11 March 2018

Yogurt Bread (Laurel's Kitchen Bread Book, modified)

Sponge:
450g bread flour
11g salt
60g brown sugar
150g yogurt
80g water\
4g instant yeast

9:50am-2pm, 65*F air temp

Dough:
450g flour (88g white wheat, remainder all purpose)
60g safflower oil
1 1/8 c water
6g salt

2:15pm-3pm, air temp 65*F, dough temp 77*F.


2nd rise: 3pm-3:30pm.