I baked 2 of these pumpkin loaves last night. Using some steam pumpkin puree, organic strong bread flour, rye starter, an egg, some avocado oil, a table spoon of organic brown sugar, salt and water.
Texture is great with a typical soft fluffy crumb for any bread that made with tang zhong. Taste wise is a little too lean for me and the pumpkin is not enough which it was the mistake of using too much water. should have added some milk powder to correct the mistake.
Actually, i wanted to bake just a loaf not 2 but because i added too much water (BIG Mistake) and there is moisture from the pumpkin and the tang zhong prove to be too wet for the dough.So i added more flour. Hence, the colour is a little pale to my liking.
Gave one away to a friend and she loves it. So that make me a happy baker :)
Here's my bake for homemade bread day. As the title suggested "no rule" so it's mostly by feel. I use WW Kamut (500gm), AP (300gm), a few table spoons of Rye, salt and water plus of cause a piece of old dough (AP+Rye). I did throw in some black sesame seeds to the proofing basket so it wouldn't stick.
Turn out to be a very soft, sweet, caramel colour crumb and very fragrant too. Luckily the crumb is not too dense cause that was my first worried that was why i added in 300 of AP. Next time will try to reduce AP to see the different.
