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lemon-poppy-seed-kefir-sourdough-bread

Lemon Poppy Seed Kefir Sourdough Bread

A naturally fermented sourdough loaf made with real kefir, bright lemon zest, and crunchy poppy seeds. Light, citrusy, and perfect for spring or summer mornings.
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Prep Time 45 minutes
Cook Time 45 minutes
17 hours
Total Time 18 hours 30 minutes
Servings: 12 Serving
Course: Baking, Breakfast, Sourdough
Cuisine: American, French, Italian, Russian, Western
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

  • 500 grams bread flour
  • 150 grams plain whole milk kefir
  • 180 grams water
  • 100 grams active sourdough starter
  • 9 grams fine sea salt
  • 30 grams granulated sugar
  • 2 tablespoons lemons zested
  • 2 tablespoons poppy seeds

Equipment

  • Kitchen scale for accurate flour, kefir, and water measurements
  • Large mixing bowl for mixing and bulk fermentation
  • Microplane or fine zester for zesting the lemons without the bitter pith
  • Dutch oven traps steam for a crisp, golden crust
  • Bench scraper helps handle and shape the dough
  • Parchment paper makes it easy to lower the dough into the hot Dutch oven
  • Wire cooling rack lets air flow under the loaf as it cools

Method
 

  1. Mix the dough: Rub 2 tablespoons lemons, zested into 30 grams granulated sugar with your fingers until fragrant. In a large bowl, whisk 150 grams plain whole milk kefir, 180 grams water, and 100 grams active sourdough starter together. Add 500 grams bread flour and the lemon sugar. Mix until no dry flour remains. Cover and rest 30 minutes.
  2. Add salt and poppy seeds: Sprinkle 9 grams fine sea salt and 2 tablespoons poppy seeds over the dough. Pinch and fold until fully worked in. Cover and rest 30 minutes.
  3. Stretch and fold: Do 3 sets of stretch and folds, 90 minutes apart. Turn the bowl and fold each side into the middle each time.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

Zest only the yellow part of the lemon skin, avoiding the bitter white pith underneath. Rub the zest into the sugar with your fingers before adding it to the dough to release more lemon oil and flavor. Store the baked loaf at room temperature for up to 2 days, or freeze sliced for up to 3 months.