This Yogurt Sourdough bread was proofed and then baked on the same day in the Romertopf Clay Baker. Crumb is dry.
Further reading: Health benefits of sourdough & How to make sourdough starter
Ingredients
90g Refreshed Sourdough starter (30%)Ingredients
83g Chilled water
120g Yogurt
285g Bread flour
15g Rye flour
3.5g Salt
Instructions
1. To the stand-mixer (Kitchenaid) bowl, add chilled water, yogurt and sourdough starter. Mix well.
3. Using the paddle attachment, briefly combine the dough until a shaggy mass forms. (30sec-1min)
5. Add salt.
6. On speed 2, using the dough hook, knead the dough for 4min. Chill the dough in fridge for 15min. The local weather is about 29°C-30°C, so chilling lowers the temperature of dough for further kneading later.
8. On speed 2, knead 4min, then speed 4, 30seconds. Dough would have become silky and reached windowpane.
13. Final shape the dough into any shape of your choice, using tension pull.
14. Dust a proofing basket with rice flour.
16. Final Proof the dough at RT (about 29°C-30°C) for 35min.
18. Preheat the oven with baking vessel to 240°C for 45min-1hr. (My oven can only reach maximum 220°C with Romertop Clay baker).
19. Tip the proofed dough onto parchment paper.
21. Take the Romertopf baker out from the oven.
22. Remove the lid and carefully lower the baking paper together with the dough, into the Romertopf.
23. Put the lid back and put the clay baker into the oven.
24. Bake for 15min at 210°C (the highest my oven can reach with the Romertopf).