340g kefir, 300g wheat flour 550, 240g wheat flour 1050, 100g sourdough discard, 30g butter/oil, 12g salt, 1g fresh yeast. Knead, overnight proof at room temperature, shape, leave at room temperature for 60-90 minutes, bake at 250°C (falling to 200) for fifty minutes. delish and keeps well :-)
about 2 months ago