October 1, 2023 - 8:47pm
Max Bran bread
I've just created a blog entry to describe my "Max Bran bread": Max Bran Loaf
I usually make it in a bread machine so it is only fitting to post it here. Plus, this forum needs some life.
Be gentle, this is my first blog post. :) We can discuss it here.
Cheers.
Share
Thank you! I have been looking forward to this!!
I love working with BM bakes.
I was thinking, at sea level, this might could benefit from some of your malted wheat.
Also, I have not tried this with CLAS yet.
I really appreciate your writing about the 4day clas. It made a noticeable difference in bread crumb and now with a 1:9 refresh it won't take any longer that the 24 hr clas types.
Glad to hear the good results!
Who or what is LJ ?
LJ is Living Journal where I read more on the 4-5 day process of clas. See here.
"Live Journal", I think. Trouble is, the LJ links people have been posting here on TFL come up in Russian in my browser. I use the Vivaldi browser and it will offer to translate for me. It does a better job than Google Translate, but sometimes something odd shows up.
TomP
You are right on the title. :)
Also I agree on "odd" terms that come up. I had to ask around tfl to get help. 2ndly, there is no help with text "frozen" on the jpegs!
I do love the pictures of loaves out there.
There is a very squarish bread tin with sharp 90 angles that I think was on LJ. Of course, Mariana's blog is full of fun stuff.( found: The loaf pan is USA Pullman.)
Yes, that is the page I referenced most when learning to do it. I use the same process (150% hydration, 24 hr 9:1 refresh) for rye and whole wheat CLAS, and am getting excellent results. Totally hassle-free in the little 1L yogurt maker.
I added pics of the same bread, this time KA mixed and kneaded, and oven-baked. This version has a little more open crumb but the taste and texture are no different. They're both excellent.
KA mixed and oven-baked
An interesting tidbit - this loaf was proofed in a Zojirushi CEC20 in Rise1 cycle (82ºF), and you can see the characteristic downward slope to the right of the Zo double-paddle machines... even from just proofing! The cause is the cooler temperature on the right side of the chamber. You would think that Zo would fix this issue...
I've just posted the recipe with details for the CLAS version of Max Bran.
Max Bran with CLAS