The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

1st try on 'WW Durum Greek Yogurt Bread' by isand66

rudirednose's picture
rudirednose

1st try on 'WW Durum Greek Yogurt Bread' by isand66

the loaf

detail crust

 detail crust

detail cracks

 detail crust - cracks

crumb

 crumb

detail crumb center

 detail crumb center

detail crumb rim

 detail crumb rim

Here is the original!

I worked along the original formula as near as possible. But some little deviations had to be done.

First of all, as I always do, with 500 g total flour.

I have no white seed-starter, so I used my rye starter @ 100%, and, for longer ripening-time, only 20 g - 4 %.

I have no durum berries for milling, so I used coarse durum flour, normaly for pasta making. This worked fine with other breads bevore.

Instead of fresh milled WW I used a reminder coarse WW flour witch had a lot of bran in it. But now it is gone! ;-)

I took 5 g fresh yeast - 1 %, as most time.

During the first mixing after autolyse I had only a wet batter in my bowl, so I decided to add 20 g VWG - 4 %.

After adding the seasalt the dough got strength, after adding the yogurt the strength got better, after the olive oil one more.

Bulk for 1.5 h with s&f direct, and after 30 and 60 mn.

Shaping was difficult, but here on TFL I read an articel, that helped me a lot! So I gave to the dough 3 x 2 "tour simple" during 30 mn. Then into the linned and well dusted banneton and for 7 h into the fridge at 4C/39F.

Baking similar to here.

Waited until next morning bevor slicing.

This bread is gorgeous!Thank you, Ian!

Fine but complex taste, crisp crust, deliciouse crumb, super for sandwiches.

Next time I will try to mill my own Durum!

Happy baking

rudi

 

 

Comments

Lechem's picture
Lechem

Nice shine on that crust and good crumb. and from the sound of it great taste. Bon appetite.

No problem about only having a rye starter. That is what building a levain is all about. You can build an off-shoot starter to a different flour and hydration.

rudirednose's picture
rudirednose

This 'shine' is from the photo-lamp at the upper right side! And the other photo-lamp is at the left side a bit higher! ;-) The gloss on the crust comes from the technic in my oven, similar to a 'combi steamer' but for house-hold use.

Rye starter:

I startet my sourdough-career with different wheat-starters, because I had the idea to make baguettes, as most newbies do! ;-) And after some time one after the other of them failed! :(

On this trail I came to Gerard Auzet and the book from Peter Mayle 'Confessions of a French Baker'. The recipes are all without sd! But so I found the mentioned article here on TFL while searching for 'gerard auzed'!

Disappointed I made my starter with rye and that was it! No problems, I use the rye-starter to inoculate all my levains a lot of years now. And to calculate other starters than 100% I use bakers-math!

Happy baking

rudi

isand66's picture
isand66

Im so happy you were inspired to try this formula and adapted it to work for you.  Looks like it was a success.

Happy Baking!

Ian

rudirednose's picture
rudirednose

From beginning this formula was not easy-peasy! ;-)

But it made an absolute great bread!

My wife is highly enthusiastic about this and asks for more! Should I contradict!! :?

I think, the better way for me is to bake the next one! :D

Thank you for this inspiration and happy baking retour!

 rudi