How to Make No Knead Bread with Yoghurt Overnight | Bread Dough Recipe with Yeast скачать в хорошем качестве

How to Make No Knead Bread with Yoghurt Overnight | Bread Dough Recipe with Yeast

#bread #homemade #breadrecipe #homemadebread #nokneadbread This video shows an easy way how to make a delicious no knead bread which cold ferments overnight and includes a fair amount of yoghurt. 00:00 Introduction 00:32 Step 1 Dough 01:22 Step 2 Stretch and Fold 03:50 Step 3 Shape 06:46 Step 4 Bake Instructions: Ingredients for the dough: 500g bread flour / wheat flour type 550 210g strong bread flour 260g yogurt 3,5% fat 300ml water 20°C or 68°F 17g salt 5g fresh yeast or 1,67g instant yeast Step 1: Dough Put all ingredients in a large bowl. Mix by hand until well combined. Step 2: Stretch and Fold Perform three stretch and folds during the next 60 min according to the schedule below: After mixing, let the dough rest for 20 min at room temperature which was 22°C or 72°F. Perform the 1st stretch and fold after 20 min. Let the dough rest for 20 min at room temperature. Perform the 2nd stretch and fold after total resting time of 40 min. Let the dough rest for 20 min at room temperature. Perform the 3rd and last stretch and fold after total resting time of 60 min. Put the bowl in the fridge for about 24 hours at 5°C or 40°F. Step 3: Shape After proofing, take the bowl out of the fridge and let the dough warm up for one hour before start shaping. Shape the dough and put it in a proofing basket. Cover the dough and let it rest for about 2 hours at room temperature. Score the dough before baking und wet the dough surface. Step 4: Bake Preheat your oven in time for 45 min at 250°C or 480°F Put the dough carefully in the oven. Bake for 10 min at 250°C or 480°F with steam. Release the steam after 10 min and continue baking at 210°C or 410°F for about 40 min. Enjoy your bread after a total baking time of 50 min.