Pumpkin Loaf with Tang Zhong

Profile picture for user FrenchNyonya
FrenchNyonya on 30 Nov 2016 at 06:28

Hi Loafers,

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 :)

So soft and fluffy! 

Well, now you have an excuse to make this again, with a bit more pumpkin!

Well done. 

 

Profile picture for user PalwithnoovenP

PalwithnoovenP on 1 Dec 2016 at 06:49

I'm sure it will be better next time!

Thank You Pal, I am so looking forward to the No Oven Bake day :) I went back to look at your post and the one which i love most is definitely your croissant and pain aux chocolate. Can't wait for that day to see what you will surprise us all :)

That looks very nice with a wonderful shreddible crust.  For a "mistake" bread it looks great.  I keep a post it note on my desk with different hydration's of various ingredients so when I put together a formula I can account for the extra hydration.  I believe pumpkin is similar to squash so it's probably about 86% water.  So if you added let's say 50 grams of pumpkin puree you would multiply 50 x .85 which equals 42.5 grams of water in the pumpkin.  Now reduce your liquid by 43 grams and if it is too dry you can add the liquid back in.