20210604 Stan's (100% Whole-grain+pecan) Orange Raisin Rye with CLAS

To learn more about concentrated lactic acid sourdough (CLAS), please see here and here. 

Thanks to CLAS (and Rus ), making this decadent dessert bread is truly a piece of . It is a fancy and thoughtful gift that will definitely wow your friends! Let the results speak for themselves.  

OR = original recipe %, and our procedures differ.

Pre-dough

(mix in KitchenAid and bulk in it's bowl and your hands will thank you)

10% whole rye CLAS

90% fresh, unsifted rye flour ground by Vitamix

(OR: white rye/medium rye 50/50)

50% full-fat homemade yogurt (OR: milk, of which I ran out)

34% water (OR: 28.6%)

0.15% dry yeast (OR recalculated: 0.37%)

dough temp 30C/86F -ish

30C/86F x 240 mins

Dough

pre-dough

3% water (Yippee +)

salt 1.8%

26% raisins, soaked with rum and water  (OR: 20% raisins, syrup 3.9%)

12% candied orange (OR: 5%)

38% toasted pecan (Yippee +)

1.8% orange zest (OR recalculated)

Total dough weight ~1500g

Bulk

30C/86F x 60 mins

Shape

9"x2" round pan

Proof 

30C/86F x 75 mins

Bake

glaze (3.8% honey + 1.9% warm water)

220C/430F x 10 mins

200C/390F x 50 mins

glaze again, let dry overnight

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