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Jogurt Bread Canton Style

Bread side view
Bread side view

So, now my bread recipe calculator is done and I am doing the most fun – beta testing it hehe. That means I will make a lot of breads following the indications of my calculator and hope that the breads will be ok. What a tasty work, right?
So I started off with my frist bread recipe, a yogurt bread with mixed flours for great taste and some bruised grains inside. I call it the canton yogurt style bread. Hope you like the recipe and you will be successful baking it.
When I made it, the dough was a bit wet, that might be connected with the rye flour that I am getting here. So it was a bit difficult to work with the dough. I will reduce the liquids a bit for next time when I make this bread. But I will make it for sure because the crumb and the taste is just like the bread that I remember from my youth. A full success. Here is the recipe for you guys, enjoy it. I also will try to submit this bread to the panissimo action for the summer, just so that you guys know that even in sommer some people are still baking and because I recently discovered you guys and I think I should support your awesome idea So, Barbara  and Sandra, this one is for you.

Mixed yogurt bread crumb top view
Mixed yogurt bread crumb top view
Sourdough
  • RyeFlour 196 g
  • Water 196 g
  • Rye Flour starter 19.6 g
Mix everything together to smooth dough without any clumps inside and let it rest in a covered bowl at 24-28°C for 14 – 20 hours. After your sourdough is ready, don't forget to take some starter away and keep it in the fridge for your next bread.           

Scald
  • Wheat grains 70 g
  • Water 70 g
  • Salt 15.1 g
Put the bruised grains in that bowl and    pour boiling water over everything and    let the scald rest for 3 hours at room temperature. You can then also proceed to let the scald rest in the fridge over night after this, but before adding it to the rye bread recipe let the dough settle to room temperature, first.   

Main dough           
  • Rye Sourdough flour 413 g
  • Scald 140 g
  • Rye Flour 295 g
  • Wheat Flour 264 g
  • Fat yogurt 516 g
  • Dried yeast 2.9 g
  • 1 Tbsp. honey
(Ideal Dough resting temperature 28 - 29°C)

Pop all the other ingredients in your dough kneading machine (or on the table if you knead with your hand) and knead everything for a good six minutes. Then cover the dough and let it rest for 30 minutes. Now knead the dough twice. Then we are going to form the breads in shape (if you don’t know how, please refer to the folding techniques in my bread basics section). Then dust the breads well with flour so they won’t stick and put the breads in a fermentation basket if you have one (I am fermenting my bread nested in my permanent baking paper so they won’t stick and I can just pop them in the oven later on). If you don’t have that, just pop them in a bowl well covered with flour to make a round kind of a bread.
Cover everything up and put it aside for another 60 minutes (use the finger probing method to check if the dough is ready and fermented). Once the breads have been fermented, I drop them upside down from their bread baskets on my permanent Teflon baking foil on which I already sprinkled a bed of flour, if I was fermenting the breads in a bowl or a fermentation basket. Also sprinkle a layer of flour on top of the bread before putting in the oven (and you can cut some decoration patterns in the surface if you like)

Attention: The dough of this bread is VERY liquid; you might not be able to form it, depending on the flour you are using. You might want to consider to bake this bread in a form, reduce the liquid a little bit or eventually to add a roux. But beware when modifying the liquid content; the crumb might be not the same after the modification.

The oven should be pre heated on 250°C. Now pour a cup of hot water in the oven (if you do not have this inbuilt steaming program in your oven at home), pop the bread in the oven and also place a cup of water on the floor of the oven to give some additional steam later on. Quickly close the door so the hot steam will be caught within the oven. Having all that steam in the oven is, like mentioned many times before, extremely important for a scrumptious crust and a great consistency of the bread.

Bake the breads for 10 - 15 minutes like this until it reached the right brown color that you are looking for in a bread crust, then open up the door, let the steam out, lower the heat on 190°C and continue to bake the bread for another 40 - 45 minutes. After baking, knock on the bottom of the bread to listen if it sounds hallow, if so, then your bread should be ready, if not, bake it for another 5 – 10 minutes. Now switch of the oven, open the door, let the oven with the bread inside cool down for five minutes. Then take it out and cover it up and put it to rest and slowly cool in a warm place before cutting a first piece of

in Deutsch / In German

Nachdem ich endlich meinen Brot Rezept Kalkulator fertig gestellt habe und in der Beta Test Phase bin, will ich hier erst mal meinen ersten Versuch vorstellen.
Hier also mein erstes Brot: „Jogurt Brot Kanton Style“ mit dem Brot Kalkulator berechnet und mit liebe gebastelt.
Ich wollte ein Feuchtes Jogurt Mischbrot mit einem Brühstück mit Weizenschrot. Hier das Rezept und die Bilder. Wie Ihr seht nimmt mein neues Roggenmehl Feuchtigkeit nicht sehr gut auf und ich hatte einen sehr feuchten Teig den ich (mangels Teigkarte) sehr schwer bearbeiten konnte und der auch etwas auseinander gelaufen ist, gibt dem Brot aber auch ein interessantes Aussehen . Viel Spaß beim Lesen (und beim nachbacken?).

