Hearth Bread with Kefir Sour

This loaf was baked in a 12” x 5½” x 2½” hearth bread pan. The formula is essentially the same as for White Bread, except that the shortening was omitted and 20% of the dough was replaced with the following sour:

1½ oz. Stone Ground Dark Rye Flour
1½ oz. Stone Ground Whole Wheat Flour
2¼ oz. Kefir
1½ oz. Water
¼ oz. Buttermilk Blend (cultured buttermilk, sweet dairy whey, and lactic acid)
2.3 grams (⅜ teaspoon) Salt

The formula given above yields 7 ounces of sour. The mixture was allowed to sour at 77°F (25°C) for 24 hours. It was then added to the sponge ingredients and mixed by hand. The sponge was fermented for 7 hours at 77°F, then remixed with the dough ingredients. After a short rest, the dough was shaped and panned. A total of 20 oz. of flour was used to produce the loaf pictured (including the sour).

The bread has a distinctly sour flavor, but is milder than San Francisco style sourdough. It much more sour than Kefir Bread, even though 1/5 the amount of Kefir is used. The use of a sour in this bread was suggested by the following formula from the 1930's.

The formula given above yields 100 pounds of sour, half of which would be used that day. The remaining sour would be refreshed for use on the following day. The first sour would be set at 85°F (29.4°C) for at least 24 hours before being used. Remaining sours would be set at 70° to 72°F. The sour would be made fresh every Saturday.