20221028 100% whole-wheat pumpkin bread with CLAS

Please see here and here to learn more about concentrated lactic acid sourdough (CLAS). 

 

 

 

This pumpkin bread is made with fresh 100% white whole-wheat flour. Pumpkin puree makes up approximately 85% of the liquid in the bread.

No egg or butter is used. Instead, mascarpone cheese is used to achieve a "cleaner" pumpkin taste.  

It is slightly sweetened; a touch of cinnamon, freshly grated nutmeg, and freshly ground cloves are also added to compliment the pumpkin flavor.

It is served with whole milk, flavored with Michael's Tiramisu espresso-liqueur mixture.

 

Ingredients

 

A.

10% white whole-wheat flour from WW CLAS

15% water from WW CLAS

90% fresh white whole-wheat flour, ground by Vitamix

10% sugar

 

B.

71% pumpkin puree

 

C.

1.5% salt

0.5% gold yeast

 

D.

10% whole-milk powder

0.5% cinnamon powder

0.05% freshly grated nutmeg

0.05% freshly ground cloves

 

E.

10% mascarpone cheese

 

F.

10% pumpkin puree

 

G.

toasted pumpkin seeds for topping

 

Total dough weight ~ 1140g w/o seeds

Total flour 500g

 

Mix

by Zojirushi bread machine

1. +A, start the machine

2. gradually +B until a dough forms; continue to mix

3. +C, continue to mix to incorporate and develop gluten

4. once the dough gains strength, +D, mix to incorporate them fully

5. gradually +E, mix to fully incorporate

6. gradually +F until the dough can barely absorb more puree

 

Bulk

32C x 120mins, or until the dough doubles

 

Shape

with wet hands

fold the dough ~4-6 times into a log

sprinkle G all over the log

place the log into a 9x4x4 Pullman lined with parchment slings

spritz with water 

loosely cover the top with parchment or foil

 

Proof

33-34C x 45mins

 

Bake

cold oven w/o stone

place the Pullman in a granite turkey roaster

cover the roaster with the lid, place the roaster in the oven

set oven to 400F; the oven has come to temperature after ~22 minutes

lower to 375F, x 30mins

unmold, place the bread directly in contact with the granite roaster, and then put the roaster's lid on

375F x 15mins

 

 

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How to make whole-wheat CLAS

 

 ground wheat malt: 25g

 Whole grain wheat flour: 75g

 Water T. 45°C: 140 ml

 Vinegar (5% acidity): 10 ml

 Fermentation temperature: 38°C±2°C

 Fermentation time: 24-36h

 Hydration: 150%

 End pH: around 4

 

To refresh wheat CLAS

1:7 (wheat flour in CLAS: new wheat flour), no vinegar needed

150% hydration@38+-2 C x 12 hours

 

I usually set up a water bath (~low 40s C) in the Instant Pot, support the container with a trivet, and use the Instant Pot's yogurt feature to make CLAS:   

 

Then cover it with the lid.

 

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How I develop gluten for whole wheat dough

https://www.thefreshloaf.com/node/68309/how-i-develop-whole-wheat-doughs-gluten 

 

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Steam the pumpkin under high pressure in the Instant Pot for 30 minutes, or until it's softened to your liking 

       pumpkin puree            Ta-da!       Served with whole milk, flavored with Michael's Tiramisu espresso-liqueur mixture