Kefir Loaf

The Polish love of fermented dairy is no secret—buttermilks, yogurts, fresh cheeses, and kefirs exist in more permutations than is wise to count. Fermented dairy also makes its way into breads. While not incredibly common, it’s always a treat to find a loaf spiked with yogurt or kefir. It gives the texture a bit of extra chew and moisture as well as a discernible tang. This loaf is modeled after an artisan loaf I had in a Kraków market. Made in the style of modern sourdough, its open crumb