clas 100% lean ww dough as cornsticks
This is my quick clas (Concentrated Lactic Acid Sourdough) bake today in the Cuisineart toaster oven (475F 10 min preheat; for bake- lowered to 450F for 10 min and then 375 for final 10 min) with the Lodge 7 corn stick cast iron mold (it fits if placed in diagonally).
I used 100 gr frozen wheat clas, thawed it and made up a lean 100% ww bread dough.
As recommended, 15% of the total wheat flour came from the wheat clas. So in 100gr of clas, 40% or 40 gr counts towards total wheat flour. The overall hydration was 80% (60 gr of the water was contributed from clas).
For this mold, the total flour used was 267gr ww flour (40gr contributed by clas, 227 g freshly milled) . There was 20 min of mixing (1st 10 min to develop the dough without salt, and the last 10 min with salt and a bit of water- I found that was an improvement). The dough was portioned into about 70 gr shaped pieces for the 7 sticks of the mold. (126 cal per bun, very suitable for hot dogs too)
I really like clas because the whole wheat lean bread is so soft and chewy. Today no gumminess at all :) .
I still work at developping the gluten correctly and stopping the bulk fermentation and final proof at the right time, but it is such a fast process now that the clas can come out of the freezer!