20210604 Stan's (100% Whole-grain+pecan) Orange Raisin Rye with CLAS
To learn more about concentrated lactic acid sourdough (CLAS), please see here [1] and here [2].
Thanks to CLAS (and Rus [3] ), 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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