The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

20200930 How I bake with CLAS

Yippee's picture
Yippee

20200930 How I bake with CLAS

Because of COVID, we all minimize traveling. I haven't seen my friends for a long time, especially those who live afar. To reconnect with them, I made Rus's Ukrainian loaf and sent it to them with other homemade goodies. The bread was well received. My friends' wives all want to learn how to make it, but some are somewhat confused about the process. I summarized the steps to the bare minimum to help them start using CLAS ASAP to bake.

 

  1. Understand how concentrated lactic acid sourdough ("CLAS") works. Read the following blog post up to the point where video clips appear.  

     https://brotgost.blogspot.com/p/clas.html

 

2. Then, watch the following videos in which the baker demonstrates how to make CLAS. You may choose either one of the two methods to make it, depending on the available ingredients. 

 

a. Video 1 - the preferred method, watch up to 6:51

                 https://youtu.be/iPQV8qcwK1M

 

 

b. Video 2 - watch from 2:30 to 8:41

        https://youtu.be/niIcAuRRxWo  3. Recap

 

Being able to control the temperature in the required range is the key to successfully produce a flavorful loaf.  I use a proofer or the yogurt function of the Instant Pot. 

 

Making CLAS with rye, you will need:

Rye or any other malt: 25g

 Whole-grain rye flour: 75g

 Water T. 45°C: 180 ml

 Vinegar (5%???): 10 ml

 Fermentation temperature: 40°C±2°C

 Fermentation time: 24-36h

 Hydration: 190%

 End pH: around 4

 

Making CLAS with wheat, you will need:

wheat malt: 25g

 Whole grain wheat flour: 75g

 Water T. 45°C: 140 ml

 Vinegar (5%???): 10 ml

 Fermentation temperature: 38°C±2°C

 Fermentation time: 24-36h

 Hydration: 150%

 End pH: around 4

 

 

 4. If you are new to bread making, read the "What do you need to purchase to get started?" section in the following blog post before proceeding further. 

https://brotgost.blogspot.com/2020/03/blog-post.html   

 

 

  Making Rus's Ukrainian Palyanitsa loaf 
  1. Watch the following video in which Rus shows how to make Ukrainian Palyanitsa with CLAS. 

         https://youtu.be/tpNqhC5s_Ck

 

 

 

2. Formula and procedure

 

CLAS 101.5 g (hydration 190%, 35g wholemeal rye and 66.5g water)

(can be fresh or from fridge pre-warmed up to 30C/86F

 

Flour 665 g (high gluten flour German 812/or use bread flour)

 

Water 350 g (30-35C/86-95F)

 

Dry yeast 4.6 g 

 

Salt 10.5-14 g(table salt use10.5g, kosher salt use 14g) 

 

Total 1,144.5g

 

65% hydration = water weight / flour weight

 

(Dough temperature 30-33C/86-91.4F)

 

Bulk fermentation

90 minutes at 30-33C/86-91.4F 

 

Fold 

the dough according to the video

 

Rest 

30 minutes at 30C/86F

 

Shape

 

Final proof

25 minutes at 32 C/89.6F

 

Preheat the oven to 250C/482F

(It may take an hour+ to preheat the oven with the baking stones, so plan accordingly)

 

Score

 

Bake 

8-10 minutes 250C/482F with steam

then 40 minutes 190С/374F

 

 

 

 

 

Comments

isand66's picture
isand66

Thanks for sharing.  I'm sure your friends are very happy with receiving your gifts and learning how to make them as well.

I will have to study this myself and see if I have the patience to try :).  I think we may need to do a bread exchange again soon!

Happy Baking!

Best Regards,
Ian

Yippee's picture
Yippee

But can you wait until I make something complex? Lately, I've only made straight-dough bread with CLAS. It's so easy that I'm almost reluctant to leave this comfort zone! But sooner or later I will resume baking rye bread. When I do, you can be sure to expect one in your mailbox! 

Cheers,

Yippee

isand66's picture
isand66

I’m baking two different breads tomorrow-we’ll see how the come out.