20221020 Simple 100% whole-wheat bread with CLAS

Please see here and here to learn more about concentrated lactic acid sourdough (CLAS). 

Thanks to CLAS, I can make delicious 100% whole-wheat bread with freshly milled flour in just a few hours without using fat, dairy, sugar, eggs, or vital wheat gluten!

Ingredients

A.

90% fresh white whole-wheat flour ground in the Vitamix, 450g

10% white whole-wheat flour from WW CLAS, 50g

15% water from WW CLAS, 75g

B.

55% water, 275g

C.

2% salt, 10g

0.3% yeast, 1.5g

D.

8% water, 40g

Total dough weight ~900g

Mix

I find the windowpane test unnecessary and usually skip it when mixing whole wheat dough. Instead, I check the dough's elasticity occasionally by tugging it during mixing. I consider the mixing done once it feels extensible and isn't stiff anymore. This method helps me create tall and airy 100% whole-wheat bread without using any enrichments or additives.

Mix the dough using the Zojirushi bread machine, programmed for 10 minutes - for the first 3 minutes, the paddles are just stirring gently to bring the ingredients together, and in the remaining 7 minutes, the kneading begins.

1. +A, start the machine

2. gradually +B until a dough forms; continue to mix

(1st 10-min cycle)

3. +C, mix to incorporate and develop gluten

4. once the dough feels strong, start drizzling D

(2nd 10-min cycle)

5. continue to mix and gradually +D until the dough can barely absorb more water.

(3rd 10-min cycle)

Bulk ferment 

32C x 120 mins

The dough doubled.

Shape

with wet hands

fold the dough ~4-6 times into a log

dump into a 9x4x4 Pullman lined with parchment slings 

Prove

33-34C x 45 mins

Bake

Preheat to 535F

Lower to 482F once loaded

482F x 10 mins with steam

392F x 30 mins w/o steam; cover the top with foil if it becomes too dark

unmold

392F x 15 mins directly on the stone, or bake longer until it taps hollow

That's it!

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How to make whole-wheat CLAS

 ground wheat malt: 25g

 Whole grain wheat flour: 75g

 Water T. 45°C: 140 ml

 Vinegar (5% acidity): 10 ml

 Fermentation temperature: 38°C±2°C

 Fermentation time: 24-36h

 Hydration: 150%

 End pH: around 4

To refresh wheat CLAS

1:7 (wheat flour in CLAS: new wheat flour), no vinegar needed

150% hydration@38+-2 C x 12 hours

I usually make about 500g of CLAS at a time with 200g of grains. It stays in the fridge until I need it to bake, and I stir it thoroughly before use. I usually warm it up with one of Zo's fermentation features while I prepare the remaining ingredients. When I've used up most of the 500g of CLAS, I refresh it using the 1:7 ratio to make another 500g, give or take. 

I set up a water bath (~low 40s C) in the Instant Pot, support the container with a trivet, and use the Instant Pot's yogurt feature to make CLAS:   

Then cover it with the lid.

P.S. 20230722 

I can also make CLAS in the Zo using its 'Rise 3' feature because it operates within the same temperature range as a yogurt maker. I can either take out the bread pan, place the container with CLAS in the bread machine, supporting it with a trivet, or ferment the CLAS directly in the bread pan.

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How I develop gluten for whole wheat dough

https://www.thefreshloaf.com/node/68309/how-i-develop-whole-wheat-doughs-gluten 

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 The mixing is complete. 

It develops very strong gluten even without autolyse. CLAS rocks!💪💪💪

Just sit back and watch the dough rise. Easy peasy!

Ta-da!