Gluten Free Kefir Sourdough Bread

Makes one loaf

Ingredients

For the Sourdough Levain: For the kefir mixture: For the dough:
  • ½ teaspoon active dry yeast
  • 2 teaspoons warm water, at 100°F
  • 2 large eggs
         

Instructions

 
  1. Make the levain: In a medium bowl, mix the starter, yeast, and water with a fork until the starter breaks up.
  2. Add the flour and mix the batter with a spatula until the water absorbs all of the flour. The levain with be a wet batter that will seem lumpy. Cover with plastic wrap.
  3. Make the kefir mixture: In a large bowl, stir together the flour and salt. Add the kefir, water, and honey, and mix with a spatula until well combined. Cover with plastic wrap and let both mixtures rest for 6 hours.
  4. Make the Dough: In a small bowl, dissolve a ½ teaspoon of yeast in 2 teaspoons of warm water.
  5. Stir the levain into the kefir mixture. Mix in the yeast and eggs until well combined.
  6. To shape the loaf, use a large serving spoon to scoop the dough on to the middle of a 15-inch long piece of parchment paper. Mound the dough to create a 6-inch round.
  7. With a small offset spatula, gently smooth out the surface of the loaf.
  8. Dust the top of the loaf with flour and cover with plastic wrap. Let rise for 90 minutes.
  9. Place a 5-Quart Dutch oven, with the lid on, in the oven. Preheat the oven to 500°F for 30 minutes.
  10. Remove the pot from the oven and take off the lid. Lift the loaf up by the edges of the parchment paper and lower it into the pot.
  11. Slash two ¼ -inch-deep strips across the top of the loaf lengthwise and two crosswise. Cover and place in the oven.
  12. Reduce the oven to 450°F. Bake the bread for 40 minutes with the lid on the pot. Remove the lid and continue to bake uncovered for 10 to 15 minutes until the loaf is a dark golden brown.
  13. Remove from the oven and lift out the bread with a metal spatula. Transfer the bread to a wire cooling rack and cool the bread completely before slicing, about 3 hours.  
  14.  The bread will stay fresh in a sealed plastic bag for up to 3 days or you can slice it and freeze for up to a month. Remove the slices from the freezer as you need them and defrost them at room temperature before toasting.

Additional Tips

Notes: This bread can also be made egg free by simply omitting the eggs. It will not be as tall and soft but still have a great flavor and texture.