Calendar 2024 | March Bread

Kefir is one of my favorite drinks. It is nutritious and super healthy, packed with probiotics that improve gut health and possess anti-inflammatory qualities. Some even claim it eases stress and is good for your bones!

You might recall the January sourdough bread, where I included just a small amount of kefir (about 10%) in the mix. Now, with this bread, I'm pushing the experiment further by adding around 60% kefir. If the dough feels too stiff, consider adding a bit more water during mixing.

Expect your bread to have a slightly more buttery taste, and perhaps a touch more sourness, though the latter is mainly influenced by proofing time rather than the quantity of added kefir (a longer proofing time produces a more sour bread).

Ingredients

Yields 2 loaves

140g active starter/levain

350g white bread flour

350g whole wheat flour

430g kefir

190g water (+10g)

15g salt

Steps

STEP 1 | Combine water/starter/kefir/flour

In a large bowl, pour 190g water, then add starter/levain and kefir and stir until dissolved. Add the flour and knead until there is no dry flour left. Cover the bowl and let the dough rest at room temperature for 1 hour.

STEP 2 | Add salt

Add 15g salt and 10g water and knead for a few minutes until the dough is smooth and supple. Cover the bowl and let the dough rest for 30 min.

STEP 3 | Bulk fermentation

Perform one stretch and fold, rest the dough for 30 min, then perform four sets of coil folds, each 30 min apart.

Once you complete the last coil fold, cover the bowl and wait until the dough increases in volume by about 80%.

STEP 4 | Pre-shape

Transfer the dough onto a work surface, cut it in half with a bench scraper and pre-shape each part into a round. Cover with a towel and let the dough rest for 30 min.

STEP 5 | Shape & cold proof

After the 30-minute bench rest, shape the dough and transfer to the proofing baskets. Cover with a towel and let the dough rest for about 12 hours in the fridge.

STEP 6 | Score & bake

The next morning, score the dough, transfer to your baking dish, cover with the lid and place in the oven.

Bake for 25 minutes at 250°C/480°F, then remove the lid and bake for an additional 15 minutes at 230°C/450°F.

Once baked, repeat with the second loaf.

Happy baking!

If you require more detailed recipe instructions, refer to our Beginner’s Sourdough Recipe.

And if you haven’t baked sourdough bread before, or need more guidance, check our New To Sourdough Baking section, where you can find details such as how to make your starter from scratch or the tools required to bake your first loaf of bread (including some of the tools we personally recommend).