I just hope I can do it justice. This little project is a phoenix rising out of the tormenting flames of living there with all its misery. The ingredients list bacterial culture. Love her recipe narratives. Kathy, I just asked my husband (it is his mom that the aids make it for), and he said they never make it without the bread machine, and can’t recommend an oven temp, bake time, etc. And it’s YUM! *After* I sampled the bread, though, I started getting curious (okay, worried) about the safety of leaving a dough containing yogurt to sit at room temperature overnight. This weekend? As an added bonus, she is also low sodium. Actually inside it is pretty nice and moist. The Fresh Loaf is not responsible for community member content. If this is such a great idea, why have its results remained consistently poor? Ty Ann for asking! :(. (I only have my hands to use here ;-) And have you ever tried baking bread without pot or dutch oven? I realise that… I was replying to the person who commented about her sourdough. I would try mixing the dough in the evening, then shape it the next morning, then leave the shaped dough in the fridge (Letting it do the second proofing in the fridge), then bake it that evening. The texture while soft yet is quite chewy (which I really like). The publisher of this website will not be held liable for direct, indirect, incidental or consequential damages in connection with or arising from the use of information displayed on AnnsEntitledLife.com. They might as well paint the scoring on with caramel colour, and bake it in a pebbly pan to simulate the look of cornmeal. It’s easier to toast. Doing this makes the bread softer … Happy belated birthday! Genius! I don’t think it has to do with the steam, but just the moisture of the dough itself. I would have loved to see an image of your bread (in the inside) as in the ‘crumb’. I imagine a conventional yeasted loaf is made and the acids, obtained from the whey and vinegar, are then added. If you like it more sour, use a little less water and add more yogurt. I am also intrigued by the person who substituted lager. My hubby loves sourdough and I do bake-but keeping a sourdough mother is like keeping a pet (And I don’t need another pet). Okay :) But after the 2hr room temp rise may I know what is the maximum amount of time I can leave it in the fridge for? Brush or mist with water every 10 minutes to get a crisp crust. Trespassing is illegal and what did you do to my good, old friend Idy (instant dry yeast, hello!)? Great ‘sourdough’ tang!! Only clean your shower doors twice a year and have them sparkling clean all year long!? If you'd like, continue to knead the dough on medium-low speed, or with your hands, for a few more minutes until springy. Klista, Atkins has a carb counter app you may want to try: carb counter. Thanks for the quick reply! Oooh, I so want to try this! The bacteria in sour cream is not the same as in yogurt. Let me know if it works :). (adsbygoogle = window.adsbygoogle || []).push({}); In order to pull off this loaf, I recommend the following tools, Filed Under: Bread Tutorials Tagged With: bread with greek yogurt, bread with yogurt, fake sourdough, faux sourdough, greek yogurt bread, immitation sourdough, probiotic bread, yogurt braead, Your email address will not be published. […] Faux Sourdough Bread | via Ann’s Entitled Life […], Your email address will not be published. I made your bread and it was sooo tasty! I have a cookbook that suggests not using your sourdough culture for bread until it is at least 6 weeks old, possibly older… and using bicarbonate soda as a leavening/ evener of taste for the early sourdough, making cakes or pastries or the like. Wow, is this bread screaming to be made. • Bake according to your bread machine’s instructions (white bread is the bread choice). The crumb is soft but structured and the holes are uniform. The lack of sodium makes the bread flatter, so you may get a better looking bread with a pinch. Yes it's sour. Lia: I don’t know if most Greek yogurt has live active culture in it. Mandy, if you see this comment, you might want to scroll up and delete Norine’s scam comment. If your home is hot, I would recommended to go with the visual cue when the dough has doubled, or do this in the fridge but that may take longer than 18 hrs. Thank you, Jeff. Gardening. (usually liquids first, then dry ingredients, ending with yeast last). Luckily, I haven’t gotten an autumn flu yet!! WORSE (much worse) there is a total dick that runs a local bakery down the street who transplanted from New York and he does. Your email address will not be published. I appreciate you! I made it with whole wheat flour and the result was a great, rustic bread. ... cups bread flour. Please note: Posts may contain affiliate links or sponsored content. Add the salt and mix by hand until the salt is fully incorporated in your dough. Out of curiosity, what size of Dutch oven do you use? • 1/8 tsp Baking Soda Learn how your comment data is processed. Common sense gardening advice and ideas. It’s important to use a sharp and tangy yogurt for this recipe for the “sourdough” effect, but how do we control that? Also, do I cover it tightly with a lid on the bowl, or loosely with plastic wrap. When the acids are added to a French bread formula in the quantities and proportions found in the traditional product, the result is a bread with the resilient body, robust flavor, coarse structure, and crisp chewy crust of the native San Francisco product. For the record, I am not a good bread maker. My question is about the sodium. Good luck with the flu (It seems like you wrote this a long time ago so you better be over the flu by now or maybe see a doctor or something). Minik: Oval shape pot is perfectly ok, as long as if you don’t mind the bread coming out in an oval shape (but the dimension of your pot sounds large enough to avoid this problem) :). (I woke up at around the 8 hour mark and saw that the dough had doubled so I went ahead and baked in the wee hours of the morning.).