Scalded 100% whole rye bread with raisins (CLAS!)
As I mentioned in comments over the last few days a couple of times, I was making a CLAS starter. In case some people missed Yippee's posts about it, CLAS stands for "concentrated lactic acid sourdough", and it's just like a regular starter - except it doesn't have yeast, only LABs. I made it using whole rye flour, diastatic malt powder, a little vinegar, water by inubating at ~40°C, where LABs are happy, but yeast are suppressed. Vinegar creates a low pH to prevent growth of unwanted bacteria. Access to oxygen is also restricted with the same purpose. While CLAS has been around for a while, the easy application of this type of sourdough has been extensively covered and popularized by Rus Brot, and he even has a web page about it in English: http://brotgost.blogspot.com/p/clas.html
The advantage is separation of souring and lifting powers (lift is provided by commercial yeast, and souring, critical in particular to rye bread, is provided by CLAS). In addition, while I didn't use it this time, overnight refreshment of CLAS and simultaneous scalding really simplifies scheduling for scalded dough, which otherwise takes basically the whole day.
My CLAS didn't smell quite right after building (I only had diastatic barley malt, not diastatic rye malt, could be because of that): it had very prominent fruity notes which it shouldn't have. So I refreshed it once, and then the fruity aromas were gone and it was ready to use. I followed this recipe for all whole grain rye bread with a scald and including raisins: https://www.youtube.com/watch?v=GpAfPmKkn_Q&list=PLrSg5cYpPtU96v2LWR9rETxWDEHe3iIcj&index=36
Since I was testing my new CLAS, I decided to halve the recipe just in case something goes wrong. I also forgot to add caraway seeds :( Here is the formula: https://fgbc.dk/1o2h Normally it would include 2g caraway seeds in the scald (this is for my half-sized recipe). I also used mostly new flour that I haven't used before (Polish whole rye), and I think it was much more thirsty than what I am used to, and what Rus used, and I slightly underhydrated it in the end: when shaping the dough was stiffer than I expected and what I see in the video, and the final bread seems a little less soft than Rus shows. Half of the recipe made a little neat loaf, I shaped it quite long and thin.
The flavour is really-really nice. I don't know if it's the new flour or the CLAS, but I think the flavour of the bread itself is a little fuller and more complex than I previously experienced (different recipe too, of course), and addition of raisins makes it an almost dessert bread. Delicious. The bottom crust is deeply caramelized from baking on the steel (but not burnt), which actually adds nice flavour and texture contrast.