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RECIPE OF PUMPKIN LOAF 天然酵母南瓜面包食谱


Sponge Dough

60 gram of natural yeast starter

80 gram of water

150 gram of bread flour

Tang Zhong (Ratio is 1:5)
5 gram of flour

25 gram of water

Main Dough

80 gram of bread flour

1/4 teaspoon of salt

15 gram of milk powder

45 gram of pumpkin puree

25 gram of sugar

10 gram of oil

Method:

1.Stir milk + flour until flour has fully incorporated. Heat up until the the mixture has come to 65 C - Gluey. Set aside.

2.Mix the sponge dough ingredients and place at the counter top until it has become double or triple it size. (It will take about 2-3 hours) Then place overnight in the fridge.

3.Follow by placing the flour mixture, sponge dough and main dough ingredients in your BM. Kindly place all the ingredients accordingly to your BM instructions. (except oil)

4.Select dough mode for 15 minutes, add in oil for another 15 minutes.

5.At this stage, your bread dough has become very pliable. Use hand knead for another 5-10 minutes. Until you have reach window pane.

6.Proof bread for 4-5 hours or until it has become double it size.

7.After 1st proof, punch down the air. Roll into ball shape.

8.Then rest the dough for another 3-4 hours or until it has double it size.

9.Lastly, preheat your oven @180 C and bake for 50 minutes.

Note:By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.

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