20200514 CLAS Cranberry Walnut Bread
To learn more about concentrated lactic acid sourdough (CLAS), please see here and here.
A super delicious dessert bread made in about three hours with CLAS!
Whenever I see how much my family appreciates and enjoys my bread, my heart is filled with gratitude. I cannot thank Rus enough for teaching me how to use CLAS to effortlessly create yummy bread. How lucky I am to have learned this invaluable technique!
CLAS is truly magical!
90% Beehive AP
7% WW
3% WW CLAS
61% water
0.7% dry yeast
38% dried cranberry, plumped
38% walnut, toasted
Bulk: ~ 100 minutes at 88-91F ish
Proof: ~ 30 minutes at 91F ish
Bake:
need to perfect it next time, as a few cranberries on the surface were burnt.
440F x 10 + steam
425F x10
400F x20
Comments
Very nice bake indeed.
Do you find the final flavor more acidic due to the CLAS? How would you describe and compare to sourdough?
Hi, pul:
The acidity of this bread is quite mild because I used AP flour and a small % of WW CLAS. I could switch to bread flour and use more WW CLAS, or use whole rye CLAS to make it tangier, but my family wouldn't like it. I made the same bread years ago with traditional sourdough; my family complained because the sourness had masked the flavor of the ingredients. My family loves this CLAS version because it creates a depth of flavors, which perfectly complement the nuttiness of toasted walnut and the tartness of cranberries.
We can use CLAS to produce very tangy bread by making a pre-dough. I am planning to use CLAS to create a Monheim's sourdough, and then reproduce a super tangy German rye bread that I made with traditional sourdough before. But I probably would enjoy the simple, casual, straight dough baking a bit longer before doing so.
Yippee
I will have to try it sometime. I already knew Rus youtube channel and his complex baking. His video on CLAS uses rye flour, but I will use WW as you did. I've got non-diastatic malt, would it work?
You need the live microbes on diastatic malt to start a CLAS, but the microbes on non-diastatic malt are
, aren't they?
Thanks Yippee, I am not familiar with malt types and differences. Searching on google, it seems diastatic malt powder is similar to sprouted flour. I guess I better get something from the market.
https://www.weekendbakery.com/posts/making-your-own-diastatic-malt/
Beautiful Yippie, your family is lucky to have you baking those gorgeous breads for them.
Benny
As a family, we do things for each other. I am lucky to have them, too!
Best,
Yippee