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Yoghurt Bread

Soft texture


I made some Yoghurt Bread because I did not like this brand of plain yoghurt that I had bought for breakfast. And I wanted to try baking with the Waitrose DUCHY Organic Strong Malted Grain bread flour that I had managed to get at a sale. As the yoghurt can also ferment the bread dough, I saw an article that advised using less yeast. After kneading to get a fairly wet dough, the first rise was at room temperature for about 2 hours, then overnight in the fridge. Shaped the loaves in the morning and left for 2nd rise for about 1.5 hours.

Ingredients:
0.5 cup of yoghurt (and a bit more)
2.5 cups of bread flour
0.5 tsp of salt
0.5 tsp of sugar
0.25 tsp of yeast
About 1 cup of water .. according to dough kneading

Waitrose DUCHY Organic Strong Malted Grain bread flour - first time using this.

Bread flour, sugar, salt, yeast and yoghurt.

Very wet dough.

After 2 hours at room temperature.

After overnight in the fridge.

Shaped ...

Final rise

Baking at 230C for 10mins, then 180C for about 30mins.

Two loaves.

Texture is very soft, due to the yoghurt.


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