Sunday at 5:30 a.m. I lit the oven and pulled the second rise of the dough out of the refrigerator.
As the Two Dutch ovens heated in the oven, I inverted the first two loaves – one in a greased bowl and one in a rice floured banneton
Here’s the difference – still doesn’t look like much! I slice the tops and mist and place in the Dutch ovens and into the oven
I clean the rice flour out of the banneton and give the greased bowl with rice powder to…
Oscar! He has been watching me like a hawk
While the bread is baking with the covers on the Dutch ovens, I start bottling a batch of kombucha
The scoby (symbiotic culture of bacteria and yeast) comes out with some of the kombucha to start the next batch
Fill bottles
Replace scoby and portion of batch for starter.
Add cooled brewed sweet tea to brew next batch
Timer buzzes and I lift off the Dutch oven lids. Then reset teh timer. These are ready to pull out of the oven and set on a rack
Once the first batch is done, turn up the oven to heat the covered empty Dutch ovens. Get in the second batch of bread.
Then I strained off the kefir grains.
Kefir grains are rubbery lumps that cause the milk to ferment to kefir. I make kefir as there is no heating or fuss.
Just dump the grains in a jar and add milk, set on the counter, and once it firms up, strain off the grains for the next batch
As this last batch is baking it’s time to clean up from the kombucha and kefir. And here it is!
By nine thirty I am done. Some loaves go to friends, one to me and one to Loyal and some to the freezer for giving in gratitude in the future.
