No Knead Bread Made With Extra Sour Yogurt Recipe by minh!
Cooking Instructions 2 days 1 Combine the yogurt, flours, salt, sugar, butter (or extra virgin olive oil), and herbs in a bowl. Mix until you have a soft, sticky dough. If it’s too sticky, add more bread flour (or any flour you have). If it’s too dry, add more yogurt. 2 Cover and refrigerate the dough overnight. The next day, the dough should be soft, smooth, less sticky, and nearly doubled in size. When you pull the dough from the bowl, you’ll see stretchy strands. Stretch and fold the dough a few times, then shape it into a ball. Let it rise for 1 hour. Repeat this process 2 more times, then refrigerate overnight again. By morning, the dough will have expanded a lot. If you’re short on time, you can skip the second overnight rise and move to the next step. 3 Stretch and fold the dough a few more times, then shape it into a ball again. The dough should be airy and elastic. 4 Dust the dough with a little flour, then turn it out onto a floured surface. Divide into 4 equal pieces. 5 Dust with more flour to prevent sticking, then gently flatten each piece into a thin oval. Fold each piece into thirds, like a letter. 6 Gently stretch and roll each piece tightly. Use one finger to tuck in one end, then pinch the seam closed with two fingers. Repeat on the other end. Dust with more flour if needed and transfer to a baking sheet. 7 This is a fun step for kids—the dough is soft, smooth, and easy to shape. Use scissors to score the tops of the loaves. This step is called scoring. 8 Let the dough rest on the baking sheet for 30 minutes. Meanwhile, preheat the oven to 375°F (190°C). After 30 minutes, the dough will have risen more. Bake at 375°F (190°C) for 30 minutes. 9 Here’s the result after 30 minutes of baking. 10 11 When you slice the bread, it will look like this inside. This was my first batch, made with butter and no herbs. It’s delicious dipped in extra virgin olive oil, balsamic vinegar, and minced garlic, or served with a little salted butter. Homemade tomato sauce is also a great dip! 12 Another time, I used 3 1/3 cups (800 grams) of this yogurt with 8 cups (1 kilogram) bread flour, skipped the sugar, and added extra virgin olive oil during the final rise. The result was chewy, fragrant, slightly tangy, and super soft bread—my favorite! 13 14 15 16 17 1 Combine the yogurt, flours, salt, sugar, butter (or extra virgin olive oil), and herbs in a bowl. Mix until you have a soft, sticky dough. If it’s too sticky, add more bread flour (or any flour you have). If it’s too dry, add more yogurt. 1 Combine the yogurt, flours, salt, sugar, butter (or extra virgin olive oil), and herbs in a bowl. Mix until you have a soft, sticky dough. If it’s too sticky, add more bread flour (or any flour you have). If it’s too dry, add more yogurt. 2 Cover and refrigerate the dough overnight. The next day, the dough should be soft, smooth, less sticky, and nearly doubled in size. When you pull the dough from the bowl, you’ll see stretchy strands. Stretch and fold the dough a few times, then shape it into a ball. Let it rise for 1 hour. Repeat this process 2 more times, then refrigerate overnight again. By morning, the dough will have expanded a lot. If you’re short on time, you can skip the second overnight rise and move to the next step. 2 Cover and refrigerate the dough overnight. The next day, the dough should be soft, smooth, less sticky, and nearly doubled in size. When you pull the dough from the bowl, you’ll see stretchy strands. Stretch and fold the dough a few times, then shape it into a ball. Let it rise for 1 hour. Repeat this process 2 more times, then refrigerate overnight again. By morning, the dough will have expanded a lot. If you’re short on time, you can skip the second overnight rise and move to the next step. 3 Stretch and fold the dough a few more times, then shape it into a ball again. The dough should be airy and elastic. 