20200810 Golden Durum Bread with CLAS
To learn more about concentrated lactic acid sourdough (CLAS), please see here [1] and here [2].
Before I show you my bread, let me introduce my new friends to you. I've started a new hobby - vermicomposting - during the COVID quarantine. These red wigglers will produce "black gold" that will be very beneficial to my plants.
[3] Hopefully, I will show you more beautiful flowers from my garden next time. [4] Now, back to the durum bread. My formula and procedures are straightforward, and the bread is very delicious. By now you probably know my trick - CLAS. I bought a bag of durum berries, which cost me an arm and a leg, to make a durum CLAS so that my bread is 100% durum. [5] Given the speedy one-day delivery and the successful outcome of the durum CLAS, I'd say the 13 was well spent. [6] I have lots of durum flour. It would be nice if I can make CLAS out of it. Then I don't have to buy another bag of berries that takes up storage space. I'm making a batch of CLAS using flour to see if it works.[7] |
[7]
[7] Total dough weight ~ 1.1 kg Autolysis overnight at room temperature, 97% extra fancy durum, 55.5% water, After autolysis, the dough became very pliable, smooth, and silky after a few folds. Dough Autolyzed dough, 3% durum CLAS, 4.5% water, 0.6% yeast, 2% salt, Mix in KA 600 speed 10! x 2 minutes to fully incorporate all ingredients, a few folds to smooth and tighten the dough, Bulk 88F ish x 150 minutes, Two sets of folds in between, Shape, Proof 88F ish x 20 minutes Bake Preheat @ 550F, 482F x 10 mins with steam, 374F x 40 mins w/o steam,