20230617 Simple, Air Fried 100% Whole-spelt Bread with CLAS

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

With CLAS, making 100% whole-spelt bread with freshly milled flour is simple; anyone can do it. Without using fat, dairy, sugar, or vital wheat gluten, and without turning on the big oven, you can enjoy an aromatic and wholesome loaf in just a few hours through proper dough development and fermentation.

Ingredients

10% flour from whole-spelt CLAS

90% freshly ground whole-spelt flour

15% water from whole-spelt CLAS

50% water,  ~40-45°C

7% water

1.8% salt

0.7% dry yeast

Total dough weight 580g

Mix

x 20-30 mins

Dough temp ~31-32°C

Bulk ferment

38-40°C x 50 mins

Shape

round

Prove  

35°C x 25 mins

Bake

400F x 19 mins, covered with a stainless steel dish

remove the stainless steel dish

400F x 20 mins

flip

400F x 20 mins

check

flip

400F x 5 mins browning the top

Grind the spelt berries in the Vitamix 

until silky-smooth.

Add whole-spelt CLAS to the Zo.

Mix the dough in the Zo. 

If you prefer to increase the dough's hydration, refer to this post for detailed mixing directions.  

Dough temp ~31-32°C

Witness the remarkable gluten development of this 100% whole-grain dough within 30 minutes!

CLAS rocks!

Ferment the dough in the Zo，using Zo's preset "Rise 3" feature.

~38-40°C x 50 mins

Shape the dough and transfer it to a cake pan, covering it with a pizza pan.

Prove the dough in the Instant Vortex using its dehydrating feature. 

35°C x 25 mins

proved

Score the dough to maximize rise and bloom in the air fryer.

Bake in the Instant Vortex without preheating, covering the pans with an inverted stainless steel dish.

400F x 19 mins

remove the stainless steel dish

400F x 20 mins

flip

400F x 20 mins

check

flip

400F x 5 mins browning the top

I forgot to take pictures of the bottom. 

The crumb.

That's it!

How to make whole-spelt CLAS

 ground wheat malt: 25g

 Whole grain spelt 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 spelt CLAS

1:7 (spelt flour in CLAS: new spelt 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.