Sourdough bread with yogurt "Favorite"

Sourdough bread with yogurt "Favorite"

Category: Sourdough bread

Ingredients
Rye sourdough (100% hydration)	200g.
Rye flour	100g.
Wheat flour	200g.
Natural yoghurt	110g.
Water	75g.
Salt	9d.

Cooking method

• Mix the active starter with water until bubbles appear, pour into a bucket of HP. There is also yogurt. Top with flour, salt. Dough mode. After the end of the batch, leave for 20-30 minutes.
• Next, with wet hands, put the dough on a rug moistened with water, form a blank. Put in a greased mold and leave in a warm place (I leave it in a bag in a switched off microwave oven with a mug of boiling water) until it increases 2.5-3 times. The exact time of proofing depends on the strength of the leaven, temperature and humidity of the room and can be from 3 to 6 hours (I have 4 hours).
• Sprinkle with water before baking.
• Bake in an oven preheated to 225C for 15-20 minutes, then lower the temperature to 175C and bake until tender for 20-30 minutes.
• Cool on a wire rack. If desired, grease the crust with vegetable oil.
• 
• Already from the name it is clear that this is my favorite bread. I bake it constantly, and knead it both in the combine and in the HP. Changed the water / yogurt ratio. Like it in any form !!! Recommend!!

Similar recipes

Yogurt bread without kneading (in the oven) (Omela)

Wheat bread with persimmon and yogurt (Twist)

Wheat - rye bread on yogurt (bread maker) (Scarecrow)

Of course we will try!

[Lozja]

Lozja , definitely !!!!

Today I baked again. The yoghurt was 120g. When mixing, I added 1 tbsp. l. with a heap of wheat flour. And he parted a little longer:

Ksyusha, can I ask you a question - if you have an electric oven, then on what mode do you bake this bread?

[Ir]

Ir, did not understand the question ??? I have a regular oven with no bells and whistles. I bake, as she wrote:

Bake in an oven preheated to 225C for 15-20 minutes, then lower the temperature to 175C and bake until tender for 20-30 minutes.

Can't you bake in HP?

[xfqrf]

xfqrf , as they say, nothing is impossible, for an individual with intelligence (c) Try in semi-automatic mode, that is, after the end of the "Dough" mode, turn off HP. Next, you can take out the dough, form a blank, pull out the spatula (you don't have to pull it out as you like. I don't pull it out, because my bread sticks to the sleeve), put the blank in the HP bucket and leave it for proofing. After the dough has come up, turn on the "Baking" mode 45-60 mrnut. Something like this.

I will try to make it simple and tasty today as soon as the water is turned on, otherwise there is neither cold nor hot water from 9:00. And I will stand in a multicooker and bake in it too. Then I will unsubscribe what happened.

[tumana]

tumana , good luck! I also want to try it in a multicooker.

Omela MUCH thanks for the recipe. The bread is just super !!!! Even my husband, who loves everything in the store, checked out the bread. True, instead of yogurt, I added kefir. It tasted a little sour, just how I like it !!!
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I could not resist and cut off a piece of still hot crispy bread
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The bread was spread in 4 hours well, very well, the only thing that was simply distributed as it should be in the shape of a saucepan. I defended 40 degrees in manual mode. Next time I'll try it in a cupcake pan in the oven. Yesterday evening I crushed the floor of a loaf into one face and went to bed contentedly ... yeah and then on the scales ...

[tumana]

tumana , great bread !!! Leaky four !!!! Glad you liked it!

Hell in HP. First, I kneaded in the Dough mode (30 minutes), after the first kneading (after 20 minutes), the HP turned off and turned on for Baking (1 hour) after 5 hours:





I liked the result !!! The taste of bread from the oven does not differ !!!!!!!

[Omelochka]

Omelochka Tomorrow I will try to bake in HP.

[Natasha]

Yeah, Natasha, try it! My current bucket is small, so you yourself look at the volume!

And increase the ferment too, if you take more flour, otherwise I only have 200 grams left

No, not required. You can only water / yogurt / flour. It's just that it will take more time to climb.

