This shortcut sourdough bread has a taste and texture like traditional sourdough but doesn't require a sourdough starter. No need to feed a starter or keep it alive. This bread is just 2 ingredients and very easy to make.
INGREDIENTS
- 4 cups self-rising flour (see note below)
- 2 cups plain kefir
Note: Use self-rising flour with 3 grams of protein per 1/4 cup. Most store brand self-rising flours meet this requirement.
DIRECTIONS
- Mix & Refrigerate the Dough
- In a large glass bowl, combine flour and kefir until a shaggy dough forms.
- Cover the bowl tightly with plastic wrap and refrigerate.
- Let the dough proof and rest for 4–6 hours or overnight (do not exceed 12 hours or the dough may become too wet).
- Preheat Oven & Shape the Dough
- Place a Dutch oven (with lid on) into your oven and preheat both to 450°F (230°C) for 30 minutes.
- Remove the dough from the refrigerator.
- With wet hands, stretch the dough upwards and fold it toward the center all around.
- Turn the dough out onto a lightly floured surface.
- Flour your hands and gently fold the dough towards yourself using a sweeping motion to form a smooth ball.
- Place the shaped dough ball on a piece of parchment paper.
- Bake the Bread
- Carefully remove the hot Dutch oven from the oven.
- Transfer the dough (on the parchment) into the Dutch oven and cover with the lid.
- Bake at 450°F for 30 minutes with the lid on.
- After 30 minutes, remove the lid and bake for an additional 15–20 minutes.
- If the top browns too quickly, loosely cover with foil.
- Final Touch
- Let the bread cool completely before slicing. Enjoy warm or toasted!
