20200531 Sour CLAS Bread
Lance and Pul had asked me how acidic the bread made with CLAS is. My answer: It depends. One can create aromatic, full-flavored, but mild-tasting loaves by using a small amount of CLAS. One can also make sour bread by manipulating the amount of CLAS used, temperature, timing, and ingredients. And the critical control is straightforward--the temperature.
Because all the sour loaves I previously made with CLAS contained a high percentage of rye, to compare apple to apple, I used only wheat flour in this bake to experiment. What I made was the mild-tasting Ukrainian loaf that I had made before.
The plan of this bake was:
3% WW CLAS
30% Beehive AP
10% water (I forgot to add the remaining water, so the bread ended up with a 50% hydration)
0.8% dry yeast
Preparing the pre-dough the night before, the pH of the mixture was 5.1.
After ~ 10 hours @ 30C/86F (it might have been ready in less than 10 hours, but I wasn't checking in the middle of the night), the pH dropped to 3.7.
pH 4.7 - fully-fermented main dough after about three hours @ 31C/88F - 33C/91F ish.
The 50% hydration loaf had less volume than the 60% hydration loaf.
The crust was more crackly because of the lower hydration.
This loaf had a much stronger and long-lasting tangy aftertaste than the one made without pre-dough. One can easily create a sour loaf with CLAS by playing with the variables.