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Rye Bread herbs de Provence in sourdough kefir

A recipe for kefir lovers: there are already a couple of recipes from other bloggers with the yeast in kefir but this is another method. The found some time ago in a Russian site. It 's a little challenging but not too much;))

rye bread with herbs de Provence in sourdough kefir

For polish:

- 100 ml of kefir

- 1 teaspoon of honey

- 2 tablespoons of rye flour or whole

For the dough (it would be a mix without kneading)

- 500

rye flour - 10 grams of salt

- 350 ml sparkling water

- Provence herbs (savory, thyme, oregano, lavender, etc.).

1. Pour the kefir in a glass, cover with plastic wrap and leave at room temperature for 2 days. On the third day be an odor of yeast.

2. The third day, pour the kefir in a bowl and add the honey and flour. Mix well, cover with plastic wrap and leave in a warm place for another 24 hours.

3. After 24 hours resume the bowl with the polish and add 500 grams of flour, salt, herbs and sparkling water, stir with one hand so that it forms a slightly sticky ball.

4. Cover the bowl with plastic wrap and allow to stand at room temperature for 12-14 hours or until doubled.

5. The mixture should look bubbly and still very smooth and soft. Rovesciatelo on floured work surface, wedge it gently with your hands to stretch it a bit ', and then two rounds of folds. Then place the loaf on the smooth side, on a clean cloth coated with bran (or bran), sprinkle with the same top surface and allow the dough to rise from the canvas for another 2-3 hours.

6. Preheat the oven to 240 degrees and put in the pot with a lid. Pot should be with high sides for the oven! I made the casserole.

7. When oven is hot, carefully remove the pot and put into the loaf with the folded side facing up (that is, on the contrary of how he was on the canvas).

8. Bake for 30-35 minutes with lid, then 15-20 minutes without it.