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Pistachio & Yogurt Bread

In the Pistachio & Yogurt Sourdough Bread, sourdough fermentation is layered with two more powerful ingredients: creamy, probiotic-rich yogurt and crunchy American Pistachios. A loaf that’s not only satisfying and flavorful but also packed with functional nutrition — ideal for breakfast, a snack, or any time you need steady, sustained energy with a bit of a crunch.

Featuring American Pistachios

Ingredients

	Sourdough
1000 g	Flour, rye
100 g	Sourdough starter
800 ml	Water
	Dough
1800 g	Sourdough
4000 g	Flour, bread
4000 g	Flour, high gluten
1000 g	Flour, rye
1500 g	Yogurt
250 g	Shortening
200 g	Yeast, compressed
180 g	Salt, sea
5000 ml	Water
1800 g	American Pistachios

Step 1
This formula will produce approximately 40 loaves with an approximate dough weight (before baking) of 448g. If desired, the dough weights for the various pieces of the loaf can be scaled smaller to make several miniature loaves. The first step in making this bread is to prepare the sour starter 15-24 hours prior to the day of preparation.
Step 2
To prepare the final dough, mix all ingredients, except the American Pistachios with a dough hook for two minutes on first speed. Switch your mixer to third speed and mix for six minutes until the dough is smooth. Add the American Pistachios and mix until incorporated. Target a finished dough temperature of 260°C. Allow the dough to ferment at room temperature for 25 minutes.
Step 3
Divide the dough into 448g portions. Lightly round the dough into balls and allow them to bench rest for 15 minutes. Keep the dough cover at all times to prevent it from drying out. Then, finish the dough pieces by shaping into an oblong loaf. Place the formed loaves (seam side down) into oblong proofing baskets thoroughly dusted with rye flour. Place loafs into the proof box until they reached a 3/4 proof volume.
Step 4
Lightly dust the back of several sheet pans with cornmeal. Turn each proofed loaf out of the form onto the back of the prepared sheet pans (seam facing upward). Do not score the loaves, the seam will naturally break open during baking. Use the sheet pan to place each loaf directly onto the oven hearth of a preheated oven at 250°C. Reduce oven temperature to 200°C and bake for 25-30 minutes WITHOUT steam, opening the damper the last 10 minutes of the baking process. Baking time and temperature will vary depending on your equipment.

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Appetizers, Dinner, Gluten-free, Seafood, Sides

Pistachio & Yogurt Bread

Ingredients

Sourdough

Dough

Step 1

Step 2

Step 3

Step 4

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