Breads (Sourdough) - Soft Loaves

Pumpkin Soft Sourdough Bread

July 28, 2019 | Recipe by Bake with Paws
Pumpkin Soft Sourdough Bread

Pumpkin Soft Sourdough Bread


I rebaked the Pumpkin Soft Sourdough Bread recipe using sweet stiff starter. With this improved sweet stiff starter recipe, I found that the bread proofs noticeably faster.  I use a high percentage of stiff starter that help to cut down proofing times and make the bread rise faster.  The bread is no sour too.

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.  Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.

RECIPE - PUMPKIN SOFT SOURDOUGH BREAD

Yields:  1 loaf

INGREDIENTS:

Sweet Stiff Starter:
60g sourdough starter (100% Hydration), preferably use at its peak 
180g bread flour (I used Japan High Gluten Flour)
85g milk or 75g water (I used full cream or whole milk) 
30g sugar (I used organic brown sugar)

Main Dough:
140g bread flour (I used Japan High Gluten Flour)
100g - 120g mashed pumpkin, I used 120g * 
(about 200g pumpkin - peeled, cut, steamed and mashed, discard the excess liquid if possible)
All the sweet stiff starter
10g light brown sugar (please increase to your liking)
1 tsp salt
45g egg
30g butter 

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

Utensil:   
450g loaf pan (21.3 X 12.2 X 11.5 cm  /  8.4" X 4.8" X 4.5")

* Depend on your flour, because each flour absorbs liquid and hydrates differently. 

METHOD:
  1. Sweet Stiff Starter 
    1. In a bowl of stand mixer, dilute starter with milk/water, stir in sugar and add in bread flour.  Mix with paddle attachment until well mixed and all come together.   It can be done by hand mixing too.
    2. Cover and let it ferment until tripled. I prepared a night before and leave it in aircond room (approximately 24 - 25C room temperature) overnight until tripled.  It took about 9 - 10 hours depending on your starter.  It should take around  5 - 6 hours to get triple at room temperature at 28C - 30C. 
    3. However, if you feed your starter with milk, the starter will take longer time to proof and very much depend on your stater.  Mine took about 9 - 10 hours to proof overnight.  And the starter did not rise until triple in size compared feeding with water.  It rose about 2.5 in size only.  
  2. Main Dough:
    1. Put all ingredients (except butter) into a bowl of stand mixer.  I usually slightly torn the stiff starter dough first.
    2. Slightly combine the mixture by hand with the paddle attachment before turning on the machine so that the flour will not splash out.  Using the paddle attachment, mix for 2 minutes or until all incorporated. This step is critical to prevent  an uneven mixed dough as the stiff starter is rather hard and a dough hook may not be able to mix it well enough.
    3. Change to hook attachment and knead for another 3 minutes or until the dough comes together. Add in butter and continue knead for 10 - 12 minutes or until the dough become smooth, silky and reach window pane stage.  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.
  3. 1st Proofing/Resting:  
    1. In the same bowl, let the dough rest for 45 minutes. Keep it covered with clingfilm or use a lid.  The dough rose slightly in 45 minutes. 
  4. To shape:
    1. Transfer the dough to a clean floured surface then divide into 2 or 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 loaf pan.  
  5. Final Proofing:
    1. Let it proof at warm and dark place until the dough reaches the rim of the pan (This one took approximately 2 hours and 15 minutes at room temperature of 29C).  It may take longer depending on your ambient temperature and your starter.
  6. To bake:
    1. Brush with egg wash.
    2. Bake in a preheated oven at 190C (top & bottom heat) or 170C (fan-forced) for 25 - 30 minutes, or until golden brown.  I usually preheat the oven for 10 - 15 minutes before baking.
    3. Remove bread from oven and let them cool on rack completely before slicing.

Sweet Stiff Starter

Main Dough




GENERAL NOTES:

SOURDOUGH STARTER


A healthy starter is very crucial as advised by Baking with Gina.   It is advisable to feed your starter regularly if you want your bread to rise nicely and to use the starter (levain) at its peak.  A starter that is fed regularly will be more active in general.  If the mother starter is not strong, the bread dough will not rise a lot even though the starter is used at its peak.  


