Kefir Sourdough Bread

מצרכים

• 300 g bread flour
• 100 g whole wheat flour
• 300–400 g kefir or plain yogurt (adjust the amount depending on your flour)
• 200 g active sourdough starter
• 10 g salt
• ☀️ Warm fermentation: 5 h 30 min at 22–23°C (72–73°F)
• ❄️ Cold fermentation: 16 hours in the fridge
• Process 👇🏻
• 🫙 Feed your starter and let it reach its peak - it should be strong, active, and bubbly before mixing the dough.
• ❗️You can feed your starter:
• In the morning: about 4–6 hours before mixing at a 1:1:1 ratio (starter : water : flour)
• Or the night before at a 1:5:5 ratio.
• 💡Keep in mind that fermentation times may vary depending on your room temperature.
• 1. Mix the kefir (or yogurt), starter, and flour until fully combined.
• Cover and let rest for 1 hour.
• 2. Add the salt and mix until fully incorporated.
• Rest for 1 hour.
• 3. Perform the 1st coil fold.
• Rest for 1 hour.
• 4. Perform the 2nd coil fold.
• Rest for 1 hour.
• 5. Perform the 3rd coil fold.
• Rest for 1–1.5 hours.
• ❗️Allow the dough to fully relax before performing the next coil fold.
• 6. Shape the dough into a batard (oval) or boule (round).
• Place the dough seam-side up in a floured proofing basket and refrigerate overnight.
• Next Day:
• Turn the dough onto parchment paper, seam-side down, and score.
• 🥘 Dutch Oven:
• Preheat the oven to 250°C (482°F).
• Bake covered for 20 minutes at 230°C (446°F).
• Remove the lid and bake for another 15–20 minutes at 200°C (392°F), until golden brown.
• 💨 Baking Stone / Steel (Open Bake):
• Preheat the oven to 250°C (482°F).
• Bake with steam for 20 minutes at 230°C (446°F).
• Release the steam and bake for another 15–20 minutes at 200°C (392°F), until golden brown.
• Let the bread cool completely before slicing and enjoy! 🤍
• If you enjoyed this recipe, save it for later and share it with someone who loves baking! 🤍🌾
• #sourdoughbread #kefirbread #sourdoughstarter #breadrecipe