Sauerteig:
  • Roggenmehl 196 g
  • Wasser 196 g
  • Roggensauer Starter 19.6 g
Alles vermischen und zu einem glatten Teig verarbeiten. Bei 24-28°C für 14 – 20 Stunden ziehen lassen. Wie immer nicht vergessen etwas Starter für das nächste Brot abzunehmen.

Brühstück:
  • Weizenschrot 70 g
  • Wasser 70 g
  • Salz 15.1 g
Schrot und Salz mit heißem Wasser Übergießen und das ganze 3 Stunden bei Raumtemperatur ziehen lassen, dann anschließend in den Kühlschrank Übermacht ziehen lassen. Aus dem Kühlschrank nehmen und langsam auf Zimmer Temperatur aufwärmen lassen.
       
Teig
  • Sauerteig 413 g
  • Brühstück 140 g
  • Roggenmehl 295 g
  • Weizenmehl 264 g
  • Unbehandelter Jogurt 516 g
  • Trockenhefe 2.9 g
  • 1 EL Honig
(Ideale Teigruhe bei 28 - 29°C)
           
Phase 1: 30 Minuten ziehen lassen
Phase 2: Brot formen (ich habe 2 Brote daraus gemacht) und in einer eingemehlte Form legen (ich lege es in meine Dauerbackfolie und falte diese wie bei einem Baguette auf). Das ganze 60 Minuten ziehen lassen

Achtung: Der Teig des Brotes ist, abhängig vom Mehl dass Ihr zu Hause habt, eventuell sehr flüssig und von daher nicht einfach frei formbar. Es ist von daher eventuell anzuraten das Brot in einer Form zu backen oder ein Mehlkochstück dazu zu machen um es einfacher formbar zu machen. Eventuell kann man auch die Flüssigkeit etwas reduzieren, aber dadurch kann sich eventuell die Krume nachteilig entwickeln.

Phase 3: Ofen auf 250 Grade aufheizen – Einschwaden - Brot einschießen, nach 10 – 15 Minuten Schwaden ablassen. Weitere 40 – 45 Minuten ausbacken. Klopfkontrolle ob Brot durchgebacken ist. Ofentüren offenlassen und Brot weiter 5 Minuten ausbacken lassen. Fertig
Das Brot hat schöne Poren und ein wunderbares Aroma das mich an ein Holzofenbrot aus meiner Jugend erinnert. Ich immer welches als Pausenbrot mit dabei und ich bin jetzt in den Geschmack so verliebt dass ich es gleich noch mal backen werde. Dieses Mal werde ich den TA für mich persönlich etwas runterfahren um meinen Mehl gerecht zu werden.
Viel Spaß beim nachbacken und Feedback ist immer willkommen.
Wenn die Anleitung zu ungenau ist, einfach oben nachschauen, die Englische Anleitung ist etwas detaillierter gehalten.
Yogurt bread crumb front view
Yogurt bread crumb front view
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Like always, I will try to post this self made bread to the yeast spotting webpage like every time I am baking one as I thing this awesome blog event always deserves my support

4 comments:

  1. hi dear and THANK YOU for this beautiful bread. I am all for wet dough so I really like your formula, and with whole those healthy whole grains there is no wonder this reminds you of hearty German breads (I love German bread!). the yogurt must have given an extra soft crumb, would really like to have a slice for breakfast :)

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  2. Thank you for your comment. Yes I am very happy with the bread indeed, very, very Germany style. I wish I would have buttermilk here; I want to make a buttermilk bread next time. I heard some trick to make buttermilk out of milk. I just need to find non treated milk here I guess. Anyhow, looking forward to see all the other breads on your page…

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  3. Nice bread! Do the Chinese eat rye at all? The only Asian breads I had, so far, were all very white and sweetish - except in Vietnam, where the bread baking was influenced by the French and not the English.

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    Replies
    1. Bread is not really something important in Asia - yet. This was the main reason why I really started with my bread baking activities. Would I have stayed home, I would never even have considered starting baking bread. Though, seeing how all those traditional artisan bakers disappear in Germany and are being replaced with those automated bread machines in Aldi and Lidl… - Never say never, right?
      You can see that that is slowly changing in Singapore and Hong Kong and some of the big cities in China, where you can see more and more bakeries opening up and Subway is on the march to gain its market share on the fast food sector. But the breads that they sell are – though not all sweet - extremely soft and I know for a fact that a crunchy crust is not appreciated by the majority of the consumers here. All are yeast based, sourdough (or old dough is how they are calling it here) is seldom used. They are mainly focused on wheat breads and I have yet to discover any healthy bread with rye or spelt flour.
      Yes, Vietnamese, thanks to their heritage, have their Baguette as you can see on my title picture of those lovely ladies sitting on the street side and selling Baguettes. But let’s be honest, I can eat one Baguette in a week, maybe two of them max and then I need a good rye bread for a change.

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