2-Ingredient Sourdough Bread
What You'll Need
- 4 cups self-rising flour (see note below)
- 2 cups plain kefir
How to Make It
1. Mix & Refrigerate the Dough:
- In a large glass bowl, combine flour and kefir until a shaggy dough forms.
- Cover the bowl tightly with plastic wrap and refrigerate.
- Let the dough proof and rest for 4–6 hours or overnight (do not exceed 12 hours or the dough may become too wet).
2. Preheat Oven & Shape the Dough:
- Place a Dutch oven (with lid on) into your oven and preheat both to 450°F (230°C) for 30 minutes.
- Remove the dough from the refrigerator.
- With wet hands, stretch the dough upwards and fold it toward the center all around.
- Turn the dough out onto a lightly floured surface.
- Flour your hands and gently fold the dough towards yourself using a sweeping motion to form a smooth ball.
- Place the shaped dough ball on a piece of parchment paper.
3. Bake the Bread:
- Carefully remove the hot Dutch oven from the oven.
- Transfer the dough (on the parchment) into the Dutch oven and cover with the lid.
- Bake at 450°F for 30 minutes with the lid on.
- After 30 minutes, remove the lid and bake for an additional 15–20 minutes.
- If the top browns too quickly, loosely cover with foil.
Final Touch
- Let the bread cool completely before slicing. Enjoy warm or toasted!
Note: Use self-rising flour with 3 grams of protein per 1/4 cup. Most store brand self-rising flours meet this requirement.
95 comments
I was so excited to make this bread as I have sent many sourdough starters to their early death. (haha). But, after letting it sit in the refrigerator for 6.5 hours, and follow all other directions, the dough was raw in the middle (after 30 minutes with the lid on and then another 20 minutes with the lid off). I put it back in the oven and put the lid back on. I tried cooking it more for 3 other sessions of 15-20 minutes. The outside looked great, but the inside was still doughy. Too thick and not cooked in the middle. I ended up leaving it in the dutch oven, with the lid on, outside of the oven, for almost an hour to see if it would cook more. I had cut it in half, as I had already cut it when I first took it out to slice, and it just made the inside “brown”. Overall, this particular bread loaf was cooked in the over for 110 minutes (as well as another 60 minutes of cooling) and it was still thick and doughy in the middle. I think someone else said “tasty rocks”. It was so heavy, I could see how it would feel like a rock. I will try it again, and leave it in the refrigerator a little longer to see if that will help it rise more.
I have made this a couple times now and it’s amazing!! Thanks for sharing!!
I’ve made this twice and both times it turned out like a good tasting rock. What did I do wrong??
The recipe says to cover both tightly with plastic wrap and refrigerate. How is the bread dough going to proof and rest for 4 to 6 hours do I take it out of the refrigerator do I let it proof and rest why does it go straight in the refrigerator as soon as the dough is done when do I take it out to proof and rest?
My first try, seemed very dry when I mixed. A little nervous but excited to see how it turns out. I love your videos