The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

20200514 CLAS Cranberry Walnut Bread

Yippee's picture
Yippee

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

pul's picture
pul

Very nice bake indeed.

Do you find the final flavor more acidic due to the CLAS? How would you describe and compare to sourdough?

 

Yippee's picture
Yippee

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

pul's picture
pul

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?

Yippee's picture
Yippee

You need the live microbes on diastatic malt to start a CLAS, but the microbes on non-diastatic malt are , aren't they? 

pul's picture
pul

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/

 

 

 

Benito's picture
Benito

Beautiful Yippie, your family is lucky to have you baking those gorgeous breads for them.

Benny

Yippee's picture
Yippee

As a family, we do things for each other.  I am lucky to have them, too!

Best,

Yippee