Baker Süpke's Yoghurt Bread

In his blog, baker Süpke, a full-fletched German baker, published a recipe for yoghurt bread – and called upon amateur bakers to try it. It’s a bread made with 70% rye flour and 30% wheat flour, making for a strong rye flavor. The original recipe calls for 10kg of flour, so I broke it down to a more home-oven friendly 500g. Both, a yeasted and rye sourdougn starter are used, which is a bit of a challenge. But it paid off – in my case a moist and aromatic loaf was the result. Lovely.

Sourdough

• 140g rye flour, Type 1150
• 115g water
• 50g mature rye sourdough, hydration: 100%

Let stand for 18 hours.

Yeasted starter

• 75g wheat flour, Type 1050
• 0,15g fresh
• 0.15g sea salt
• 75g water

Let dough rest for 2 hours, then put in the fridge overnight.

Dough

• Sourdough
• Yeasted starter
• 75g wheat flour, Type 1050
• 210g rye flour, Type 1150
• 7.5g fresh yeast
• 10g sea salt
• approx. 120g water
• 75g yoghurt

Bulk fermentation: 20 minutes
Final fermentation: : 45 minutes

“Bake in a very hot oven with steam and falling tempetature”, advises baker Süpke.
I baked at 250°C for 10 minutes and reduced heat to 200° over the next 50 minutes. I also brushed the loaf with starch wash.