Bäcker Süpke's Joghurtbrot
Wolfgang Süpke [1] is a German baker whose blog, Bäcker Süpke's Welt [2], I've been trying to keep up with. In the blog, Bäcker Süpke has most generously posted several recipes for some of the mouthwatering loaves [3] his bakery makes. Both Nils [4] and Jeremy [5] have baked gorgeous Süpke-loaves, and Jeremy even did an interview [6] with the German Bäcker.
September last year, Süpke put up the recipe for his Joghurtbrot, and this week I thought I should give it a try. You'll find the original recipe here [7]. I pretty much followed the directions to the letter, apart from swapping the yeasted pre-ferment with a firm levain. It's a 70% rye dough, with 28% flour in a rye sourdough, and 15% in the white levain. Here's the fully proofed dough:
The recipe was spot on hydrationwise, and the dough was nice to work with. Here's the finished loaf after just under 60 mins in the oven:
And here's a shot of the crumb:
I really enjoy the loaf! It's not very heavy for a 70/30 - the crumb is open and soft. There's a notable sour bite in the thick crust that I particularly like about it. The yogurt, at 15% of the overall flour weight, contributes a very subtle flavour note. As the rye and sourdough taste will become more pronounced in a day or two, I bet it'll be more like a standard fare Bauernbrot, but with a bit paler crumb.
My hat off to you, Bäcker Süpke! Thanks for the recipe :)
This week's dessert is another of Bo Friberg's cakes - a chocolate chiffon cake with rum-flavoured buttercream. If you're not too big on either chocolate or rum - or the combination - settle for the strawberry below. If you, like me, love both, then 2+2=5, and this would be up your alley. It's especially good if you let the slice come to room temp. before eating - the soft chiffon and buttercream both have that melt-in-your-mouth quality.