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My simple Greek yoghurt bread recipe! Makes 1 mini loaf 🍓 3 heaped tbsp (60g) self raising flour (or plain flour 1/2 tsp baking powder) 🍓 2 tbsp (50g) Greek or soya yoghurt 🍓big pinch salt 1️⃣ Mix everything in a bowl to make a thick dough. 2️⃣ Use your hands to squeeze the dough into a ball, it should be soft and smooth, not sticky. Add more flour if needed. 3️⃣ Flatten it out into a rectangle shape and score the top. 4️⃣ Air fry on 180C for 12-15 mins or oven bake on 180C for 25 mins. Glute
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Replying to @gregferguson405 Sourdough Bulk Fermentation Should you let your dough sit on the counter after final shaping before cold proofing? Sometimes! If your dough is already fully fermented, leaving it on the counter for a couple hours will most likely cause it to over ferment. Fermentation doesn’t stop just because you shaped your dough. But if your dough feels under fermented, extra time on the counter can help. If you want to try this, I’d recommend ending bulk fermentation early 💛 #so
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