Max Bran bread

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Precaud on 1 Oct 2023 at 20:47

I've just created a blog entry to describe my "Max Bran bread":  Max Bran Loaf

I usually make it in a bread machine so it is only fitting to post it here. Plus, this forum needs some life.

Be gentle, this is my first blog post.  :)  We can discuss it here.

Cheers.

Thank you! I have been looking forward to this!!

I love working with BM bakes.

I was thinking, at sea level, this might could benefit from some of your malted wheat.

Also, I have not tried this with CLAS yet.

I really appreciate your writing about the 4day clas. It made a noticeable difference in bread crumb and now with a 1:9 refresh it won't take any longer that the 24 hr clas types.

Glad to hear the good results!

Who or what is LJ ?

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jo_en on 2 Oct 2023 at 15:51

LJ is Living Journal where I read more on the 4-5 day process of clas. See here.

"Live Journal", I think.  Trouble is, the LJ links people have been posting here on TFL come up in Russian in my browser.  I use the Vivaldi browser and it will offer to translate for me.  It does a better job than Google Translate, but sometimes something odd shows up.

TomP

You are right on the title. :)

Also I agree on "odd" terms that come up. I had to ask around tfl to get help. 2ndly, there is no help with  text  "frozen" on the jpegs!

I do love the pictures of loaves out there. There is a very squarish bread tin with sharp 90 angles that I think was on LJ. Of course, Mariana's blog is full of fun stuff.

( found: The  loaf pan is  USA Pullman.)

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Precaud on 2 Oct 2023 at 19:07

Yes, that is the page I referenced most when learning to do it. I use the same process (150% hydration, 24 hr 9:1 refresh) for rye and whole wheat CLAS, and am getting excellent results. Totally hassle-free in the little 1L yogurt maker.

I added pics of the same bread, this time KA mixed and kneaded, and oven-baked. This version has a little more open crumb but the taste and texture are no different. They're both excellent.

KA mixed and oven-baked

An interesting tidbit - this loaf was proofed in a Zojirushi CEC20 in Rise1 cycle (82ºF), and you can see the characteristic downward slope to the right of the Zo double-paddle machines... even from just proofing! The cause is the cooler temperature on the right side of the chamber. You would think that Zo would fix this issue...