3-Minute Yogurt Bread Without Kneading and Shaping

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Instructions:

1. Mix the Dough:

  • Combine Dry Ingredients:
    • In a large mixing bowl, combine 600g of wheat flour, 14g of dry yeast (or 2g for overnight fermentation), and 12g of salt.
  • Add Wet Ingredients:
    • Add 400ml of lukewarm water and 100g of natural yogurt to the dry ingredients. Mix until a sticky dough forms. The dough should be well combined but not overmixed.
  • Overnight Fermentation (Optional):
    • If using the overnight method, cover the dough with a clean cloth or plastic wrap and let it rise in a cool place for 10-12 hours.

2. Prepare the Dough:

  • Release Air:
    • After the initial rise, whether immediate or overnight, punch down the dough to release any trapped air.
  • Stretch and Fold:
    • Transfer the dough to a lightly floured surface and gently stretch and fold it several times to build strength. This step is especially important if you used a food processor to mix the dough.

3. Shape the Dough:

  • Shape and Transfer:
    • Shape the dough into a loaf and place it into a greased 25 cm (10 inches) baking pan. Cover with a cloth and let it rise again for about 30-60 minutes, until visibly puffed up.

4. Bake the Bread:

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