Zoji SD: FLAS/CLAS Basic 100% Lean Whole Wheat Loaf

Recipe for 100% whole wheat lean loaf  (made in this 2000ml Pullman pan)

[For the same bread but using the thermophilic sourdough (TH-SD) see recipe here .]

Note the clas loaf weighs about 75 gr more the flas loaf.

CLAS or FLAS LOAF PROCEDURE

Refer to and carefully follow the procedure in Yippee's recipe  Simple 100% Whole Wheat with CLAS using the Zojirushi Bread Machine with dual paddles.

Total Flour: 475 gr freshly ground flour

     455 gr hard red wheat berries

     20 gr wheat malt berries

1. Grind all berries into a fine flour and sift.

• coarse particles are ground for 35 sec in a coffee/spice mill;
• they are added back to the fresh flour

2.  Add flour to Zoji kneading pan; then pour

     90 gr liquid flas and 290 gr water (room temp) over flour and knead 10 min.  

     [If using clas, pour the mixture of 120 gr clas with the added 334 gr water (both at room temp) over the 475 gr flour (455 gr ww and 20 gr wh malt) in the Zoji mixing pan.]

3.  After 10 min, sprinkle

     8-9 gr salt and 1/2 tsp SAF dry yeast over the dough.

4.  Knead for 20 min more.  Check dough development pictures in Simple 100% Whole Wheat with CLAS.

The warm temp of freshly milled flour and the extended kneading above should bring the dough temp to around 28C.  If it is slightly less than 28C after the 30 min  kneading, then the dough will be warmed during the rise through a temp controlled heat source. 

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5.  Let Dough Rise at 29C for 1h 40 min - 2 h. Use poke test to check dough (almost doubled).

3 Ways for Controlling Temp:

1. Salton yogurt tub with a temp controller set at 29.5C
2. Let dough remain in the Zojirushi (Setting-off; lid closed.) for the rise at 28-30C. You may need to monitor this. (Do not use Preheat setting-temp may fluctuate too high.) 
3. Brod and Taylor proofer set at 29-31C.

Note the nice bubbles formed by the end of rise:

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6.  Shape the dough and place in your own pullman loaf pan, lined with parchment paper.

      Place entire pan in a plastic bag.

     Proof at 31C for 45-60 min.

      Check with poke test.

7.  Paint the surface of loaf with mixture of

     1/2 t dry powdered milk and 1/2 t milk

     This will help moisten the loaf for oven spring and brown the loaf.

     Slash the top lightly (to prevent a hollow top during bake).

8.  Bake in the Zojirushi bread machine. In place of the Zoji pan, prop your own pan on a small inserted rack.

     Zojirushi Bread Machine is programmed for 10 min Preheat followed by 70 min Bake.

     Test for internal temp after 45-50 min. The final temp on the loaf below was 206F after 50 min (you may prefer 202F).  Cool 6-12 hours.

Slices: 

 Quick Reference Recipe Card

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How to Sift without Flying Flour!! (the mesh is 20 holes/inch)