clas in a thermos
Quick and easy clas!
Mariana wrote that one could just use a thermos for making flas (liquidy relative of clas). It worked and so I found clas in a thermos works too (Nissan stainless steel).
To get it in and out of the thermos easily, I just changed the hydration from 190% to 300%.
The recipe is 25g rye malt flour, 75 gr whole rye flour, 10 g vinegar, 290 gr water (45C).
Warm up the thermos first with some 50C water - 15 min.
Empty that water from the thermos and pour in the "diluted" version (300% not 190% hydration) of clas with a funnel. There is no need for plastic film - Mariana suggested that giving the thermos a shake every few hours would help to avoid mold growth.
Initial temp inside the thermos of this clas was 42-43C; after 24 hr, it was around 37C (pH4).
I froze portions of 200g (50 gr rye flour and 150 g water). This amount will contribute 10% flour in a loaf of 500 total gr (100%) whole grain flour.
I saw no difference in the mixing of the dough and the rise (using 1/2 tsp dry yeast) during bulk was really good.
Being able to freeze clas makes it worthwhile to make a large amount of clas. Then it is ready on demand (after thawing).
This is the loaf just baked (4.5 hr total for prep and bake time). I hope the crumb will be ok but it does feel soft.
PS The final read temp out of the oven was 202.5F. I sliced this morning. The lower part of the bread is missing bubbles but overall so soft ...I'm still working for Yippee's beautiful crumb!
PSS Vinegar above is "white distilled vinegar" - 5% acidity (check product labels).