Well, okay

So ... bread firmly settled in my family Thank you very much !!!!! : girl_claping: But my experiments were not finished. I tried to bake bread in a Teflon mold from under the cupcake. Oh, girls, that was. what happened .... In short, everything was going well until I took out the form .... and the bread does not come off !!!!! I got stuck to the form and does not tear off ......: mad: and most importantly the pancake is not burnt .... but just grown I mean picking it already in the cold form shorter crumb with a top crust thank God I barely tore off everything else in sink under water! But I decided not to give up my attempts to bake bread in the oven !!! : victory: Here's how to buy a silicone mold for bread in it I will try! And now I'm baking in a slow cooker.

[tumana]

tumana , then so ... I am very glad that you have got accustomed to bread !!! As for Teflon, it seems that it is not correct. I baked in a round cake and in cast aluminum, pre-greased everything with vegetable oil. And in HP there is a Teflon bucket, too, everything has lagged behind. For the future, if bread (or any other pastry) is squeezed, you need to put the form on a wet towel for 5 minutes. And in silicone, I don’t like bread.

Well, what are our years ....: victory: Time for experiments yet wow .... * JOKINGLY * Next weekend we'll go to the dacha and try to bake in KhP. I have kenwood roofing felts 250 roofing felts 350 and did not understand t to the instruction immediately to 2 and the recipes are also separately highlighted in color, and which one is not written for me, but it doesn't matter. because I'm happy with her. But the mode probably should be chosen without gluten (it seems that the program is called so), although I could be wrong. And so thanks for the tips.

But the mode probably should be chosen without gluten (it seems that the program is called so),

Well I do not know!!! : - \ Will there be enough time for proofing in any of the programs. I wrote how I bake. I turn it off and look at the state of the test. And I only turn it on for baking. Anyway, good luck!

[Mistletoe]

Mistletoe, the bread is good. What if I change it? Rye-millet is more suitable for me .... and the question is .. how is yogurt with malt? Will be combined? I have not yet introduced such a combination into baking.

[Teen_tinka]

Teen_tinka , change it !! Here it turns out 50:50, rye: wheat. If there is more rye, then more water is needed. As for malt, I don’t know, I don’t use it. Organizma does not accept. I can only say that there is no yogurt taste in the finished bread. It tastes like shop black.

Your bread is so beautiful with a convex roof, but mine turned out to be flat, what do you think is the reason? Did you keep a little or a lot? I kept it for 4 hours, it rose well .. I didn't have yogurt, I replaced it with kefir

[Irisik]

Irisik , and what was the consistency of the dough? And what did the roof look like before baking? Holes appeared ??? Is the oven warmed up well enough? And there is no cut photo ?? What is the porosity ?? Big ?? Most likely, he stopped with you.

The bun was beautiful and even, the dough rose well too, I made it in a bread maker, this is how it turned out:

[Irisik]

Irisik , the bread turned out to be good. The roof of course fell, but did not collapse !!!!! Judging by the crumb, the dough hasn't stopped. For HP, try reducing the amount of liquid to start by 20ml.

Thank you

such bread turned out, but the main thing is taste! Thank you, we will repeat!

[Freesia]

Freesia, Great bread !!! And the holes that you need !! You can subtract a little water.

shl. And a personal request from Mona ??? You can put big pictures .. well, I do not like this little thing !!! Nothing to see is not possible !!!! And then you take it in your hand - you sweep a thing !!! (from)

Good!

For the first time I bake sourdough bread, it is already baked in KhP. I started an experimental rye sourdough, which turned out to be very quick, how it will turn out, while the question is. I will start from the beginning about unusual. 3 days ago I put a dough for sourdough. After 32 hours, I added water and flour, put it on the battery through a towel folded 4 times.It's good that the jar was closed with a rubber band for food. film. The leaven supported the film with a dome. I urgently deposited it under the film in the refrigerator, but after a few hours in the h-ke the leaven had doubled and by now has reached the shoulders of the jar. It is necessary to urgently save her and the yogurt prepared for disposal. I poured the curdled milk with the required amount of water, added salt and sugar from myself, stirred until the latter was dissolved. I counted the leaven for flour and water. I weighed the dough into a bowl, poured the prepared liquid, stirred it and put it on the "Dough" mode for 1 hour. The leaven woke up and grew 2 times. Quickly moved it to HP. I poured the measured flour through a sieve. Turned on "Dough", after 20 minutes of kneading, mode. For 30 seconds I switched on "Baking", after 2 hours I repeated the manipulation. As a result, after 2 hours 45 minutes, the bread doubled and the dome began to fall. Turned on "Baking". While writing, it's time to run to the bread. When kneading, there was a wild desire to add flour, but restrained herself.

