Sourdough Bread Recipe Using Greek Yogurt

YOGURT SOURDOUGH BREAD

Steps:

• 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.

YOGURT SOURDOUGH BREAD

Steps:

• 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.

GREEK YOGURT BREAD

Steps:

• Mix all ingredients together, I use my stand mixer with the dough hook.
• Let mixer kneed the dough for about 5 minutes.
• Dough should be moist and pliable but not sticky, if it is dry add more water, if it is too sticky add a little extra flour.
• Coat a bowl with a little oil place dough in the bowl and cover with cling wrap and leave for about 1 hour or till doubled in size.
• Once doubled in size dust bench lightly with flour turn out dough and lightly press down to remove a little of the air.
• Form into your choice of loaf, I like to use a proofing basket, but you could use a tin or free form.
• Let the loaf rise for another 40 min to 1 hour.
• Pre heat your oven to super hot 450 F/ 250°C.
• I use a pizza stone but it can go straight in the oven on a tray if you don't have one.
• Leave oven temp on high for 10 min then reduce to 375 F/ 190 C for a further 20 minute.
• Enjoy!

MOCK SOURDOUGH BREAD

Steps:

• Heat yogurt in a microwave-safe bowl in a microwave or on the stovetop until lukewarm.
• Dissolve yeast in warm water. Stir in yogurt, 2 cups flour, sugar, oil, and salt. Beat until smooth. Stir in enough remaining flour to make dough easy to handle.
• Turn dough out on a lightly floured surface and knead until smooth. Place in a greased bowl and let rise in until doubled in size, about 1 hour.
• Shape dough into 8 loaves; brush each lightly with cold water. Cut 3 diagonal slashes across the top of each loaf with a sharp knife. Let rise until doubled in size, about 25 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Brush loaves with cold water.
• Bake in the preheated oven until they sound hollow when tapped, 30 to 35 minutes, brushing with water twice during baking time.

SOURDOUGH BREAD

Steps:

• Do not use delay bake opition with this recipe.
• Bake on french bread cycle.
• Have water between 70 and 80 degrees.
• Add all ingredients in order listed.
• Make an hole in flour for yeast, don't let yeast touch water.