Lavender Yogurt Loaf

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Lavender Yogurt Loaf

by Julie Yee

Sink your teeth into this delicate and moist Lavender Yogurt Loaf that is a perfect addition to your morning coffee.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 155 mins Cook : 40 mins Ready in : 195 mins Serves : 2 loaves


INGREDIENTS:

  • 50 gm Natural Yeast Starter (Poolish)
  • 50 gm Bread Flour (Poolish)
  • 25 gm Cold Water (Poolish)
  • 300 gm Bread Flour
  • 75 gm Plain Flour
  • 1 teasp Salt
  • 30 gm Honey
  • 100 gm Cold Water
  • 40 gm Egg White
  • 1 1/2 teasp Yeast
  • 80 gm Plain Yogurt
  • 60 gm Butter
  • 1/2 tbsp Dried Lavender

DIRECTIONS:

  1. Mix the dry ingredients together.
  2. Add in the wet ingredients. Knead by hands till a dough is formed. Rest for 20mins.
  3. Mix at moderate speed for 5 to 6mins & get the right dough hydration.
  4. Bulk Fermentation for about 1.5hrs – 2hrs.
  5. Fold 1 time in between to strengthen the dough gluten.
  6. Scale into 2 loaf and shape into a batard.
  7. Final Fermentation for till double in size.
  8. Score and Bake at low shelf with steam @ 230°C for 40mins.

     

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