Pumpkin Soft Sourdough Bread

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There are some pumpkin cubes sitting in the fridge, so I decided to use it to make a loaf bread. 

The bread texture is soft, fluffy and moist on the first day and it lasts very well for 2 - 3 days at room temperature. The bread has no sour taste but it has a chewy textures. I like it !!





Pumpkin Soft Sourdough Bread


Ingredients: (450g loaf pan )

Built Levain - 170g total (ratio 1:3:3):

25g sourdough starter

75g bread flour

75g water


Main Dough:

265g bread flour 

160g mashed pumpkin (about 200g pumpkin - peeled, cut, steamed and mashed)

24g (2 Tbsp) brown sugar

1 tsp salt

16g (2 Tbsp) milk powder (optional) 

30g butter or olive oil

20g - 40g soymilk / full cream milk 


Egg Wash:

1 egg, whisked + 1 tbsp water (Omit if bake for vegan)

Some pumpkin seeds / sun flower seeds


Method:

Levain:

  1. One night before baking, mix all ingredients in a jar and cover.
  2. Let it ferment at room temperature (approximately 27-28C) overnight until tripled.  It took about 12 hours. The total weight should be around 175g.  But, you will need only 170g.
  3. *If you like to prepare the levain on the same baking day, please use the ratio 1:1:1.  Let it ferment at room temperature (approximately 30C) until tripled.  It took about 3-5 hours depend how strong is your starter.

Main Dough:

  1. Put all ingredients (except butter/oil) including 170g levain into a bowl of stand mixer. Using the paddle attachment, mix for 2 minutes or until all incorporated.  Change to hook attachment and knead for another 3 minutes or until the dough comes together. Add in butter/oil and continue knead for 10 - 15 minutes or until reach window pane stage.  During the whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.
  2. Let the dough rest for 15 minutes -  60 minutes in the same bowl, covered with cling film or the lid.  I rest this dough for 60 minutes.

To shape:
  1. Transfer the dough to a clean floured surface then divide into 2 equal portions. 
  2. Form each portion to a ball.  Flatten with rolling pin into a dish.  
  3. Fold right to centre and fold left overlap it.  Roll out with rolling pin into long rectangle shape. Roll up the dough like Swiss Roll until a small log is formed. 
  4. Place all dough in the loaf pan.  Let it proof at warm and dark place until the dough reaches the rim of the pan (This one took approximately 3.5 hours at room temperature of 28C - 30C). 


To bake:

  1. Brush with egg wash and sprinkle some pumpkin seeds/ sun flower seeds on top.
  2. Bake in a preheated oven at 190C (top & bottom heat) or 170C (fan-forced) for 25 - 30 minutes, or until golden brown. 
  3. Remove bread from oven and let them cool on rack completely before slicing.

Notes:

  1. Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how dough rises.  
  2. If you are unable to judge by just looking at the dough, you can do the finger poke test.
  3. If your bread collapses or gets wrinkled on top after removing from oven, it could be because your dough over proved during the second proofing. Please proof your dough until it just reaches or is slightly below the rim of the pan.

Recipe reference from: bakewithpaws

Happy Baking!


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