GLUTEN DEVELOPMENT & WINDOWPANE TEST

Gluten forms when flour comes in contact with water.  Hydration of the flour causes the sticky and stretchy protein to form, giving structure to the bread.  This makes your bread trap air and rise. 

Gluten in dough can be developed by autolyse, resting, kneading or folding.

The windowpane test is used to determine whether the dough has been sufficiently kneaded.  By gently pulling the dough (or you may pinch off some dough) and trying to stretch it into a thin membrane.  If you are able to stretch the dough paper thin and translucent  without tearing, then the gluten is fully developed.  However, if you can stretch it without tearing but the membrane is not transparent, then the gluten is not yet fully developed.  

However, from my experience not all the recipe can achieve a thin and translucent window pane stage easily.   For example low hydration and low fat dough.  For such recipes, a reasonable window pane is good enough and it can be left to rest. Gluten will continue to develop while resting.  Exercising restraint to not over-knead the dough prevents the gluten from being overworked and broken.   Some of you may have experienced the dough breaking during the second proofing.  It is because the dough is over kneaded. 

The total kneading time for me is usually 15 minutes at low speeds except brioche dough with high fat percentage or dough using liquid fat which usually takes a little longer (maybe 18-20 mins).

From my experience, I found that high hydration dough with high percentage of fat will be easy to stretch and achieve a paper thin windowpane stage.

MILK POWDER 

Why do I use milk powder?  
  1. Milk or milk powder will enhance the flavour of the bread and makes the bread texture softer due to the fat content of the milk. 
  2. Milk powder is shelf stable and you can have it anytime when you want to use.  Unlike liquid milk you need to finish within a certain time before it spoils.
KNEADING TIME

For kneading, please regard the timing provided as an indication only. It is only meant as a guide.  Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.

FLOUR

The right flour plays a very important role in bread making.   To achieve fluffy, soft and light bread, I used Japan High Gluten Flour in most of my bread baking.  The protein content is around  12 - 13%.

HYDRATION

The liquid measurement given is also a guide.  It is advisable to always reserve some liquid and not add it all in one go.  This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.  This is because each flour absorbs water and hydrates differently. 

PROOFING

Please note that the proofing timing may also vary depending on your climate, environment, flour and your starter. 

If you are unable to judge by just looking at the dough, you can do the finger poke test:

Proofing:
  1. Lightly press the side of the proved dough with your finger.  If it bounces back immediately without any indentation, it means the dough is under proved and needs more time before baking.
  2. If the indentation stays and it doesn’t bounce back, it means it has been over proved.
  3. If the indentation slowly bounces back and leave a small indentation, it is ready to bake. 
  4. There will be a final burst of rising once the bread is placed to bake in the oven and it is called oven spring. 
WRINKLE TOP OR SHRINKING

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 until the tip of the dough just reaches the rim of the pan, around 80% - 90% in size.

BAKING TEMPERATURE AND TIME

Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.

Comments

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

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

      Cheers :)

      Delete
  2. Replies
    1. You are most welcome :) Hope you will like it too.

      Delete
  3. Hi, can I use a bread maker to make this bread? Will I get the same result as yours? Thanks

    ReplyDelete
    Replies
    1. Yes, it is fine. But I think shaping manually help strengthen the structure and build tension to the bread. In result, you will get nicer and taller bread.

      Cheers :)

      Delete
  4. Hi, thank you for the recipe. My loaf pan is 450g. Can still use the weight given or need to reduce? If yes, by how much? Thank you.

    ReplyDelete
    Replies
    1. Hi, my pleasure. Please reduce the ingredients weight to 75% instead.

      Levain:
      124g

      Main Dough:
      300g Japan High Gluten Flour
      165g mashed pumpkin
      25g brown sugar
      1 tsp salt
      38g olive oil (can be replaced with butter)
      60 - 70g soymilk or milk

      I have not tried yet to bake this in 450g loaf pan. But, I guess should work.

      Cheers :)

      Delete
    2. Hi, noted and thank you for taking the time to reply.

      Delete
  5. Love this recipe too much , i bake it every week , soft , delicious, you will not believe that you bake it with sourdough with this softness, you made me happy with it , thanks from the heart.

    ReplyDelete
    Replies
    1. Hi Lola,

      Thank you for trying this recipe and your kind feedback. I am so happy to hear that you like it so much until you baked it every week. lol..

