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    Yogurt Sandwich Bread That Stays Soft for Days

    Yogurt Sandwich Bread That Stays Soft for Days

    I love this yogurt sandwich bread because it stays soft for days while still baking up with a super thin, crispy crust. It has a clean ingredient list, no additives, and a texture that feels light and fluffy from the first slice to the last.

    Yogurt Sandwich Bread That Stays Soft for Days

    Ingredients

    • 160 ml water
    • 60 g plain yogurt(any yogurt)
    • 3 g fresh yeast(or 2 g dry yeast)
    • 320 g bread flour
    • 6 g salt

    Instructions

    1. 1
      In a bowl, combine 160 ml water, 60 g plain yogurt, and 3 g fresh yeast (or 2 g dry yeast) until dissolved.
    2. 2
      Add 320 g bread flour and 6 g salt. Mix until no dry flour remains. Do not knead.
    3. 3
      Cover and let the dough rest for 30 minutes.
      Timer Available:First Rest (30:00)
    4. 4
      With a wet hand, stretch all 4 sides to the center, then lift and slap the dough back into the bowl once or twice.
    5. 5
      Cover and rest for another 30 minutes.
      Timer Available:Second Rest (30:00)
    6. 6
      Repeat one more stretch-and-fold round with the same lift-and-slap motion.
    7. 7
      Cover and let rise until doubled, about 2 hours.
      Timer Available:Bulk Rise (2:00:00)
    8. 8
      Turn out the dough, gently flatten into a rectangle, roll tightly, and pinch to seal the seam and both ends.
    9. 9
      Place seam-side down in a loaf pan lined with baking paper. Cover and proof for 1 hour.
      Timer Available:Final Proof (1:00:00)
    10. 10
      Score the loaf, brush with water, and cover the pan with a second loaf pan. Bake at 220°C for 25 minutes.
      Timer Available:Covered Bake (25:00)
    11. 11
      Remove the top pan and bake 10 more minutes, until golden and crisp. Cool out of the pan before slicing.
      Timer Available:Final Bake (10:00)
    Snapshot_3355
    Snapshot_3354

    Tips for Success

    • Use wet hands for folds: It prevents sticking and keeps the dough easy to handle.
    • Cover during early baking: Placing a second loaf pan on top traps steam for a thinner crust.
    • Line with baking paper: This makes unmolding easier and protects the loaf from sticking.

    Watch the Video Tutorial

    See every step in action! Follow along with the complete video guide for perfect results.

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