- To learn more about concentrated lactic acid sourdough (CLAS), please see here and here.
Ingredients (pre-warmed and maintained at 30-32C/86-89.6F throughout the process):
50% freshly ground, unsifted whole wheat (All the whole rye/wheat flours I bought are rancid.)
42% freshly ground, unsifted whole rye
8% whole rye CLAS
30% + 9% water
50% home-made yogurt, full fat
8% honey (recipe calls for 1.3% sugar)
2% salt (recipe calls for 1.3%)
0.3% instant yeast (recipe calls for 1%)
sunflower seeds as needed
I decided to change the sweetener to honey and increased its amount to 8%.
Still using my Vitamix to grind the flours since I am not ready to play with my new toys yet.
I autolyzed the whole wheat flour with yogurt; gluten was quite well-developed after ~2 hours.
I added some rye flour to the wheat-yogurt mixture and mixed them in my Zojirushi bread machine for ~10 minutes to strengthen the gluten. Then I added all the remaining ingredients and mixed for another 10 minutes, and added more water during the mix until the dough couldn't take in any more. The dough looked like this when mixing was complete:
Bulk: 30-32C/86-89.6F x 150 mins
I halved the recipe to 523g total dough weight, which fits perfectly in a 8x3x3 pan.
Proof: 32C/89.6F x 60mins
My bread machine "hack".
Baked in my Zo x 70mins, dark crust.
Crumb shot (click to enlarge).
Since my family likes this bread, I want to share it with my friends, too. This time I pre-fermented 100% of the flour and increased the amount of CLAS to 10%. The bread turned out even more flavorful and was slightly tangy. If time permits, I think I will continue to make a pre-dough in the future. I made this bread with a 9x4x4 tin, so the slices are standard size. I used organic white hard wheat berries to grind flour for one of the loaves because I ran out of red berries.
I kept the loaf that was made with white whole wheat.
Sent this loaf (made with hard red wheat) to my friend with kumquat and homemade marmalade.
Harvesting kumquat makes me happy!