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

Recipes by rus brot (please report any errors) 

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26-01-03  Shio Koji-Clas in Swedish Rye (35% Whole Rye)

Swedish Rye Bread is flavored with molasses and a spice mix of orange powder, fennel (seed or powder), crushed anise seed and caraway (whole black used here).

The recipe makes a medium small loaf with 300 gr of flour (AP:WW:Wh Rye :: 3:1:2). The whole rye flour is about 37% (baker's percentage, rye of starter added).

There are 3 preparations before the main dough is mixed.

1. Shio Koji is simple to make but it takes 7-10 days. Read about it here and have a jar ready.

2. Clas is Concentrated Lactic Acid. It is a Type II sourdough. Find the recipe at here. The sourdough is rye based and is 150% hydration.

   (See Sergey's 4 day clas in link above. Clas by rusbrot is 190% hydration. Make suitable adjustments to liquid amounts in the recipe.)

3. A 36-48 hour Poolish: Mix 150 gr AP or breadflour, 50 gr freshly milled whole wheat berries, a pinch of DIY and 140 gr. cold water. Leave out at room temp for 2 hours and then refrigerate for the next 36-48 hr. (The water is based on 66.7% hydration for white flours and 80% for whole grain freshly milled flours.) Store in a quart yogurt container with a lid.

Main Dough (about 3-3.5h ahead of baking).

Liquid Ingredients: Mix together-

17 gr molasses

8 gr shio koji (1/2 TBSP)

46 gr water

30 gr clas (150% hydration)

Dry ingredients

100 gr freshly milled whole rye berries (sift and grind the coarse particles in a spice blender for 30 sec, then add back to the rye flour)

To rye flour, add spice mix (caraway-fennel-anise-orange) below.

Adjust quantities to taste.

3/4 tsp whole black caraway seed (or regular caraway seed)

1/2 t fennel powder

1/2 t anise seed (whole or crushed in a mortar pestle)

1/2 t dry orange powder (pulverized dried orange zest).

======Final ingredients:

6 gr salt

3/4 - 1 tsp DIY (dried instant yeast)

28 gr. softened butter (2 TB)

30 gr golden raisins and additional fresh orange zest.

MIXING STEPS: (~20 min in a mixer)

1. Pour liquid ingredients into the container of the poolish; mix until lumps are broken up. A chopstick is useful here!
2. Add the rye flour and spice mix combination into Step 1 above. Wet most of the dry ingredients and then scrape all of the mixture into a dough mixer (Eg. Panasonic Bread Machine with Kneading Feature for 20 min). Mix for about 10 min at medium speed and develop the gluten.
3. Add 6 gr salt (2%) and then 3/4-1 tsp DIY. Mix for another 5 min.
4. Then thoroughly incorporate small amounts of softened butter  until all the butter is added.
5. In last 3-4 min, add inclusions: 30 gr golden raisins and fresh orange zest.

When inclusions have been uniformly mixed in, let dough rest 1 hr at 28-30C.

Lamination: Spray a clean surface lightly with water and scrape dough onto it. Pull the dough into a thin layer and fold it onto itself. Tighten the dough into a ball and place it into a lightly greased bowl for remainder of bulk fermentation (use poke test after about 1-2 hr).

Shaping: Scrape dough onto a clean surface that has been lightly sprayed with water. Shape into a log and place in a medium small loaf pan lined with parchment paper. Use an offset spatula dipped into water to smooth the surface.

Final Rise: Place loaf pan into a large plastic bag and let rise for 1-1.5 h. at 28-30C (in a proofer). Use poke test to determine readiness for baking.

Brush tops with a mixture of 1 tsp milk powder and 1 tsp regular milk.

BAKE:

Bread Machine (Zojirushi): Prop a rack at the bottom of the baking cavity. Preheat it for 10 min. Place your bread loaf (in your own pan) on the rack and bake for 45-50 min. Final Dough Temp 204-208F. No steam needed.

Oven: Place loaf in a Dutch oven (like an oblong granite roaster) and bake at 400F for 20 min. Remove loaf from Dutch oven and bake for 20-25 min until Dough Temp is 204-208F.

Remove from oven. Peel away the parchment paper and cool on a rack for 24 h before slicing.

This is a beautiful and delicious loaf for gifting!

Pictures of loaf and crumb coming with next bake.

CLAS Enriched Breads

NOTES on CLAS

A)  by rusbrot  

B)  by Mariana_AGA on Live Journal

C) by Bread & Bread-Artisan Bread

  The ABCs of the home baker. Rye bread.

  Descriptions and pictures of many Russian breads.

  See sidebar for extensive list of breads.

D) by The Fresh Loaf