Yogurt Sourdough Bread
I make my own Greek yogurt and decided to add some to my sourdough bread. The result was a very nice loaf with a lovely flavor, a tender crumb and a lovely colored crust. I had to bake at a slightly lower temperature than my usual because the added milk makes the crust darken more easily.
This formula will make enough dough for three loaves at 770 grams each.
The below formula is printable using the printer icon:
AuthorTeresaMix the starter and yogurt together. Start this dough around 2-3 pm.
Add the water and whole grain flour and stir.
Add the bread flour and salt and then incorporate all of the ingredients.
The dough is wet and rough looking. Let dough set in a covered container for two hours and then fold.
Two hours later, fold the dough again.
Allow the dough to rest for one additional hour and then shape. I do a pre-shape and a final shape.
Place the shaped loaves into floured bannetons and cover with a plastic bag. Then refrigerate for 12-14 hours overnight.
In the morning, stagger your loaves for baking by taking them out of the refrigerator 30 minutes apart. Then allow them to final proof.
When done proofing and ready to bake, turn your dough out onto a parchment paper or peel and then use decorative stencils( if you like) and score the dough.
Bake at 460F/237C for 16 minutes with steam in a well preheated oven with stone/lid or Dutch oven.
After the steam period, remove the lid and bake for an additional 16-25 more minutes until nicely browned and internal temperature of at least 210F/98C. Turn the loaf in the oven a few times to promote even browning.
Once your bread is done baking, set it on a cooling grate and pre-heat your oven again for 5-6 minutes and bake the next loaf.
Ingredients
Directions
Mix the starter and yogurt together. Start this dough around 2-3 pm.
Add the water and whole grain flour and stir.
Add the bread flour and salt and then incorporate all of the ingredients.
The dough is wet and rough looking. Let dough set in a covered container for two hours and then fold.
Two hours later, fold the dough again.
Allow the dough to rest for one additional hour and then shape. I do a pre-shape and a final shape.
Place the shaped loaves into floured bannetons and cover with a plastic bag. Then refrigerate for 12-14 hours overnight.
In the morning, stagger your loaves for baking by taking them out of the refrigerator 30 minutes apart. Then allow them to final proof.
When done proofing and ready to bake, turn your dough out onto a parchment paper or peel and then use decorative stencils( if you like) and score the dough.
Bake at 460F/237C for 16 minutes with steam in a well preheated oven with stone/lid or Dutch oven.
After the steam period, remove the lid and bake for an additional 16-25 more minutes until nicely browned and internal temperature of at least 210F/98C. Turn the loaf in the oven a few times to promote even browning.
Once your bread is done baking, set it on a cooling grate and pre-heat your oven again for 5-6 minutes and bake the next loaf.
For Online Video Sourdough Baking Courses see HERE.
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