20220815 Malted sandwich bread with CLAS

Please see here and here to learn more about concentrated lactic acid sourdough (CLAS).

This bread is very easy to make once you get all the ingredients.

Making malted wheat flakes

We can flake it using Trailrunner's method 

or 

using  a pasta maker

Either start with non-diastatic wheat malt, such as this one:

https://www.brewingwithbriess.com/wp-content/uploads/documents/Briess-PISB-Caracrystal-Wheat-Malt.pdf

or 

Moisten diastatic wheat malt with water not more than twice its weight, steam it under pressure in an Instant Pot for 30 minutes to soften and convert it to non-diastatic malt, and flake it with a pasta maker. Using this method, 55g of wheat malt yields ~ 89g of flakes.

 Click to enlarge

Ingredients

A.

3% whole wheat CLAS

4.5% water - CLAS

84% Beehive AP

4% sugar

0.2% barley malt powder

46% water

B.

2% salt

0.6% dry yeast

C.

5% butter

D.

13% wheat bran

12% water

E.

25% malted wheat flakes

Total dough weight 680g

DT 31C

Mix

+A. above and mix until a dough forms

continue to mix,

and +B. to fully incorporate and develop gluten

+C., continue to mix to combine 

gradually +D.(could have incorporated more water, but I was in a rush today)

gradually +E.

Bulk

~32C x 90 mins

Shape

9x4x4 tin

Proof

38C x 50 mins

Bake

446F x 40 mins, no steam

unmold

446 x 5 mins, rotate

446 x 5 mins or until it taps hollow

 Click to enlarge