The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Yellow weekend with Hybrid Pumpkin and sprouted wheats Loaf

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!!