Bäcker Süpkes’ Joghurt Brötchen (Yogurt Bread)

A bread with many seeds is usually associated with a tight crumb in my mind. This bread is different. It features many seeds and grains (totally 6 kinds! Love it), yet has a soft, moist and open crumb. It’s a great choice for those who want a grainy but soft bread. Thanks Bäcker Süpke for the recipe!

Regarding the yogurt, I read on the internet that it acts like Vitamin C or absorbic acid, hastening fermentation and giving a boost to the dough. The milk in yogurt also extends shelf life. I’m going to find out more about it later.

For the recipe I followed it exactly, except kneading the dough using Dan Lepard’s method by hands. I don’t have a machine for mixing the dough, as I feel more “artisan” kneading by hands. I translated the recipe by Google and asking in Bäcker Süpke ’s blog  (the only German language I know is “brot” : P ), so let me know if anything with my interpretation of the recipe. : )

P.S. Not sure if it’s the yogurt or my baking temperature, the crust is harder this time. I will bake the bread in a batard or bigger ciabatta shape, and skip the bread crumb for a smaller crust to crumb ratio for my taste next time!

Bäcker Süpkes’ Joghurt Brötchen (Yogurt Bread)

Make 30 small rolls

Soaker:

*70 g cracked rye
* 145 g cracked spelt
* 36 g salt
* 215 ml very hot water

Pore water into the the salt and seeds. Mix, cover and wait for at least 4 hrs.

Sponge:
* 280 g wheat flour 550 (I used King Arthur All Purpose)
* 1 g fresh yeast (I used a pinch of instant yeast)
* 280 ml of cold water

Mix the ingredients. Cover and ferment at room temp. for 2 hrs. Put in fridge for at least 16 hrs.

Dough:
* 890 g flour 550 (I used King Arthur All Purpose)
* 70 g rye flour 997 (I used Dove Whole Grain Rye)
* 75 g sunflower seeds
* 140 g pumpkin seeds
* 75 g sesame seeds
* 75 g flaxseed
* 55 g fresh yeast
* 220 g yoghurt
* 400 ml water

Slightly toast the seeds (can use other kinds of seeds).

(Dan Lepard’s kneading method) Mix all the ingredients, cover and wait for 10 mins. On a slightly oiled surface, knead for 10 secs. Cover and wait for 10 mins. Knead for 10 secs again. Repeat the fermentation and kneading process for 2 more times. Then ferment for around 30 mins until the dough is about double in size.

Cut the dough into squares (about 95g each). Moist the surface with water and roll onto some bread crumbs.

Final fermenation for about 40 mins until almost double in size.

My baking temperature is 220c with steam for 30 mins.

Ciabatta with Kamut

Compared with Kamut Levain and Kamut Bread, I like this one the most.

It is in fact Jeffrey Hamelman’s Poolish Ciabatta, but I replaced 30% total flour by kamut (adding to final dough, all poolish was regular flour). I also increased the hydration from 73% to 83%, as water absorption of kamut is higher.

However, apparently 83% hydration was too high and the dough was very slack. Hence instead of folding the dough 2 times (1 time every hour according to original recipe) in the 3-hr bulk fermentation, I folded the dough 4 times in total (1 time every half hour).

Luckily though the dough was wet and kamut’s gluten is low, the crumb is satisfying. It is less chewy than a regular ciabatta, but is pleasantly moist. One thing is the crust is not crispy after cooled down, and I will try to bake the dough longer next time (20mins at 460F this time for 420g dough).

About the taste, it is wonderful. This ciabatta has a stronger wheat flavor than regular ones, at the same time with a mild but unique kamut flavor. I love it! Have had a fun time playing with Kamut flour this time.

Recipe based on: “Bread” by Jeffrey Hamelman

100% Spelt Bread

I love the whole spelt berries in this bread. They have a very sweet smell after soaking in warm water overnight and also taste sweet in the bread. The bread smells very sweet when baking too. Overall, the bread has a natural sweet and mild nutty taste. As always, I love this natural wheat flavor.

The only thing is the bread is weak in gluten. I did kneaded the dough only until “smooth & elastic” (no window pane required) as described in the recipe, to avoid destroying the weak gluten structure. However, as I formed the dough free standing, it spread during baking which I didn’t think about, so the resulted bread is “short”. I will try to bake it in a loaf tin next time. As the gluten is weaker, the crumb is a bit crumbly too. Anyways, the taste is great.

P.S. If you are in Hong Kong and would like to buy spelt flour & berries, they are available in Great grocery store in Admiralty.

Recipe: “Crust” by Richard Bertinet