Inspiration for this delicious bread came from the one and only Elaine Boddy, through her book called EVERYDAY SOURDOUGH which you can find here. I made just a few modifications in the formula (she used walnuts, I wanted to incorporate pistachios), and the method, because I always leave the dough in the fridge overnight and bake first thing in the morning. Her book is absolutely full of great ideas, and I have reviewed it right after publication (check it out in this post).

YOGURT AND PISTACHIO SOURDOUGH
(slightly modified from Everyday Sourdough)

75 g sourdough starter at 100% hydration
240g water
125 g low-fat yogurt
500 g white bread flour
50 g pistachios, coarsely chopped
10 g salt

Mix all ingredients in the bowl of a KitchenAid type mixer fitted with the dough hook. Knead on low speed for about 4 minutes. Transfer to an oiled bowl and let proof at room temperature for 4 and a half hours, with folds every 45 minute or so, no need to be precise.

After the last fold, keep it at room temperature for a full hour, shape as a round boule or batard, and place in a banetton. Leave for another hour at room temperature, then retard it in the fridge.

Next morning, bake at 450F straight from the fridge, slashing right before baking. Bake covered for 30 minutes, remove lid and bake for 15 minutes more. Allow to cool completely before slicing.

ENJOY!

to print the recipe, click here

Comments: This is one tasty bread! The yogurt makes the crumb softer, with a nice taste that goes well with the pistachios. Husband adored it, and so did I… Huge thank you, Elaine, for allowing me to publish this little variation of your recipe!

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