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20221020 Simple 100% whole-wheat bread with CLAS

Yippee's picture
Yippee

20221020 Simple 100% whole-wheat bread with CLAS

 

Please see here and here to learn more about concentrated lactic acid sourdough (CLAS). 

 

 

 

 

 

Thanks to CLAS😍😍😍, I can make delicious 100% whole-wheat bread with freshly milled flour in just a few hours without using fat, dairy, sugar, or vital wheat gluten!

 

 

 

Ingredients

 

A.

90% fresh white whole-wheat flour ground by Vitamix, 450g

10% white whole-wheat flour from WW CLAS👇👇👇, 50g

15% water from WW CLAS, 75g

 

B.

55% water, 275g

 

C.

2% salt, 10g

0.3% yeast, 1.5g

 

D.

8% water, 40g

 

Total dough weight ~900g

 

 

Mix

with the Zojirushi bread machine, programmed for 10 minutes - for the first 3 minutes, the paddles are just stirring gently to bring the ingredients together, and in the remaining 7 minutes, the kneading begins.

 

 

1. +A, start the machine

2. gradually +B until a dough forms; continue to mix

(1st 10-min cycle)

 

3. +C, mix to incorporate and develop gluten

4. once the dough feels strong, start drizzling D

(2nd 10-min cycle)

 

5. continue to mix and gradually +D until the dough can barely absorb more water.

(3rd 10-min cycle)

 

Bulk ferment 

32C x 120 mins

The dough doubled.

 

Shape

with wet hands

fold the dough ~4-6 times into a log

dump into a 9x4x4 Pullman lined with parchment slings 

 

Prove

33-34C x 45 mins

 

Bake

Preheat to 535F

Lower to 482F once loaded

482F x 10 mins with steam

392F x 30 mins w/o steam; cover the top with foil if it becomes too dark

unmold

392F x 15 mins directly on the stone, or bake longer until it taps hollow

 

That's it!

 

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👉👉👉How to make whole-wheat CLAS

 

 ground wheat malt: 25g

 Whole grain wheat flour: 75g

 Water T. 45°C: 140 ml

 Vinegar (5% acidity): 10 ml

 Fermentation temperature: 38°C±2°C

 Fermentation time: 24-36h

 Hydration: 150%

 End pH: around 4

 

To refresh wheat CLAS

1:7 (wheat flour in CLAS: new wheat flour), no vinegar needed

150% hydration@38+-2 C x 12 hours

 

I set up a water bath (~low 40s C) in the Instant Pot, support the container with a trivet, and use the Instant Pot's yogurt feature to make CLAS:   

 

Then cover it with the lid.

 

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🌺🌺🌺🌺🌺🌺🌺🌺🌺🌺🌺🌺

How I develop gluten for whole wheat dough

https://www.thefreshloaf.com/node/68309/how-i-develop-whole-wheat-doughs-gluten 

 

 

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 The mixing is complete. 

 

It develops very strong gluten even without autolyse. CLAS rocks!💪💪💪

 

 

Just sit back and watch the dough rise. Easy peasy!

 

 

Ta-da!

 

 

 

 

 

 

 

 

 

Comments

GaryBishop's picture
GaryBishop

Or, are those different things you are adding?

10% whole-wheat CLAS, 50g

15% water - CLAS, 75g

Yippee's picture
Yippee

10% whole-wheat flour from CLAS, 50g

15% water from CLAS, 75g

GaryBishop's picture
GaryBishop

Questions on CLAS:

How much CLAS do you make at a time?

Do you keep it in the fridge?

I'm guessing it settles over time. Do you stir or shake it before use?

Do you remove from the fridge the night before? Or simply use warm enough water?

Yippee's picture
Yippee

Hi, Gary:

 

How much CLAS do you make at a time?

200g grains, ~500g CLAS

 

Do you keep it in the fridge?

Y

 

I'm guessing it settles over time. Do you stir or shake it before use?

Stir thoroughly before use.

 

Do you remove from the fridge the night before?

N

 

Or simply use warm enough water?

Ideally, I should let it come to room temperature naturally, but I rarely do that. I usually warm it up in a warm water bath.

P.S. Or warm it up with one of Zo's fermentation features while I prepare the rest of the bread's ingredients.

 

 

Yippee

Benito's picture
Benito

Superb Yippie!

Benny

HeiHei29er's picture
HeiHei29er

Looks great Yippee!

Yippee's picture
Yippee

Thank you, guys!

Yippee

 

jo_en's picture
jo_en

Hi Yippee,

I really find it inspiring to see what a fine clas bake can be like!!

The color and shape make it so appetizing.

Thanks for all the details on how to mix.

Yippee's picture
Yippee

for your kind words, but I attribute a large part of the success of this bread to CLAS, so the credit goes to Rus.

Yippee

jo_en's picture
jo_en

Hi Yippee,

This recipe is my favorite!! We have the bread almost  daily at dinner. 

I tried 4.2% (down from 5.3%) whole grain wheat malt and 95.8% hard red wheat. ( 20/475; but may try 18,16,14...)

There are swirls that you can see (maybe I didn't uniformly mix the  wheat and wh malt flours after grinding them),

but overall the malt seems to lighten what I was getting.  I will keep working on it. The 30 min zoji mix was so helpful.

You were right that I would love using clas!!

 

 

PS  Now I know about the swirls!- I floured the table when shaping instead of using wet hands.

 

Yippee's picture
Yippee

So glad I could help! Go CLAS!💪💪💪

Yippee