If you tried and liked my Buttermilk Bread than you will like this one as well. A plain wheat bread, refined with yogurt for extra flavor and freshness.
- 565 g of plain wheat flour
- 140 g of water
- 280 g of whole milk yogurt
- 12 g of salt (that’s about 1 tbsp of salt)
- 0.5 g of fresh yeast (a hazelnut-sized ball of fresh yeast)
- cast iron pot or pottery dish with lid
Prepare the dough: Put the flour and yogurt in a large mixing bowl. From the water set aside a dram (about 3 – 4 tbsps). Dissolve the yeast in it. Add salt to the rest of the water, dissolve the salt in it and add to the ingredients in the mixing bowl. Finally, add the dissolved yeast to the mixture. Using your hand knead the dough until it is smooth and slightly sticky. Cover the dough airtight with a lid or aluminum foil. The surface of the dough shouldn’t get dry. Set the dough aside to rest and mature for 24 hours at room temperature (at least 20°C / 68°F).
Stretch and fold the dough: During those 24 hours stretch and fold your dough every 8 hours (first time after 8 hours of resting and again after 16 hours of resting). To stretch and fold the dough first dip your hand in water. It will prevent the dough from sticking to your hand. Then push your hand deep under the dough, pull the dough to you and fold it over the rest of the dough. Repeat the process from all sides until the whole dough is folded and lies round and tight in the bowl. My little amateur video might give you a better idea of what I mean.
Form a loaf: Depending on what kind of a pot you are using form a round or oblong loaf and sprinkle it generously with flour. Place the dough in a basket lined with a clean kitchen towel and dusted with flour. Cover the basket with a clean cloth and set aside for 1 hour.
Preheat the oven, with the pot in it, to 250°C / 482°F.
Take the hot pot out of the oven, let the dough fall out of the basket directly into the pot, cover the pot with the lid and put it back in the oven. Reduce the heat to 230°C / 446°F and bake for 45 minutes.