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Cooking
Sourdough Bread with Kefir
· 8 servings
Build the starter
Prepare your levain, mix it thoroughly, and let it sit on the kitchen counter for 12 hours.
Mix the dough
Then add the remaining ingredients. You may need a little more liquid, or a little more flour, depending on how the dough feels, so adjust as needed. Mix well and let the dough rest in a bowl for two hours.
Shape the dough
On a floured surface, fold and knead the dough a few times, giving it a good work-through. Transfer it to a floured or cloth-lined proofing basket. Place it in a plastic bag and pop it in the fridge for 12 hours.
Score the loaf
Take the dough out of the fridge and score it right away with a razor blade or a sharp knife.
Bake
Preheat the oven to 230–250°C (whatever your oven can manage). Heat a baking tray in the oven as well, and slide the bread onto it from a board or baking peel. Place another tray at the bottom of the oven and pour in water just before baking starts.
Cool the bread
After 12 minutes, lower the temperature to 160°C, let out the steam, and bake for a further 40 minutes or so. Leave the bread to cool completely on a wire rack.