The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Whole Wheat Durum Greek Yogurt Bread

isand66's picture
isand66

Whole Wheat Durum Greek Yogurt Bread

 

This is the first bake since returning from my business trip to Germany.  I had a nice trip, but unfortunately as usual I brought back the "Black Death" with me and it took me a good week to start feeling normal again, not to mention adjust to the East Coast time zone.

My wife has been dying to try making yogurt in the Instant Pot so after she finally made enough yogurt to feed a small army I decided to make use of some of it in a bread.

This bake has almost 70% fresh milled and sifted flour.  I added some rye bran sifted out previously in the levain which really makes my starter go bonkers.

I left the shaped dough go longer than needed and it was slightly over-proofed.  I really expected the crumb to be much more open on this one as the dough was nice and fermented before shaping but alas it was not to be.

The yogurt made for a super soft crumb and added a little extra tang to the flavor profile.  All in all a tasty bread, but due to the over-proofing, not one of my prettiest bakes.  The scoring did not open up like it should have and it may have had something to do with the less open crumb as well.  Did make great bread for a nice chicken salad sandwich I made last night for dinner.

Formula

Download the BreadStorm File Here

Levain Directions

Mix all the Levain ingredients together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.

Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Mix the flours , yogurt and water together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 1 hour.  Next add the salt, starter (cut into about 7-8 pieces), and olive oil and mix on low for 4 minutes.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.   Place your dough into your proofing basket(s) and cover with a moist tea towel or plastic wrap sprayed with cooking spray.  The dough will take 1.5 to 2 hours depending on your room temperature.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 550 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 1 minute lower the temperature to 450 degrees.  Bake for 25-35 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

Comments

Yippee's picture
Yippee

The crumb looks fine to me, Ian.  With so many fresh ingredients, I bet the bread tastes great! 

I've been eating my homemade IP yogurt every day for the last two weeks and I love how convenient it is to make it in the pot! I've made so MANY dishes using the pot in these two weeks, it felt like I was in an IP boot camp! But you know what, with all that intensive cooking, I'm totally "conquering" the pot and it has become my new right hand!  I'm sure a foodie like you will figure out how to maneuver it in no time and once you do, you'll love it, too! Then we can exchange notes. 

Happy Baking and IP Cooking!

Yippee

 

P.S. I've adapted my favorite, regular recipes to IP cooking and have not used any IP recipes because the ones I looked at did not appear to be sophisticated/appealing to me.

isand66's picture
isand66

Always great to hear from you.  Glad you like the bake.   

We’ve only made a few things in th IP and it’s exciting to try more.  We will have to trade recipes soon!

Happy Baking and Happy Valentines Day!

Ian

Yippee's picture
Yippee

Ok, a bit exagerrating  but definitely eye-opening for me.  Hassle-free for sure. May be it's useful for your wife if she hasn't heard of this method:

http://www.friedalovesbread.com/2017/06/easy-cold-start-yogurt-no-boil-method.html

Making my first pot of cold start, no-boil yogurt right now!

Cheers,

Yippee

isand66's picture
isand66

I think this may be how she does it, but I will ask.

Glad it's working out for you!

Regards,
Ian

Danni3ll3's picture
Danni3ll3

Why did you add in olive oil? Flavour, texture or?

isand66's picture
isand66

i add the olive oil for a little flavor and it softens the crumb a bit.

Regards,

Ian

PalwithnoovenP's picture
PalwithnoovenP

Love the crumb, not only the color but also how it looks so soft and moist.

isand66's picture
isand66

It was super soft and ended up being quite sour so you would have enjoyed this one.

Regards,

Ian

rudirednose's picture
rudirednose

Hi Ian,

great breads! Especially with this greek yoghurt! I'm absolutely interested!

Please, could you control the files?

IMO there in the line 'Levain' the value '369.0g' should be placed in the row 'Final Mix' and not in the row 'Seed starter' or am I wrong??

I think the number '1,252.94%' is a bit curious!

Many thanks!

rudi

isand66's picture
isand66

Glad to see someone is paying attention :).

I will take a look tonight when I get home and see what happened.

I think you are most likely correct but I will check and fix and update.

Glad you like the bread.


Regards,
ian

syros's picture
syros

when you say seed starter - I’m not sure what you are referring to. As I’m new to this, could you explain it? I like the idea of adding yogurt - it’s something I’ve been wanting to start adding to my bread. 

isand66's picture
isand66

No problem.   I am referring to a piece of my mother starter that is used to make the starter or levain for the formula.

Hope that makes sense.

syros's picture
syros

Is there a way to cut down on the sourness of this bread? Can the rye bran be substituted?

isand66's picture
isand66

You can certainly leave that out and maybe use more Durum flour instead of WW.  Use a young levain and don't retard the dough overnight for more than 8-10 hours which will help as well.