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    Yogurt Bread with Rustic Cut

    Yogurt Bread with Rustic Cut

    Two golden loaves, fresh from the oven
    Two golden loaves, fresh from the oven! Crispy, flaky crust that shatters just right. So light and tender inside - this bread is an unforgettable experience. The yogurt creates incredible tenderness, making it soft as feathers! The texture is just perfect!

    Perfect Yogurt Bread Recipe

    Watch the complete process of making this tender yogurt bread

    You can follow along with the video above to see the rustic scoring technique and watch how beautifully the crust develops. If you reached this point, you're a legend!

    Ingredients

    • 160 ml Water(⅔ cup)
    • 60 g Plain yogurt(¼ cup, any yogurt will do)
    • 3 g Fresh yeast(¾ tsp, or 2g dry yeast (½ tsp))
    • 320 g Bread flour(2½ cups)
    • 6 g Salt(1 tsp)

    Step-by-Step Instructions

    1. 1
      Mix the dough: In a bowl, combine water (160ml), plain yogurt (60g - any yogurt will do), and fresh yeast (3g) or dry yeast (2g). Mix well. Add bread flour (320g) and salt (6g). Mix until there's no more dry flour - just mix, no need to knead. Cover and let rest for 30 minutes. A timer will remind you of the next step.
      Timer Available:First Rest (30:00)
    2. 2
      First stretch and fold: With a wet hand, stretch the 4 sides of the dough and fold to the center. Lift the dough and slap it back - I call this technique "lift and slap". Cover and let rest for 30 minutes.
      Timer Available:Second Rest (30:00)
    3. 3
      Second stretch and fold: Repeat the steps from before - stretch and fold the 4 sides. The dough now is much more elastic! Lift and slap. Now the dough is ready for the final rise. Let rise until it doubles in size - it usually takes about 2 hours.
      Timer Available:Main Rise (2:00:00)
    4. 4
      Divide and shape: Sprinkle flour on work surface. Fold the dough so it's easier to cut - bubbles are always a good sign! Divide in half. Brush off any extra flour. Flatten very gently. Fold the edges inward all around. Roll it into a very tight ball. Rub against work surface to seal it. Repeat for the second loaf. Let them rest for 10 minutes uncovered.
      Timer Available:Ball Rest (10:00)
    5. 5
      Final shaping: Fold each ball like this to tighten the surface. Pinch to seal. Seal well. Move to baking tray. Repeat for the second loaf.
    6. 6
      Final rise: Cover with a towel and let rise for 30 minutes.
      Timer Available:Final Rise (30:00)
    7. 7
      Prepare for baking: Lightly sprinkle flour over the bread. Smooth the flour with your hand - they're so nice to the touch! Score the bread with a sharp blade or knife. Today I'll try a more rustic cut! Sprinkle a little water around the bread - just a few drops to make steam.
    8. 8
      Bake: Cover with another tray of the same size and bake at 430°F (220°C) for 20 minutes. Remove the top tray and bake for 10 more minutes until beautifully golden.
      430°F (220°C)
      Timer Available:Baking Time (30:00)
    9. 9
      Cool and serve: They look great! They sing as small cracks form on the surface - the best sound in the world! Hollow taps mean it's perfectly baked. Music to my ears! So flaky! Now let's see inside - what do you think? Soft as feathers! The texture is just perfect! There's only one thing missing - the butter! YUM!
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    Watch the Video Tutorial

    See every step in action! Follow along with the complete video guide for perfect results.

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