3 Stretch and fold the dough a few more times, then shape it into a ball again. The dough should be airy and elastic. 4 Dust the dough with a little flour, then turn it out onto a floured surface. Divide into 4 equal pieces. 4 Dust the dough with a little flour, then turn it out onto a floured surface. Divide into 4 equal pieces. 5 Dust with more flour to prevent sticking, then gently flatten each piece into a thin oval. Fold each piece into thirds, like a letter. 5 Dust with more flour to prevent sticking, then gently flatten each piece into a thin oval. Fold each piece into thirds, like a letter. 6 Gently stretch and roll each piece tightly. Use one finger to tuck in one end, then pinch the seam closed with two fingers. Repeat on the other end. Dust with more flour if needed and transfer to a baking sheet. 6 Gently stretch and roll each piece tightly. Use one finger to tuck in one end, then pinch the seam closed with two fingers. Repeat on the other end. Dust with more flour if needed and transfer to a baking sheet. 7 This is a fun step for kids—the dough is soft, smooth, and easy to shape. Use scissors to score the tops of the loaves. This step is called scoring. 7 This is a fun step for kids—the dough is soft, smooth, and easy to shape. Use scissors to score the tops of the loaves. This step is called scoring. 8 Let the dough rest on the baking sheet for 30 minutes. Meanwhile, preheat the oven to 375°F (190°C). After 30 minutes, the dough will have risen more. Bake at 375°F (190°C) for 30 minutes. 8 Let the dough rest on the baking sheet for 30 minutes. Meanwhile, preheat the oven to 375°F (190°C). After 30 minutes, the dough will have risen more. Bake at 375°F (190°C) for 30 minutes. 9 Here’s the result after 30 minutes of baking. 9 Here’s the result after 30 minutes of baking. 10 10 11 When you slice the bread, it will look like this inside. This was my first batch, made with butter and no herbs. It’s delicious dipped in extra virgin olive oil, balsamic vinegar, and minced garlic, or served with a little salted butter. Homemade tomato sauce is also a great dip! 11 When you slice the bread, it will look like this inside. This was my first batch, made with butter and no herbs. It’s delicious dipped in extra virgin olive oil, balsamic vinegar, and minced garlic, or served with a little salted butter. Homemade tomato sauce is also a great dip! 12 Another time, I used 3 1/3 cups (800 grams) of this yogurt with 8 cups (1 kilogram) bread flour, skipped the sugar, and added extra virgin olive oil during the final rise. The result was chewy, fragrant, slightly tangy, and super soft bread—my favorite! 12 Another time, I used 3 1/3 cups (800 grams) of this yogurt with 8 cups (1 kilogram) bread flour, skipped the sugar, and added extra virgin olive oil during the final rise. The result was chewy, fragrant, slightly tangy, and super soft bread—my favorite! 13 13 14 14 15 15 16 16 17 17 More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Vietnamese Macaroni Beef Stir Fry (Nui Xào Bò) Vietnamese Grilled Banana Sticky Rice (Bánh Chuối Nếp Nướng) Spicy Turkey Burger Vietnamese Pork Bánh Mì (Bánh Mì Thịt Nướng) Brown Sugar Cookies Vietnamese Macaroni Beef Stir Fry (Nui Xào Bò) Vietnamese Grilled Banana Sticky Rice (Bánh Chuối Nếp Nướng) Spicy Turkey Burger Vietnamese Pork Bánh Mì (Bánh Mì Thịt Nướng) Brown Sugar Cookies Vietnamese Lychee Panna Cotta (Khúc Bạch Vải) Small Buttermilk Balls air fry Vietnamese Crepe (Bánh Xèo) Vietnamese Grilled Banana Sticky Rice (Bánh Chuối Nếp Nướng) Melt-in-the-mouth mango dessert Punjabi Thali (Chole Bhature) Mango Boba Tea Akshay Tritya Special Thali (Rajasthan Jodhpur Special) Pitaya chia pudding Bobba Tea / Bubble Milk Tea Vietnamese Lychee Panna Cotta (Khúc Bạch Vải) Small Buttermilk Balls air fry Vietnamese Crepe (Bánh Xèo) Vietnamese Grilled Banana Sticky Rice (Bánh Chuối Nếp Nướng) Melt-in-the-mouth mango dessert Punjabi Thali (Chole Bhature) Mango Boba Tea Akshay Tritya Special Thali (Rajasthan Jodhpur Special) Pitaya chia pudding Bobba Tea / Bubble Milk Tea