20231031 Air Fryer + Bread Machine 100% WW Honey Seed Bread with CLAS
Please see here and here to learn more about concentrated lactic acid sourdough (CLAS).
I believe in the rewards of helping others. When someone on the forum needed a nostalgic bread recipe, I experimented with one. While it may not be their perfect match, it's become a tasty alternative to my family's beloved cranberry walnut daily bread.
Ingredients
10% WW flour in WW CLAS
90% fresh WW flour, ground in a Vitamix
15% water in WW CLAS
55% water
8% honey
2% salt
0.7% dry yeast
25% toasted sesame seeds
10% toasted sunflower seeds
10% golden flaxseeds soaked in
20% water or milk
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~10% extra water or milk if the dough can take it
Total dough weight ~ 500g, including the extra 10% liquid
for a 1.5cm x 11.5cm x 10cm pan with lid
Mix
follow the mixing instructions here
Bulk
in the Zo, using "Rise 3"
38C x 70 mins
Scale
~ 500g@
Shape
gentle folds, then
place dough in the mold
Prove
in the Zo, using "Rise 3"
38C x 50 mins
Bake
in the air fryer
no preheat
350F x 20
flip
350F x 10
check
insulate the excessively dark side with foil
350F x 5
Bake
in the bread machine
insulate the side near the heating elements with layers of foil
dark crust setting x 30 mins
soaking 10% of flaxseeds with 20% of either water or milk
Toasting up 25% sesame seeds gives the bread such an incredible aroma!
10% toasted sunflower seeds
Incorporating an additional 10% of milk or water into the dough at the endif it can handle it
Bulk in the Zo, using "Rise 3"
38C x 70 mins
scaled and placed in the molds
Prove in the Zo, using "Rise 3"
38C x 50 mins
Bake in the air fryer or bread machine
Air Fryer Loaves
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Bread machine loaves
Are your cube pans where 2 at a time fit both af and bm these?
Wow, I wish i could live near you and buy at your bakery! I have a dough I am ready to shape right now but I think I will go toast some sesame seeds first.
What a perfect cubic shape-nice for gifts? Was there a preference for bm or air fryer loaves?
Happy New Year Yippee!!
Hi Yippee,
I noticed that your bulk and final rises are at 38C. That is new to me. How do you know when to let the temp be at 28-32C vs. this higher temp? Your loaf is 100% whole wheat-is that a factor? Do you regularly use this temp? I want to try on next loaf. Thanks!
Happy New Year! Wishing you a year of good health and plenty of joyful baking!
I bought my pans in Hong Kong. I'd have bought from Ali if I wasn't there.
I've been getting the hang of the air fryer by using it a lot for baking bread. But when it comes to the bread machine, I haven't had as much practice, so I'm not as comfortable using it to its fullest yet. Ideally, I aim to use it for every baking phase, from mixing to proving to baking, and adapt to its limitations. One adaptation I've made is proving at 38°C, and the dough and flavor turned out great, so I've made it a regular practice.
Best,
Yippee
like the higher temps from what I recall reading they do well up to 110F!
What temp do you like for clas doughs? in this higher temp range? 38 even to 43C??
I do CLAS and Yogurt at the same temp 110, though I've been known to go as low as 105F for longer ferments. LAB can easily handle 115F.
Being able to maintain an accurate temp makes things easier. You wouldn't want to go much over 120 F as things start to die off pretty quick above that temp.
That said other interesting things happen in the 124 to 140 range with enzymes.
just a side note, Temps that high can add quite a bit of additional sourness to. the bread. Lower temps. will be milder as they favor the yeast over the LAB.
I misread your question. For CLAS "dough" I proof at around 85 - 90F. You could go higher and it would likely produce a more sour loaf. If I were to do that I might reduce the starting amount of CLAS.