Yogurt loaf using natural yeast discards
300g Japanese Kobe Bread Flour
150g natural yeast discards (I used day 4 yeast discards)
50g milk (do not pour all in, reserve half)
1 egg (60g)
30g unsalted butter (soften)
1. Place all ingredients except butter into a stand mixer fixed with a dough hook.
2. Start kneading into a dough. If the dough is too dry, slowly add the reserved milk until a soft dough is formed. Knead until dough is smooth and pliable then add the butter. Continue kneading until dough pass the window pane test.
3. Remove and place on lightly floured work top and shape it into a boule. Transfer it on to a baking sheet and allow dough to rise to double it’s original size. Make a few cuts on the top about 1/2 inch deep. Spray with some water on the surface.
4. Spray some water into the oven to create some steam then place the dough in. Bake for 40-45 minutes at 200C until golden brown. Cover with foil if the bread browns too fast. Remove from oven, leave it to cool for a