A message to follow. The bread was baked, but the roof sagged slightly. So, after all, it was necessary to add flour. During kneading, the gingerbread man clung to the walls, he had to help him, only by the end of the batch he began to come off himself more often. How much more flour to add? Or was it necessary to increase the mixing time? I don't have 30 minutes of kneading in my oven, but you can turn on 10 minutes from another program or repeat the "Dough" for 10 minutes. In the end, you can always find a way out.

[euge]

The bread was baked, but the roof sagged slightly. So, after all, it was necessary to add flour. During kneading, the gingerbread man clung to the walls, he had to help him, only by the end of the batch he began to come off himself more often.

euge , flour should be added in small portions (1 tbsp. l.). At the beginning of the batch, you can help with a spatula. The gingerbread man should not stick to the walls, but smear a little along the bottom. You have to orient yourself according to your dough, because the moisture content of the flour is different for everyone. Good luck!

I don't have 30 minutes of kneading in my stove,

And where did you read about 30 minutes of kneading. I knead the dough program, kneading time 20 minutes. And then the dough must be left in the HP for 20-30 minutes.

Hell in HP. First, in the Dough mode, I kneaded (30 minutes), after the first kneading (after 20 minutes), HP turned off

I liked the result !!! The taste of bread from the oven does not differ !!!!!!!

Thanks for the quick response. Having tasted the sourdough bread, I realized that I didn't want to use yeast anymore. : nea: Now the question is what to do with yeast ???

I realized about 30 minutes of mixing, I was wrong. I have a batch on the Dough mode - 20 minutes.

You can freeze the yeast by cutting it into 10-15g pieces.

Christ is risen!!! I'm not talking about storing yeast, but using it. Yesterday I baked such bread in an almost 2 times increased proportion. I took less liquid. And there was generally 1 tbsp of yogurt in the total liquid. l ordinary. I kneaded it on the "Dough", without waiting for the kneading, turned off the mode, after 30 minutes I turned on the "Baking" for 1 minute. I was going to wait 4 hours. As a result, after 1.5 hours from the end of the batch, I had to turn on the baking, since the dough had already slipped through the height marked for it. The roof is a dome, the only drawback: it is a shallow crack almost diagonally, I was so amazed at the rate of its growth that I did not wet the roof with water before baking. : victory: In the cut, the pores are small, almost like yeast, especially at the bottom.

[euge]

euge , Truly Risen !! I'm glad that you have a good bread !!!

But the second take went differently: after 4 hours of proofing, the bread soaked the dome and wanted to make cuts, but only I touched it slightly with a knife, the dome wrinkled and fell off. I waited another 2 hours, but he no longer got up. I disfigured a handsome man with my hooks. As a result, there is bread on the table with an absolutely flat roof, a gray roof with lines from the alleged incisions.

[Evgeniya]

Evgeniya, I do not cut the starter bread.

Thank you! I won't even think about incisions anymore.

I bake this bread 2 times a week, I really like it.

[Svetlana]

Svetlana, welcome to the forum! I'm glad you liked the bread.

Mistletoe, thanks for the recipe! Today I baked your bread on my first sourdough (in HP)! It was exciting. But the experiment was a success. True, the roof is even and it turned out a little sour, but this is due to the young leaven. So I will repeat it again!

[Alyona]

Alyona, glad you liked it. Try to reduce the liquid slightly.

[Omela]

Omela, but is it possible to put this bread for proofing in the refrigerator overnight (for the day)?

[Nataliya]

Nataliya, in theory, anything is possible! You just need to control the rise of the dough.

Thank you, I will experiment)))))

Good luck!