The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Yellow weekend with Hybrid Pumpkin and sprouted wheats Loaf

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CeciC's picture
CeciC

Yellow weekend with Hybrid Pumpkin and sprouted wheats Loaf

This week I have a baking theme of Yellow, baked a Pumpkin Loaf and a pumpkin bagel with sprouted wheats

Heres the formula i used for pumpkin loaf. The Toasted pumpkin seeds compliment really well with this bread, giving it a nutty kick!! fantastic with veg and veg burger.

Original Formula        
36+ hour pumpkin sourdough and YW with Seeds and Sprouted Wheats        
Sourcehttp://blog.sina.com.cn/s/blog_5e15a7120100lrlj.html       
         
Total Weight2030       
Serving1       
Weight per Serving2030       
         
Total Flour 1000      
Total Water 580      
Total Hydration 58.00%      
Multi-grain % 16.75%      
         
         
 Build 1Build 2Build 3SoakerFinal DoughAdd-InTotal 
Levain        
White Starter (100%)15     15 
Wholewheat Starter15     15 
Rye Starter      0 
Yeast Water Levain (100%)      0 
       30 
Flour      0 
Bread Flour    600 600 
Low Protein Cake Flour 67.5  150 217.5 
AP Flour      0 
  67.5007500817.5 
Wholemeal Flour      0 
Wholewheat Flour 67.5  100 167.5 
Rye Flour      0 
Barley Flour      0 
 067.5001000167.5 
Liquid        
Iced Cold Water    430 430 
Milk      0 
Dark Ale      0 
Yeast Water 135    135 
Water      0 
       0 
       0 
 0135004300565 
Others      0 
Yeast      0 
Salt    20 20 
Pumpkin Puree    330 330 
       0 
       0 
 00003500350 
ADD-IN      0 
Pumpkin Seeds (Chopped)    50 50 
Sprouted Wheat (Cracked)    50 50 
       0 
       0 
 00001000100 
         
         
Direction        
Mixed All ingridient except Salt and add-in        
Refridgerate the dough for 12 hours        
Add Salt        
S&F (4 times @ 30-45mins Interval)   3Hours    
Cold Bulk Fermentation (one Fold in between)   24 hours    
Bring it back to room temp (only 30% increased in size), continue to ferment till its double in size (5 hours 22C)        
pre-shape into boule till it relaxed        
Shaped into Boule, Second proof (1:30)        
prehaet oven to 240C, Steam 15Mins Without Steam 20        

 

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Comments

Darwin's picture
Darwin

I was about to slap my monitor, why is it displaying bread as yellow!  :)   Very nice looking bread, it sounds interesting.

Congratulations.

CeciC's picture
CeciC

Thanks Darwin,

Give this a try it would make a very nice bread for toast. n its really similar to Dan Leopard pumpkin n whey bread. but this one has slightly higher hydration.

CC

dabrownman's picture
dabrownman

pumpkn bread. You got the hydration just right to get the crumb to open like that - and glossy too. Love the sprouts too.  You are really getting the hang of this bread baking thing!  Well done and

Happy baking

CeciC's picture
CeciC

Thanks DAB~~

Working with vegetables in loafs are really tricky, it felt wetter than a tartine country loaf, i suppose its close to 80% which i was expecting a more open crumb. Im a bit disappointed thou. 

Regardless of the little dense bottom, it is perfect as a toast or bread by itself. N sprouted wheat is really really good, nice n chewy with a bit of sweetness. Only problem is those closer to surface is really tooth breaking @@

wassisname's picture
wassisname

That's a beauty, inside and out!  As far I'm concerned, you can never go wrong with pumpkin seeds in bread.  I like the veg burger match, too - I can almost taste it!  Nice!

Marcus

CeciC's picture
CeciC

That is sooo true especially with the pumpkin seeds toasted, its irresistible!!