I have been in search for a light pumpernickel formule for quite sometime, until DAB sent me the one posted by our TFLer dmsnyder. You can find the original post here.
below is the formula i used, which is basically the same as his but I have left out on Altus and did all the mixing n kneading by hand
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.
Inspired by Tartine no.3, I used his double ferment method in preparing this bread. Using Kefir Whey to soak quick cooking oats overnight in 3:1 ratio (375:125). As it has significantly soften so I didnt boil it down, rather I only added the drained oats into the dough. Oatie flavor is apparent and complement well with almonds, however the crumb was a bit disappointing. It taste like a sandwich bread more than a boldly baked bread, it has moist n soft crumb, but its not open enough.
This is a loaf that I tweak from TARTINE COUNTRY LOAF. I have been working on Tartine No. 3 for the last couple of weeks, but I havent had much like with it (which largely due to the fact that I follow the clock instead of dough. Sigh!)
Last weekend, I have planned my bake beforehand including considering the time Im gonna spend at home, room temp and adjusted dough temp. Heres the formula I tweaked:
