proofing


Recipe
900g AP
100g WW
620g Water
22g Kosher Salt
200g Yogurt (Stonyfield Organic Cream Top)
176g Sourdough Starter (Storage starter at approx 68% hydration)
10g Instant Yeast
2028g Total Dough Yield

Method
8:05pm - In a large mixing bowl, add wet ingredients, and then all dry ingredients on top.  Mix with rubber spatula for approx 3 minutes, or until dough forms shaggy dough.  Cover with plastic bag and let rest.

8:30pm - Squish dough with wet hands to make sure all the lumps are gone.  Turn dough in bowl using wet hands and plastic scraper 3 times using letter fold method.  cover and let rest.

9:00pm - Turn dough, cover and let rest.

9:30pm - Turn dough, cover and let rest.

10:20pm - Divide dough into 2 equal pieces, shape into boules, place seam side up in well floured, linen lined bannetons.  Place bannetons in plastic bag.  Let proof for approx 1 hr.

10:30pm - Arrange baking stone (14" x 16"), and loaf pan with lava rocks and water filled about 3/4 way.  Preheat oven with convection to 500F for 1 hr.

11:30pm - Turn boules out onto floured peel, slash as desired, place into oven directly on to stone.  Bake for 10 mins at 500F with steam, no convection, then turn down to 450F, remove steam pan, rotate loaves, bake for another 30-35 minutes, or until internal temp reaches 210F and loaves weight 15% less than pre bake weight.  Cool overnight on wire rack before cutting and eating…







1/22/11 - Yogurt Bread - Part Deux - Retarded Proofing



Recipe
900g AP
100g WW
600g Water
20g Kosher Salt
30g Honey
200g Yogurt (Stonyfield Organic Cream Top)
190g Sourdough Starter (Storage starter at approx 68% hydration)
4g Instant Yeast (1 tsp)
2044g Total Dough Yield

Method
1/22/11 - Evening
10:26pm - In a large mixing bowl, add wet ingredients, and then all dry ingredients on top.  Mix with rubber spatula for approx 3 minutes, or until dough forms shaggy dough.  Cover with plastic bag and let rest.

10:32pm - Squish dough with wet hands to make sure all the lumps are gone.  Turn dough in bowl using wet hands and plastic scraper 3 times using letter fold method.  cover and let rest.

10:45pm - Turn dough, cover and let rest.

11:30pm - Divide dough into 2 equal pieces, shape into boules, place seam side down in well floured, linen lined bannetons.  Place bannetons in plastic bag, place in refrigerator overnight.  Go to bed.

1/23/11 - Next Morning
9:10am - Take bannetons out of fridge, place on counter.  Arrange baking stone (14" x 16"), and loaf pan with lava rocks and water filled about 3/4 way.  Preheat oven with convection to 500F for at least 1/2 hr.

9:45am - Turn boules out onto floured peel, place into oven directly on to stone.  Bake for 10 mins at 500F with steam, no convection, then turn down to 450F, remove steam pan, rotate loaves, bake for another 30-35 minutes, or until internal temp reaches 210F and loaves weight 15% less than pre bake weight.  Cool completely on wire rack before cutting and eating…









Sent to Susan at Yeastspotting on 1/26/2011

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