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garlic-herb-kefir-sourdough-bread

Garlic Herb Kefir Sourdough Bread

A naturally fermented sourdough loaf made with real kefir, folded with fresh garlic and herbs. Savory, aromatic, and perfect alongside any meal.
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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, Side Dish, Snack
Cuisine: American, French, Italian, Western
Calories: 175
Ingredients Equipment Method Notes

Ingredients
  

  • 500 grams bread flour
  • 150 grams plain whole milk kefir
  • 200 grams water
  • 100 grams active sourdough starter
  • 10 grams fine sea salt
  • 4 garlic cloves minced
  • 3 tablespoons tbsp fresh herbs rosemary, thyme, or parsley, chopped
  • 1 tbsp olive oil
  • 1 tablespoons extra flour for tossing add-ins

Equipment

  • Large mixing bowl
  • Dutch oven
  • Parchment paper
  • Wire cooling rack

Method
 

  1. 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. 2: Add salt: Sprinkle 10 grams fine sea salt over the dough. Pinch and fold until fully worked in. Cover and rest 30 minutes.
  3. 3: Stretch and fold: Do 2 sets of stretch and folds, 60 minutes apart.
  4. 4: Add garlic and herbs: Warm 1 tbsp olive oil in a small pan and saute 4 garlic cloves, minced for 1 minute. Let cool slightly. Toss the garlic and 3 tablespoons tbsp fresh herbs (rosemary, thyme, or parsley), chopped in 1 tablespoons extra flour for tossing add-ins. Press the dough into a rectangle, scatter on the garlic and herbs, then fold and do one more stretch and fold to distribute evenly.
  5. 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. 6: Shape the loaf: Turn the dough onto a lightly floured surface. Shape into a round or oval loaf. Place seam-side up in a floured banneton or bowl lined with a towel.
  7. 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. 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 sharp blade.
  9. 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. 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

Lightly saute the minced garlic in olive oil for 1 minute before adding it to the dough, this mellows the sharp raw bite and prevents it from burning during baking. Use any combination of fresh herbs you like. Store the baked loaf at room temperature for up to 2 days, or freeze sliced for up to 3 months.