No Knead Bread (Sourdough Bread) with Yogurt Yeast Starter

Everybody in the family has their favorite bread. My son loves croissant, mine is the plain white loaf, and my husband is fond of this particular bread. He dips it in the extra virgin of olive oil and eats with the scrambled egg for breakfast. 
It takes few days to make the bread from scratch. The first two days are to grow the yeast from yogurt. After that, one more day to make the bread. A great deal of time is used to enhance the flavor. The actual working time on the dough is only about 5 minutes.

Let us start with the starter.
Day 1: 50g all purpose flour, 50g warm water and 2 tablespoon plain yogurt. Mix them together and let it sit in a warm place a day.
Day 2: 100g all purpose flour, 100g warm water. Add to the mixer and wait for another day.
Day 3:  The yeast is ready to use. Take out 1/2 cup of the fresh yeast mixer. Add 50g all purpose flour and put it in the fridge.
Day 4 and onwards: Add 50g flour once a week. If the yeast mixer is too thick, add 2 tablespoon of water. Take out some of the yeast when it becomes too big.

Yeast is ready to use

The fresh yeast has lots of bubbles

No knead bread recipe:
3 cups of all purpose flour
1 cup of water
1/2 of fresh yeast
1 and 1/4 teaspoon salt

Quickly mix them together. I had three helpers.

Final dough will be look like this:

Leave it in a warm place for 24 hours. In this 24 hours, the yeast has worked on the flour and developed the amazing taste.
Make a round shape. leave it in a tea towel for 3 hours.
In three hours the dough has grown a bit, but not too much.
Heat up the oven to 500F with a dutch oven inside. Bake the bread in dutch oven with the lid on for 30 minutes and 10 minutes without the lid.


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