Yogurt Sourdough Bread Food

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.

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.

YOGURT BREAD (BREAD MACHINE)

Steps:

• Add all the ingredients to the pan according to the order in the manufacturer's instructions (author puts 3 1/4 cup flour in for the 1 1/2 pound loaf, 4 1/2 cup flour for the 2 pound loaf, and sprinkles the rest in over the dough ball as needed, since yogurts have different consistencies).
• Set crust on Dark and program for the Basic cycle; press Start.
• The dough ball will be slightly sticky, but it will smooth out after the kneading.
• When the baking cycle ends, immediately remove the bread from the pan and place it on a rack; let cool to room temperature before slicing.

BREAD MACHINE SOURDOUGH

Steps:

• Spray bread machine pan.
• Bake as per instructions for your machine.

MOCK SOURDOUGH FRENCH BREAD

Steps:

• Heat yogurt to lukewarm (110 degrees F).
• In a large mixing bowl, dissolve yeast in warm water, stir in yogurt, sugar, salt, oil and 2 cups flour, and beat until smooth.
• Stir in enough additional flour to make dough easy to handle.
• Knead until smooth and elastic, about 5 minutes, adding more flour as necessary, to obtain a firm, non-sticky sough.
• Place in oiled bowl, and turn to oil top of dough.
• Cover, and let rise in warm place until doubled in volume.
• Punch down dough, divide into 8 equal parts, knead each one, and flatten into a 4"x6" rectangle.
• Roll up, beginning on one of the long sides, excluding any air bubbles.
• Pinch edge of dough firmly into roll to seal, press each end firmly to seal, and fold ends under.
• Place loaves, seam side down, on greased cookie sheets sprinkled with cornmeal.
• Brush or spray tops with cold water, and cut three diagonal slices across top of each loaf with a sharp knife or razor blade.
• Let rise until doubled, about 30-40 minutes.
• Heat oven to 375 degrees F.
• Brush or spray loaves with cold water, and sprinkle pepper into slashes if desired.
• Bake until loaves sound hollow when rapped on the bottom or when they reach an internal temperature of 190 degrees F on an instant reading thermometer, about 35 minutes, brushing or spraying with cold water every 10 minutes.
• Cool on wire rack before wrapping.
• Recipe can be doubled successfully, and bread freezes very well.
• Thaw to room temperature and heat unwrapped in oven to restore the crisp crust.

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.