Finally! A successful attempt at making milk kefir bread! Previous attempts have resulted in damp, not-well-risen bread. Guess the yeast was not powerful enough during those trials.
For this, I took my brand new banneton basket that I lugged back from Tokyo years back. Yeah, and it is still brand new. Haha! It sounds silly but it looked so new and nice I didn’t want to use it. 😛
The recipe is my own trial. The bread tastes mildly sour and the aftertaste is slightly tangy.
Milk kefir sourdough bread
- 300 grams milk kefir
- 300 grams all-purpose flour
- 15 grams granulated sugar
- 250 grams bread flour
- 50 grams all-purpose flour
- 30 grams granulated sugar
- 5 grams salt
- 1 egg
- 15 grams milk
- 40 grams unsalted butter
- Mix ingredients for starter, cover with food wrap and leave to ferment for 16-18 hours. If you prefer less sourish bread, reduce the fermentation time.
- Mix starter with the rest of the ingredients, except butter and knead. When the dough has come together, add in the butter and knead until smooth but still slightly sticky. Sprinkle the board with flour as sparingly as possible. I did sprinkle at least 25 grams of flour.
- Shape dough and leave to proof for 4 hours. You can proof for lesser time if you prefer a less sour bread.
- Bake at 200 C for 25 minutes.
The tangy taste does take some getting used to. I love the crunch with each bite!