Whey Bread
A loaf baked with the whey left over from making cheese or Greek yogurt. It uses little sugar, yet the crust carries a gentle sweet-salty note and the crumb stays wonderfully chewy.
Ingredients
Ingredients
- Bread flour213g
- Rye flour37g
- Whey185g
- Sugar3g
- Salt5g
- Instant dry yeast1/3 tsp
Directions
- 1
First prepare the whey. It's the clear liquid that drains off when you strain homemade yogurt through cloth to make Greek yogurt; leftover whey from cheese-making works too.
- 2
Once the whey is ready, put all the ingredients in a stand mixer and knead on speed 1 for about 8-9 minutes.
- 3
Aim for a dough temperature around 23°C. Round the dough, place it in an oiled container, and let it rise for 3 hours at 24°C (first fermentation).
- 4
During the first fermentation, fold the dough once after the first hour.
- 5
Fold again after another hour. Fold firmly so the dough builds strength.
- 6
Let the dough finish the last hour of the first fermentation.
- 7
Gently round the dough once the first fermentation is done.
- 8
Rest at room temperature for 10-20 minutes (bench time).
- 9
Shape the rested dough and place it in a proofing basket (banneton).
- 10
Proof at room temperature for about an hour (second fermentation).
- 11
After the second proof, dust with flour and score the top (coupe).
- 12
Bake at 238°C with steam until the crust is deeply colored. No steam function? Place the dough on a preheated cast-iron pan and add two small ice cubes to create steam.
Tips
Whey is protein-rich and lends the bread a subtle flavor and chew. Plenty of steam gives a crisper, livelier crust.