Artisan Sourdough Bread| Use Kefir Sourdough Starter| Simple Easy Method| MeiLing’s Kitchen

Artisan Sourdough Bread| Use Kefir Sourdough Starter|Simple Easy Method By MeiLing’s Kitchen Dough ingredients 60g active starter* 160g room temp filter water 220g plain bread flour 30g whole-wheat flour 1 tsp sea salt 2 tbs Olive Oil 1 tbs honey Refer my video sharing : Making Sourdough Starter With Kefir    • Make Sourdough Starter With Milk Kefir| Sh...   note added on 20 May 2021: Starter can reduce to 50g , then extend a bit the bulk fermentation time. Method Make the dough : Whisk starter, water, Olive Oil and honey. Add flour and salt. Mix to combine. Bulk Rise: Cover and rest for 30 mins. Stretch and Fold: Perform first set of stretch and fold and rest for 30mins. Do second set of stretch and fold. Rest the dough for 30mins. Continue third set of stretch and fold. Rest the dough for 30mins. Coil Fold: Do 1 set. Cover and let rise in room temperature 30 degree Celsius for an hour. Transfer the mixing bowl to fridge for overnight cold fermentation 18 hours. Second Rise: In next day morning, take out mixing bowl. Perform pre- shape Bench rest 15 mins Final shaping. Put the final dough in flour proofing basket (9x5.5 inches/ 21x14 cm size )(noted added May 19,21: use rice flour to coat the basket ) Continue second rise at fridge for 6 hours [Summary proofing time : A: Bulk Fermentation Room Temp : 3 hours, Cold Temp: 18 hours. B. 2nd Rise: 6 hours. Total 27 hours.] Preheat Oven 220 degree Celsius. Place empty with lid Dutch Oven inside oven. Preheat for 45 mins. When preheat about the time up, remove the dough from fridge, place a non stick baking paper over the dough and invert the proofing basket. Score a long cut on the dough with Razor. Transfer the dough into preheat Dutch Oven. Alert!!! Be careful not to touch the hot Dutch Oven. Bake the dough on the bottom of the rack with Dutch Oven lid on for 30 mins. Remove the lid, reduce your he oven temperature to 200 degree Celsius and continue to bake for another 20mins. ( increase to 30 mins for bigger loaf ) Take out the bread from Dutch Oven and let it cool on wire rack for minimum one hour before cutting. Alert! Be careful of the hot Dutch Oven pot. The bread is best to enjoy up to 2 days. Enjoy!