Yogurt Bread

Cook
Total
Active

Translated from “Backen in Perfektion mit Hefe” by Lutz Geißler, also published in German here.

Ingredients

  • 565g wheat flour (wheat 550, “bread flour” should work)

  • 140g cold water

  • 12g kosher salt

  • 0.5g fresh yeast or 0.2g active dry yeast

  • 280g of yogurt 3.5%