23-04-17 CLAS rus brot Recipes, CLAS enriched breads, Misc Notes

1

Tsukatniki with Raisins, 1940 (CLAS)

flours: light rye and first clear flour; solod

recipe Foodgeek: https://fgbc.dk/30u9

rus brot YT:  https://www.youtube.com/watch?v=ZOxVEDfX74Q&list=PLrSg5cYpPtU-8Nd_ljnhXHLpaXe9oH5jN&index=27

2

Borodinsky Bread in 30 hrs (CLAS)    

(above ZOJI bake: 2023-03-01)

flours: whole rye flour and first clear flour; solod  (68% hydration)

recipe Foodgeek:  https://fgbc.dk/3126

rus brot YT:  https://www.youtube.com/watch?v=niIcAuRRxWo 

Higher Hydration Version (98%) recipe by Beets and Bones

baked in ZOJI

3

Salinātā rudzu rupjmaize - most delicious rye bread ever (Thermophilic-sd) (see bake by Yippee)

flours:   

recipe Foodgeek: coming

rus brot YT:  https://www.youtube.com/watch?v=wo7_nP6OhwA

4

Scalded 100% whole rye bread with Raisins (CLAS!) (see bake by Ilya F.)

flours: whole rye, solod

recipe Foodgeek: https://fgbc.dk/1o2h (Ilya F.-w/permission; thanks!)

rus brot YT:  https://www.youtube.com/watch?v=GpAfPmKkn_Q&list=PLrSg5cYpPtU96v2LWR9rETxWDEHe3iIcj&index=37

5      

Šventinė duona - Thermophilic

(above ZOJI bake: 2023-02-09)

flours: white (light) rye, wheat flour T110 (bolted rye used above)

recipe Foodgeek:  https://fgbc.dk/314l

rus brot YT: https://www.youtube.com/watch?v=jPbK6PwKvc8

Whole Grain Version: freshly ground whole rye (35%) and whole white wheat (65%) ; hydration (70-73%)- mini Loaf.  Wonderful fragrance and flavor!!

 TFL post: https://www.thefreshloaf.com/node/72226/rusbrot-thsd-%C5%A1ventin%C4%97-duona-100-whole-grains

6 

Simple Wheat Boule-THermophilic SourDough

flours:  bread flour (60% hydration)  

recipe Foodgeek: https://fgbc.dk/316a

rus brot YT: https://www.youtube.com/watch?v=DVd-qrqLe7o

Loaf Version (80% hydration, 100% fresh whole grains;)

ZOJI Bake: 2023-02 (used 120 g TH-SD)

Square version: 

ZOJI Bake: 2024-01-16 (used only 55 gr TH-SD)

recipe foodgeek: https://fgbc.dk/3gjt

7 

Wholemeal Wheat Bread Using Liquid Yeast (100% lean whole wheat) (CLAS)

flours: whole wheat

recipe Foodgeek: https://fgbc.dk/31df

rus brot YT: https://www.youtube.com/watch?v=NNm-LJVk4Qc 

flours:  100% Whole Wheat flour (62% hydration)

reference: 350 Varieties of Bakery Products-1940, Plotnikov PM, Kolesnikov M.F. 

Bake from rusbrot YT:

The bake below done in Zojirushi Bread Machine: 2023-03-06 

-freshly milled whole wheat, rye mash; 73% hydration;

 -very  fragrant and flavorful, like Šventinė duona above

  8

 Wholemeal Wheat Bread with scald (100% lean whole wheat) (CLAS)

22-26Hours

flours: whole wheat

recipe Foodgeek: https://fgbc.dk/3gjn

rus brot YT: here     

Method: scald, pre-ferment, autolysis; 

Bake from rusbrot YT:

1 

Lemony Kugelhopf (based on recipe by Yippee) (CLAS)

flours: 97% AP flour; 3% rye from clas

recipe Foodgeek: https://fgbc.dk/3337

TFL post: https://www.thefreshloaf.com/node/72134/lemony-kugelhof-clas

 (above oven bake: 2023-03-26)

 2  

Chashu Bow Dough with clas

flours: 95% AP flour; 5% rye from clas

recipe Foodgeek: https://fgbc.dk/36in

TFL post: https://www.thefreshloaf.com/node/72422/chashu-bow-dough-clas

Breadtopia's Purse Bread Dough  made with CLAS

flours: freshly ground whole white wheat berries and whole chickpeas

recipe Foodgeek: fgbc.dk/34fj

TFL post:  https://www.thefreshloaf.com/node/72228/zoji-sd-clasflas-breadtopias-purse-bread-dough

 (pan loaf baked in ZOJI; 2023-04-15)

 (flat bread cooked on cast iron and stovetop electric coils; 2023-04-17)

2  

 Marble Pita with Bamberg Chocolate Rye Malt (with clas)

 foodgeek recipe: https://fgbc.dk/37ki

 Make 2 lean doughs:

   -the darker one is colored by Bamberg Chocolate  Rye Malt

    (buy at hobby brewer shops) 

 The basic dough composition is as follows:

   88.7% whole wheat flour

   3.9% whole wheat malt 

   7.4% rye from clas

   80% hydration

   2% salt

   0.3% dry instant yeast

 2023-06-24 

  3

Brown Sweet Rice Mochi

flours: freshly ground whole sweet brown rice, whole rye from clas

recipe Foodgeek: https://fgbc.dk/37cj 

TFL post: https://www.thefreshloaf.com/node/72489/clas-sweet-brown-rice-mochi

6-17-23

  4

 Blue Corn / Whole Wheat Tortilla

flours: blue corn masa harina (seca), freshly ground whole wheat flour, whole rye from clas

recipe Foodgeek: https://fgbc.dk/37vt

TFL post: https://www.thefreshloaf.com/node/72556/clas-blue-cornwhole-wheat-tortillas

7-2-23

1

https://brotgost.blogspot.com/p/clas.html

a)     general formula for CLAS

b)    preservation and refreshment of CLAS

c)     CLAS baking:  Rye bread  contaning 80-100% rye, 20-00% wheat  with predough and dough fermentations with clas; also (50-75% rye,50-25%wheat), (30-40% rye,70-60%wheat)

d)    CLAS baking: Wheat breads

e)    CLAS in breads with scald and "old dough" in the fermentation

2

https://brotgost.blogspot.com/2018/11/3.html

a)    Choices of Sourdough

b)    Refreshing CLAS(KMKZ)

3

http://brotgost.blogspot.com/2016/11/blog-post.html

How to make Malt KMKZ (flas)

Rye in a Bread Machine

Example: "sag" in Zojirushi baked 95% rye-

Thank you Mariana for the explanation!!

 1

https://registrr-livejournal-com.translate.goog/tag/%D0%9A%D0%9C%D0%9A%D0%97?_x_tr_sl=auto&_x_tr_tl=en&_x_tr_hl=en

KMKZ -  technique.

 2

https://registrr-livejournal-com.translate.goog/94799.html?_x_tr_sl=auto&_x_tr_tl=en&_x_tr_hl=en

 Types of starters. Sourdough on thermophilic IBC. methodology.

 1

Flourless CLAS

 2 

storing sourwort for 3 weeks 

 3

 4 

solod as a substitute 

 5 

CLAS and FLAS 

comparing "clas" at 300% hydration (24h) and "flas/Malt KMKZ" (48h)

 6