In the picture above: My first Long rise – no yeast bread :)
I’m cooking again. The flu is almost gone.
Here’s what I did:
After the first milk fermentation, I removed the kefir grains from the milk and left the milk on the counter for a whole day. I mixed 2 cups of kefir with 2 cups of flour and covered it with a damp towel for 2 days, mixing it once a day. On day 2, I took it out, mixed it with 1.5 cups of flour, 1 tsp of salt, 2/3 tbs of chili oil, 3 tbs olives, 1 tsp baking soda, 1 tbs sugar.
Once it’s fully incorporated and no longer liquidy (but not too dry either), I covered it again with a damp towel and left it to rest and rise for about an hour.
One hour later, cut the dough in half (mine was 2/3 and 1/3) and shape the dough to make a bread loaf. Put them on a well oiled tray or loaf tin and leave the dough to rest for 4-5 hours in a warm place. It will double in size.
Once its doubled in size, bake them for 30 minutes (175 C or 350 F).
The result was a hard crust loaf with soft fluffy insides.. DELICIOUS!