Yogurt bread

Ingredients for 4 servings:

• 200 g spelt flour type 1050
• 150 g wholemeal spelt flour
• 150 g rye flour type 1150
• 170 g natural yogurt
• 1 g fresh yeast
• 60 g sourdough (Lievito Madre)
• 11 g salt
• 30 g stale bread, crumbled, toasted
• 3 g bread spice mix
• 14 g honey
• 2 tbsp balsamic vinegar, lighter
• 290 g water

Instructions

Working time approx. 20 minutes; Rest time approx. 13 hours; Cooking/baking time approx. 50 minutes; Total time approx. 14 hours 10 minutes

with overnight fermentation

Knead all ingredients together well. Gradually add the water while kneading; a little less may be enough. Transfer the dough to a large bowl, cover, fold about 4 times in the bowl in the first 2 hours, and let it rise overnight or for about 12 hours at room temperature of about 20°C to 21°C. I fold it by reaching into the bowl with my moistened hand, pulling up a handful of dough, and folding it towards the center. I do this until the entire dough has been folded towards the center once. The next morning, carefully place the dough on a work surface, fold it, and quickly shape it. Place the dough in the proving basket for about 50 minutes. Preheat the oven to 250°C (top and bottom heat) using a cast iron pan. Turn the dough out into the hot pan and bake with the lid on for about 40 minutes and then uncovered for 5-10 minutes. After 10 minutes, reduce the oven temperature to 200°C. The core temperature of the bread should be 96°C.