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everything-bagel-kefir-sourdough-bread

Everything Bagel Kefir Sourdough Bread

A naturally fermented sourdough loaf made with real kefir, packed with bold everything bagel seasoning inside and out. Savory, crunchy, and impossible to stop eating.
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Prep Time 45 minutes
Cook Time 45 minutes
17 hours
Total Time 18 hours 30 minutes
Servings: 12 Serving
Course: Bread, Breakfast, Snack
Cuisine: American, French, Italian, Western
Calories: 188
Ingredients Equipment Method Notes

Ingredients
  

  • 500 grams bread flour
  • 150 grams plain whole milk kefir
  • 200 grams water
  • 100 grams active sourdough starter
  • 8 grams fine sea salt
  • 25 grams everything bagel seasoning plus extra for topping
  • 1 tablespoons extra flour for tossing seasoning

Equipment

  • Dutch oven
  • Kitchen scale
  • Bench scraper
  • Lame or sharp razor blade
  • Wire cooling rack

Method
 

  1. Mix the dough: In a large bowl, whisk 150 grams plain whole milk kefir, 200 grams water, and 100 grams active sourdough starter together. Add 500 grams bread flour. Mix until no dry flour remains. Cover and rest 30 minutes (autolyse).
  2. Add salt: Sprinkle 8 grams fine sea salt over the dough. Pinch and fold until fully worked in. Cover and rest 30 minutes.
  3. Stretch and fold: Do 2 sets of stretch and folds, 60 minutes apart.
  4. Add everything bagel seasoning: Toss 25 grams everything bagel seasoning, plus extra for topping in 1 tablespoons extra flour for tossing seasoning. Press the dough into a rectangle, scatter on the seasoning, then fold and do one more stretch and fold to distribute evenly.
  5. Bulk ferment: Cover the dough and let it rise at room temperature until it grows by about 50%. This takes 4 to 270 minutes,depending on how warm your kitchen is.
  6. Shape and top the loaf: Turn the dough onto a lightly floured surface. Shape into a round or oval loaf. Mist the top lightly with water and press extra everything bagel seasoning onto the surface. Place seam-side up in a floured banneton or bowl lined with a towel.
  7. Cold retard overnight: Cover the banneton and place it in the fridge for 8 to 480 minutes. This builds flavor and makes the dough easier to score.
  8. Preheat and score: Preheat your oven to 450°F (230°C) with a Dutch oven inside for 30 minutes. Turn the cold dough onto parchment paper. Score the top with a single deep slash so the seasoning stays in place.
  9. Bake: Place the dough into the hot Dutch oven with the lid on. Bake 45 minutes covered, then remove the lid and bake 20 to 25 minutes more, until deep golden brown.
  10. Cool completely: Move the loaf to a wire rack. Let it cool for at least 60 minutes before slicing. Cutting too early makes the inside gummy.

Notes

Everything bagel seasoning already contains salt, so this recipe uses slightly less added salt than a typical loaf. Press extra seasoning onto the top of the shaped loaf right before baking for a bold, crunchy crust. Store the baked loaf at room temperature for up to 2 days, or freeze sliced for up to 3 months.