      Cheers :)

      Delete
  6. Hello! Can you use canned pumpkin?

    ReplyDelete
    Replies
    1. Hi, thanks for asking. Yes, of course you can. Please take note not to add all milk at one time just incase the canned pumpkin puree is higher hydration.

      Cheers :)

      Delete
  7. I just made this, it turned out wonderful!! This will be a regular recipe in my staple! Thank you so much!!

    ReplyDelete
    Replies
    1. Hi, thanks for trying this recipe and your kind feedback. Happy to hear that you like it. I received quite a lot of positive feedback from people who tried.

      Cheers and happy baking :)

      Delete
  8. Hello...

    I'm a beginner with sourdough, and wondering for the 25g sourdough starter (100% Hydration) do I need to feed my starter before hand? 100% hydration means 1:10:10 isnt? 1 gr of unfed starter 10 gr flour 10 gr water is that correct?

    Thank you so much!

    ReplyDelete
    Replies
    1. Hi, thanks for reading this recipe. Yes, please feed your starter daily as I mentioned in my general notes. 100% hydration mean you feed the starter with same amount of flour with same amount of water. eg. 10g of starter + 10g water + 10 flour (1:1:1) or 10g starter + 20g water + 20g flour (1:2:2). We always feed more not just enough to bake.

      Cheers :)

      Delete
  9. What do you think about an overnight cold retard before baking? I'm thinking i will let it rise about half then refrigerate and bake in a hot oven, maybe let it sit at room temp first for an hour?

    ReplyDelete
    Replies
    1. Hi, Thanks for reading this recipe and your question. You can try to play around with the method that work for you. It is very much depend on the individual sourdough starter. But, please bear in mind slow fermentation in the fridge will yield more sour taste bread.

      You may also prepare the dough at night before going to bed. Let it ferment in cold room (24 - 25C) for about 8 hours and bake in the morning.

      Cheers :)

      Delete
  10. Hi! I just wanted to drop by and say that this recipe is amazing! I tried making it yesterday, it is the perfect combination of soft, moist, chewy and fluffy. Thank you so much!

    ReplyDelete
    Replies
    1. Hi, Thanks for trying this recipe and your kind feedback. Glad to hear that you like it. It is my pleasure to share :)

      Delete
  11. Hi Bakewithpaws! I want to try the sweet starter method which you just shared :). For step 2, you mentioned to combine all ingredients for pumpkin filling. May I know what are they? And also you mentioned we can add whipping cream. How much should it be? Thank you in advance :)

    ReplyDelete
    Replies
    1. Hi, Apologies for the errors. This recipe is the same as Halloween Bun recipe. I forgotten to delete it. I have already amended.

      Cheers :)

      Delete
  12. Thanks for your kind sharing. May I ask if you feed your starter the same amount everyday without discarding if you are not baking since you mentioned you feed small amount? Thanks in advance.😘

    ReplyDelete
    Replies
    1. Hi, thanks for asking. I discard the sourdough starter. Took out only 1g of starter. 1g starter + 10g water + 10g flour.

      Cheers :)

      Delete
  13. Hi there! Cool blog, I really like it ;)
    I just tried the recipe, it turned out well. For baking I used a loaf pan with parchment paper. The top was well done and golden brown but he base and sides of the bread remained light in color and a little moist but not raw. Do you have any advice for baking it more evenly? Should i remove the parchment paper?
    [My loaf pan has no holes in the bottom, I baked the loaf (900g) at 190°C for about 35 min.]
    Thanks, have a good day!

    ReplyDelete
    Replies
    1. Hi, thanks for trying and your feedback. It could be the oven. Each oven behalf differently. Please adjust accordingly. Try to use 4D air/fan-forced if your oven have this function. But, need to reduce 20C lower as fan-forced usually hotter than the top and bottom heat. you can cover the top with aluminium foil when the top already browning and continue baking till you think it is fully baked.

      Cheers :)

      Delete
  14. Absolutely fabulous recipe. I followed recipe exactly and ended up with one of the best loaves I've ever made. Thank you so much. I'll now try more of your recipes.

    ReplyDelete
    Replies
    1. Hi, You are most welcome:)
      Thank for trying and your kind feedback. I am so happy to hear that it works well for you.

      Cheers and stay safe :)

      Delete

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