The Fresh Loaf

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

Yippee's picture
Yippee

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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Comments

Benito's picture
Benito

That looks really delicious Yippee, well done.  Are you pleased with the flavour?  

Benny

Yippee's picture
Yippee

The bread is delicious. More importantly, my family likes it! The only thing I'd change is to add more raisins to make it sweeter 🤤🤤🤤

 

Yippee

mariana's picture
mariana

Beautiful bread, Yippee! Just gorgeous.

I think there is a typo in the second part of baking setting. It is either 100C/212F or 200C/390F. Can't be 100/390.

Yippee's picture
Yippee

I corrected the temperature and another typo in the post🙏🙏🙏

Yippee