Sourdough yoghurt bread

Category: Sourdough bread
Sourdough yoghurt bread

Ingredients

OPARA:
* Starter raisin 70 g
* Wheat flour. 70 g
* Water 70 ml.
DOUGH:
* Opara all
* Flour 500 BC
* Yogurt 250 ml.
* Water 50 ml.
* Sugar 3 tbsp. l.
* Salt 1 tsp
* Egg white 1 PC.
* White malt 2 tbsp. l.
* Rust oil 25 ml.
INTERLAYER:
* Rust oil
* Sugar 4 tsp
* Coconut flakes 3 tbsp. l. (option)
LUBRICATION:
* Egg yolk 1 PC.
* Water 1 tsp

Cooking method

  • In the evening, start a dough (remove the jar with a starter 2-3 hours before kneading the dough to warm up and invigorate it)
  • Early in the morning, knead the dough from the ingredients. I knead in a bread maker.
  • Swirl the egg white with a fork.
  • Introduce flour in parts. Due to the different humidity, it may be required less or more. Also, the amount of flour depends on the amount of protein and the density of the yogurt.
  • The dough should be slightly sticky.
  • Place in a warm place to lift (double magnification) Then we start molding.
  • I molded it like this - I divided the bun into two parts, each of which I stretched with my hands into a rectangular layer (neatly), 7-8 mm thick.
  • Lubricated with vegetable oil and sprinkled with sugar sand (without fanaticism))))) I rolled up the roll, cut it lengthwise in half (not completely cutting to the end just a little bit and intertwined, between themselves, these two bundles, cut upwards. (can be tucked)
  • We send the workpieces to a warm place, for proofing (until doubled)
  • Before planting in the oven, grease the top with yolk. I did not lubricate with anything, only sprinkled on top with black caraway seeds and saffron (stigmas-stamens)))
  • We put the baking sheet in an oven preheated to 180 * C. The baking process takes 35 minutes (again, it depends on the nature of the oven).
  • The bread turned out to be light, airy.
  • Sourdough yoghurt bread

Note

Sourdough yoghurt bread

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