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.