There has been a craze on kefir grains/kefir grains/milk kefir/kombucha recently. I joined the craze….
Initial, I was more interested on how it’s effect on bread baking and how it works. However, after attending a workshop with lots of tasting of different flavour kefir, I fall in love with it for both drinking and baking.
The kefir grains were growing so rapidly that I need to start throwing them away as I don’t eat them and running out of storage!
Back to baking, I had been baing using kefir water. The wonder of using kefir water is I do not need to use any commercial yeast and yet the bread is soft and airy!
Here are all my bakes with kefir water:
As promised in my previous post, I will share the recipe for my kefir bread here:
A) Kefir starter:
250g bread flour
250g kefir water
Mix both together till well mixed and leave it at room temperature, covered, for 24hrs.
B) Main Dough:
450g bread flour
200g wholemeal flour
450g kefir water (cold)
1. Place all the ingredients (A+B) in the mixer, except the salt.
2. Set mixer at low speed and mix till the dough is form and slowly sprinkle the salt in. Continue mixing till the dough is smooth.
3. Do the window panel test. If passed, transfer teh dough to an oiled container and cover with a cloth / cling wrap. Let rest for 1 hr.
4. Do a stretch and fold after 1 hr. Repeat for another 2 time.
5. Let the dough rest for another 20 mins aft the last set of stretch and fold.
6. Divide the dough into 420g each. Roll into a ball and let rest to relax the gluten for 10 mins.
7. Shape each individual dough into desire shape (boule, batard, round etc) and place in the proofing basket /couche.
8. Leave it to proof until the dough springs back in a slowly motion.
9. Preheat oven to 230deg C, preferably with baking stone and a tray underneath for the ice.
10. Prepare the dough for baking – scoring etc
11. Transfer the dough to the oven and immediately throw in some ice to create the steam.
12. Bake for 15-20mins or to the desire tone.