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Baker Süpke’s Yoghurt Bread

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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.

Baker Süpke’s Yoghurt Bread

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.

Written by theinversecook

7 September 2008 at 18:26

One Response

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  1. […] Bäcker Süpkes Joghurtbrot Filed under: Bread, Brot, Cool site, Recipe, food, pain, pane, people — theinversecook @ 7:35 pm –click here for English version– […]


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