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20201122 Rus Brot's Panettone with CLAS

Yippee's picture
Yippee

20201122 Rus Brot's Panettone with CLAS

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

 

 

 

This is another yummy formula from Rus. Thank you! 

 

  

 

 

 

My largest panettone production in one go. 

    How can I prevent the top from bursting and form a dome smoothly coated with egg wash when baked?樂樂樂     Super delicious! I am sure I will impress my friends again!   TJ is awesome! 

 

 

 

Comments

kendalm's picture
kendalm

beautiful ! 

Yippee's picture
Yippee

It's so delicious and we've almost finished one loaf! Need to make another batch tomorrow to share with more friends.

Yippee

alfanso's picture
alfanso

Never tried making it, but word is that it's an acquired skill through trial and error.  If you aren't happy with the cracked tops, you can always download them to me!

Yippee's picture
Yippee

Hi, Alan:

I sent three of them away, and my family and I ate the 4th one. When I make the next batch(es), I will perfect the shaping.  Hopefully will not see the cracked tops again. Thank you for your comments.

Yippee

 

pul's picture
pul

I am going to give it a try this weekend. Need to prepare some CLAS. Thanks for the link to the recipe

 

Question: Which flour did you use to make the CLAS?

Yippee's picture
Yippee

plus rye malt that I bought from a home brewing shop. One time I forgot to use rye malt, so it was all freshly milled rye flour, that worked, too. When you make it, make sure to scale the dough according to the volume/size of your mold.  In Rus's video, he used a 15cm dia x 13 cm h (verify) mold, which is bigger than mine. So I adjusted the dough weight proportionally. Remember, temperature control, temperature control, temperature control.  I cannot emphasize it enough. If you carefully follow his instructions, your bake will turn out great.

Good luck!

Yippee

pul's picture
pul

Hi Yippee,

I think the procedure worked well. The CLAS had a pleasant flavor with sour notes, so I guess it was in the recommended PH range. Check the consistence below.

I had fun making the mold using a paper bag. A difference from the Rus's recipe, besides quantities, was that I soaked the fruits in booze. Thanks for the links to this nice method.

Yippee's picture
Yippee

Your panettone looks fantastic! I'm sure Rus will be very pleased to see how much we enjoy his bread! Happy Thanksgiving!

Yippee

pul's picture
pul

This was the first panettone I ever made. So, I used only 180 g of total flour for trial run. I am very satisfied with the final results: great looking, nice texture, and tasty. I am thinking to use CLAS to make some croissants. What do you think?

Thanks!

Yippee's picture
Yippee

CLAS can be used in any dough.  Looking forward to your post on CLAS croissant!

 

Yippee

Tortoise Blue's picture
Tortoise Blue

Hey Yippee,

Looks awesome. My next bake to try. I followed your link to RusBrot’s site and made his 80% rye with the CLAS. FABULOUS! I have a question, can I keep refreshing my CLAS or must I make a new one from scratch each time. (The refreshed CLAS has a pH of 3.4. I have a small amount  storred in the fridge).

Thanks for your insight.

Tortoise

Yippee's picture
Yippee

Hi, Tortoise:

 

You may refresh only.  If I remember correctly, 1:10 for rye CLAS @ 40+-2C x 12 hours, and 1:7 for wheat CLAS @38+-2 C x 12 hours.  I rarely refresh and mostly use CLAS straight from the fridge or warm it up before baking. It's OK for me to do so because I've only made wheat bread recently.  If you make high % rye or whole rye, you must refresh or use new. Refreshing takes less time and gives you a lower pH?, I'd say go for it if you like it that way. But it takes more steps to refresh than making a new batch: you have to measure how much CLAS is left and refresh with a different ratio -- too much work for me. I usually keep a small amount of CLAS that I use up quite quickly, then I make a new one. So my CLAS is never too old. I use the Instant Pot's yogurt function, leave the CLAS in it and forget about it for the next 24 hours, check the pH, give it a few more hours if needed. This way, it's more relaxing.  I gave up traditional sourdough for CLAS because CLAS gives me peace of mind without compromising quality. I will avoid any extra work if I can. Here's how I set up the instant pot to make CLAS:  

 

then cover it with the lid.

Unfortunately, I developed this water-bath method when I constantly deal with my annoying proofer's inability to maintain a target temperature. It drives me crazy. You don't need to do it this way when using an instant pot, but it ensures a stable temperature of the medium, and I don't have to monitor it with (multiple) thermometers.  What do you use to control temperature? 

Yippee

Tortoise Blue's picture
Tortoise Blue

Hey Yippee,

I use an Instant Pot too. I have an Ultra that allows me to program the temp and time. Works great. I was thinking that I would keep my CLAS in the fridge, use up as I bake then refresh when I would get low. Only takes 12 hours as opposed to 24 hours for a fresh batch. I would refresh in the evening and have it ready to go in the am to mix up a batch of bread dough. Frees up my IP too. Rus' panettone sounds so much simpler that doing the constant feeds that I've done in the past. Also want to try it on some of my regular SD bakes. His site is an incredible wealth of knowledge. Thanks so much for the enightenment! Looking forward to your future baking adventures.

Tortoise

Benito's picture
Benito

Wow, Yippee these panettone are amazing, the crumb is just beautiful.  I bet they taste so delicious, better than anything you can buy in a store.  Great baking.

Benny

Yippee's picture
Yippee

 It tastes very good, but I am very worried about my waistline.  The panettone plus the basbousa I made today--butter, sugar, and carbs--yikes!!

Yippee