Pumpkin Soft Sourdough Bread

by - July 28, 2019

 




I noticed that bread made from mashed pumpkin stays fresh for a few more days even without using Yudane method.  I believe it is probably the moisture from the pumpkin that helps it stay fresh. I made this bread two days ago and it is still soft.  This bread is ideal for vegans if made without the egg wash.

Characteristic of this bread:  The texture is especially soft, fluffy and moist on the first day and it lasts very well for 2 - 3 days.  There is a very slight mild sourness.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Pumpkin Soft Sourdough Bread Recipe

Yields:  1 loaf

INGREDIENTS:

Levain - 165g total (ratio 1:3:3):
24g sourdough starter (100% Hydration)
72 bread flour
72g water

Main Dough:
400g bread flour (I used high gluten Japanese Bread Flour)
220g mashed pumpkin (about 330g pumpkin - peeled, cut, steamed and mashed)
35g brown sugar (I used organic brown sugar)
1 1/4 tsp salt
50g olive oil (can be replaced with butter)
80g - 90g soymilk (can be replaced with full cream milk), I add 80g first then add all if too dry.

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

Utensil:   
600g loaf pan (12" X 3.5" X 4"  or  31cm X 9cm X 10cm)

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 165g.
Note:  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, including the 165g sourdough starter (levain) into the bowl of stand mixer. Using the dough hook, knead for 10 - 15 minutes (Chef Kenwood mixer, speed 2.5) until the dough comes together and window pane stage.
  2. Let the dough rise in a warm place for 60 minutes in a large greased bowl, covered with cling film or kitchen towel.  It is fine if the dough doesn't rise until double the size after 1 hour.
To shape:
  1. Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 3 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 prepared loaf pan.  Let it proof at warm and dark place until the dough is double in size (This one took approximately 4 hours). 
Note: To speed up the rising process, place the dough in the oven and a bowl of hot water next to it and close the oven door.

To bake:
  1. Fifteen minutes before baking, preheat the oven to 180C.
  2. Brush with egg wash.
  3. Bake at preheated oven for 30 minutes, or until golden brown.
  4. Remove bread from oven and let it cool on rack completely before slicing.

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2 comments

  1. This bread looks so soft and fluffy! I will definitely be trying this!

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    Replies
    1. Thank you, Karly for your comment. I hope you will like it too.

      Cheers :)

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