One Dough, Two Ways
I would make these loaves over and over again, they both turned out so flavorful and made for excellent, healthy, and beautiful sandwich breads.
If you have bannetons, I would recommend using them. I formed boules and let them rise on baking sheets, but they would be gorgeous shaped in brotforms!
Makes 2 – 500~ gram loaves.
Combine and set aside.
1/2 cup fed, active sourdough starter
3/4 cup flour mixture
1/3 cup + 2 tbsps. lukewarm water
3 tbsps. finished milk kefir (or substitute with whey or buttermilk)
2 1/4 tsp. active dry yeast (optional)
Combine yeast and water and allow to proof.
Mix sourdough starter with proofed yeast mixture and milk kefir. Stir thoroughly.
Add flour and combine.
Cover and leave in fridge 8 hours or overnight. (If using yeast, 1 1/2 hours should be sufficient.)
Flavor Mixture #2:
15 olives, chopped as desired
25 grams shredded hard milk kefir cheese (or substitute parmesan or other cheese)
1/8 tsp. orange zest
Milk for brushing top
1/8 cup poppy seeds
All of poolish
All of flour mixture
6 tbsps. milk kefir, whey or buttermilk
3/4 cup water
1 tbsp. salt
Stir water and milk kefir through poolish.
Add remaining flour and mix to make rough dough.
Cover with plastic wrap and autolyze 30 minutes.
Fold in salt and allow dough to rest 15 minutes.
Divide dough evenly. Add flavor mixtures to each loaf and rest dough 15 minutes.
Stretch and fold, let dough rest 15 minutes. Shape dough into boules and rest until doubled.
Brush tops of loaves with milk and sprinkle with seeds.
Transfer loaves to parchment paper and bake loaves in steamed oven for 15 minutes.
Reduce heat to 410F and continue baking 30 minutes.
If loaves sound hollow when tapped on the bottom, they are done.
Let cool on wire racks. Cool completely before slicing.