20210629 Le Cordon Bleu Brioche Fromage (100% whole-grain) with CLAS
To learn more about concentrated lactic acid sourdough (CLAS), please see here and here.
I rarely baked whole-grain bread in the past because my family did not like it. But the whole-grain loaves I recently made with CLAS turned out so great – they were as tender and tasty as white bread - that my family did not even notice they were whole-grain! Encouraged by my family's reaction, I made another whole-grain bread with CLAS. I converted a Le Cordon Bleu formula, which mainly uses T55 flour, to 100% home-ground whole-grain flours. The workflow is super simple – four-hour pre-dough followed by less than two hours of bulk and proof. The smell and taste of this bread is marvelous, and my family loves it! I am thrilled that I've successfully introduced more healthy foods to them!
Pre-dough
5% whole rye CLAS
95% fresh white whole wheat, ground by Vitamix
30% eggs
40% scalded full-fat milk
0.15% gold yeast
DT 30C/86F –ish
28C/82.4F x 240mins
Dough
Pre-dough
22.5% butter
8% scalded full-fat milk
2% salt
0.5% freshly-ground black pepper
50% Comte cheese - I could not find any semi-hard cheese (except the stinky one) from the Auvergne region, which is said to be the origin of this bread.
0.6% gold yeast
Shape
9x4x4 pullman
total dough weight ~1100g; reduce the dough weight next time to prevent the dough from overflowing the top
Bulk
32C/89.6F x 45mins
Proof
32C/89.6F x 55mins
Bake
egg wash
no steam
210C/410F x 35mins
cover with foil
210C/410F x 20mins
Comments
Lovely whole grain sandwich loaf Yippie, it’s great that your family like it. I always hated whole grain bread as a kid, but I never had home baked as a kid.
Benny
When I was a kid, homemade bread was not common in Hong Kong. The Garden brand was the most popular brand for bread. Their sandwich bread selection was/is called "Life Bread". They pack the sandwich loaves in cute, eye-catching bags with various colors of checkers. It's almost like a fashion statement! I remember that their whole wheat bread bag was orange, and the bread tasted very strong and weird, I didn't like it! I had never heard of homemade bread then. Who knew that one day I would become a home baker and make any bread I like!
Yippee
No wonder your family liked this one. The crumb looks amazing for a 100% WW. What grains did you use to mill?
I think this one is your type of bread - it has 50% cheese! The aroma is incredible, you must know what I mean. I used hard white wheat berries. So far all the whole-grain (100%) breads I made have nice crumb. I think CLAS must have done the trick! Give it a try if you can.
Yippee
Hi Yippee,
I want to try this! Could you tell me the kneading times in the Zoji?
My white ww is coming this week from Azure. :)
Thanks!
Your loaf looks so yummy!!