You will need a nice sized Dutch Oven, the thick, ceramic or cast iron type. Place it in the oven preheated to 450 degrees for thirthy minutes, lidded.
While that's heating mix together 4 cups Self Rising Flour (the cheaper the better, 3% protein makes a difference or us Gold Medal) and 2 cups plain, whole milk Kefir.
Mix in a large glass bowl to form a dough.
Cover and place in fridge for 2 hours or overnight (no more than 12 hours)
Still in the dough, fold over from sides to middle, repeatedly until its pulled up from the bottom (may need to turn bowl). You will do this until the dough is no longer shaggy.
Lightly flour surface and turn out with tucked side (seam side) on bottom.
Flour your hands lightly and shape to create a tight ball without lifting from the table. Make sure the ball is smooth.
Place the shaped dough on parchment paper (I dust the bottom with corn meal) and make an X on the top for steam.
Using hotpads, remove the dutch oven and carefully place the dough in the parchment inside the dutch oven, making sure to spread the parchment.
For the next 30 minutes, bake covered, then remove the lid for the last 10-12 minutes.
Allow to cool until room temp and then slice and eat!