50% wholegrain | 61% kefir | 21% water
Kefir is one of my favourite drinks, especially in the summer – so nice and refreshing, straight from the fridge.🥛Plus it is nutritious and super healthy – full of probiotics, it improves your gut health, it’s anti-inflammatory, eases stress, good for your bones, the list goes on! 🤍
So today I’ve decided to add some into my sourdough bread. I was going to add about 60% kefir and 20% water, but the dough was quite stiff, so to compensate, I’ve added extra 10% water.
Here’s my process (makes 2 loaves)
140g wholegrain levain
350g white flour
350g wholegrain flour
430g kefir
180g water
15g salt
20g water
🌾Autolyse flour, kefir and water for 1hr
🌾Add levain, rest for 30min
🌾Add salt and 10g water, rest for 30min
🌾2 x S&F, 30min apart
🌾4 x CF, 30min apart
🌾Rest until dough increases in size by about 70%
🌾Pre-shape and bench rest for 30min
🌾Shape
🌾Retard in the fridge for 12hrs
🌾Score 🍃
🌾Bake 25min at 250C with the lid on, then for 15min at 210C with the lid off
Happy baking!
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