The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

25% whole wheat "sourdough" with CLAS - repeated

Ilya Flyamer's picture
Ilya Flyamer

25% whole wheat "sourdough" with CLAS - repeated

I wanted to repeat the same bake, but adjust after seeing the results. I reduced the yeast to slow down the fermentation, and reduced the hydration. Unfortunately, I accidentally overshot the temperature A LOT (I wanted around 25, but got over 30), so the fermentation was very fast even with just 1g IDY, and I only extended bulk by about 30 min. Despite lower hydration, the dough was still surprisingly slack. I wonder if it's just because it started out very warm, or CLAS doesn't strengthen the gluten like regular sourdough does, for some reason. Here is the formula: https://fgbc.dk/1oou

I avoided problems with loading in the oven this time (I actually inverted the loaf directly onto the preheated lid of the Pyrex dish that I use instead of a DO), and it baked up very nicely, with an excellent crumb. Not much difference in flavour I'd say, except I baked it a bit darker, so the crust was more robust.


I wonder why getting such nice even and moderately open crumb is so much easier with CY + CLAS vs SD. I have so little experience using CY, and yet the crumb is basically perfect. While with SD it was always more wild, uneven, and not so reproducible.

Comments

Benito's picture
Benito

Wow, what a great bake Ilya, I agree that crumb is perfect.  I don’t know the answer to your question but I can see some advantages of using CLAS based on your few bakes.

Benny

Ilya Flyamer's picture
Ilya Flyamer

Thanks Benny! Indeed, I'm quite happy with my results so far. Need to try some other styles, like baguettes or ciabattas, pizza, focaccia...

jl's picture
jl

this is super attractive! I think the greyish crumb looks more inviting than AP-white crumb.

Ilya Flyamer's picture
Ilya Flyamer

Thank you! Also has more flavour than all white flour :)