3-Minute Yogurt Bread Without Kneading and Shaping (Page 4 ) | August 30, 2024
Annonce:
Instructions:
1. Mix the Dough:
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- Combine Dry Ingredients:
- In a large mixing bowl, combine 600g of wheat flour, 14g of dry yeast (or 2g for overnight fermentation), and 12g of salt.
- Add Wet Ingredients:
- Add 400ml of lukewarm water and 100g of natural yogurt to the dry ingredients. Mix until a sticky dough forms. The dough should be well combined but not overmixed.
- Overnight Fermentation (Optional):
- If using the overnight method, cover the dough with a clean cloth or plastic wrap and let it rise in a cool place for 10-12 hours.
2. Prepare the Dough:
- Release Air:
- After the initial rise, whether immediate or overnight, punch down the dough to release any trapped air.
- Stretch and Fold:
- Transfer the dough to a lightly floured surface and gently stretch and fold it several times to build strength. This step is especially important if you used a food processor to mix the dough.
3. Shape the Dough:
- Shape and Transfer:
- Shape the dough into a loaf and place it into a greased 25 cm (10 inches) baking pan. Cover with a cloth and let it rise again for about 30-60 minutes, until visibly puffed up.
4. Bake the Bread:
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