Did it work out?
One click, and we know how the recipe works in a real kitchen.
Sourdough Bread with Kefir Milk
· 8 servings
Make the starter
Prepare your starter, mix it well and leave it on the kitchen counter for 12 hours.
Mix the dough
Then add the remaining ingredients. You might need a bit more liquid, or sometimes a bit more flour — adjust as needed. Mix thoroughly and let it rest in the 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. Pop it into a plastic bag and place it in the fridge for 12 hours.
Score the loaf
Take the dough out of the fridge and score it straight away with a razor blade or sharp knife.
Bake
Preheat the oven to 230–250°C (depending on what your oven can handle). Heat a baking sheet in the oven too, and slide the loaf onto it using a board or a baking peel. Place a tray on the bottom of the oven and pour water into it just before baking.
Let it cool
After 12 minutes, lower the temperature to 160°C, let the steam out, and bake for about another 40 minutes. Let the loaf cool on a wire rack.