It is always good to also have a little effort recipe available that does not require a lot of time and work. This way, you can still enjoy fresh and selfmade bread even if your schedule is full.
There is not much preparation time required and you can enjoy your white loaf on the same day already.
Things to know before you start
Time Schedule
| Steps | Work time | Waiting time |
| Mix | ~20 minutes | 10 minutes |
| Bulk Fermentation | – | 1 hour |
| Shape | ~10 minutes | – |
| Proof | – | 2 hours |
| Coat | ~5 minutes | |
| Bake | ~5 minutes | 35-40 minutes |
| Cool | – | 30 minutes |
In under 5 hours you will be able to take your first bites of this lovely white loaf and the actual working time is only 40 minutes.
Total ingredients
| Weight | Ingredient |
| 500 g | All-purpose flour |
| 100 g | Yoghurt – 3,5% fat |
| 10 g | Salt |
| 10 g | Sugar |
| 5 g | Yeast – Fresh |
| 15 g | Sunflower oil |
| 200 g | Water |
The dough will weigh about 840 g in total.
You can easily double the amount of ingredients in order to bake 2 loaves simultaneously or one after the other. In the images you will see that we made one oval and one round white loaf.
Difficulty
Similar to our simple white bread for beginners recipe, this one is also very simple and pretty straight forward.
Baking tools
Nothing special is needed besides an oval banneton proofing basket to get a good result and nice shape, which you can find in our should have baking tools section.
Steps
1. Mix
| Weight | Ingredient |
| 10 g | Salt |
| 10 g | Sugar |
| 5 g | Yeast – Fresh |
| 200 g | Water – 20°C (68°F) |
- Mix salt, sugar and crumbled yeast with water in a separate bowl to dissolve
| Weight | Ingredient |
| 500 g | All-purpose flour |
| 100 g | Yoghurt – 3,5% fat |
| 15 g | Sunflower oil |
| – | Dissolved salt, sugar, yeast and water mixture |
- Mix all of the mentioned ingredients together in a stand mixer for 5 minutes on speed level one and 6 minutes on speed level two
- The dough should be firm, smooth and don’t stick to the bowl at all
2. Bulk Fermentation
- Put a clean towel on top of the bowl and let it rest for 1 hour at 20-22°C (68-71,6°F)
3. Shape
- Get the dough in shape by rounding it first and afterwards long moulding
4. Proof
- Dust your oval proofing basket with a bit of potato starch (all-purpose flour is also fine)
- Put your previously shaped dough seam-side-up in the dusted oval proofing basket
- Cover it with a towel
- Let it proof for 2 hours at 20-22°C (68-71,6°F)
5. COAT
- Gently take your loaf out of the proofing basket by flipping it upside down on a pizza plate covered with parchment paper
- Coat it with water on top and all sides
6. Bake
- Preheat oven to 250°C (482°F) for ~45 minutes with the upper and lower heat function
- Put the loaf in the oven, create steam, immediately lower the temperature to 200°C (392°F) and bake for 35-40 minutes
7. Cool
- After baking take your loaf out immediately and let it cool down for at least 1 hour on some kind of grid
Conclusion
Crust
The crust is soft with a little crunchiness and a nice, light taste.
Crumb
Lovely soft and fluffy! The pores are not too fine but evenly distributed in this white loaf.
Taste
As you may have guessed already: This white bread will not develop the full flavour you can expect from a typical sourdough bread. Allthough it is kept simple, it is still delicious.
It is perfectly fine to go for a simple recipe. The most important part is that you make it by yourself.
Goes good with
As already outlined, the flavour of this bread is not too strong and characteristic. This allows you to combine it in many different ways and styles. Whether you like it for breakfast, as a side for a good salad or as a sandwich – it all fits well!
Credits
This recipe was inspired by Weißer Laib.
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