Pumpkin Soft Sourdough Bread

by - July 28, 2019

Pumpkin Soft Sourdough Bread

Pumpkin Soft Sourdough Bread

Pumpkin Soft Sourdough Bread


I rebaked the Pumpkin Soft Sourdough Bread recipe that I made last year.  This time I baked in 450g loaf pan with slight modifications from my previous recipe. I believe this is the common loaf pan size people have it.

It is advisable to read the General Notes before baking.

GENERAL NOTES:

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.

OVER KNEADING
Some have experienced the dough breaking during the second proofing.  If that happens it is due to over kneading.  Please stop the machine and check your dough during the final cycle of kneading to ensure that you don't over knead. Every machine is different and there is always a chance of over-kneading when using a machine. You may need to adjust this timing and stop as soon as you reach the window pane stage.

FLOUR
The right flour plays a very important role in bread making.  Usually bread flour content around 11.5 - 13.5% protein, while high gluten flour is around 13.5 - 14.5%.  All purpose flour content less protein around 9 - 11%.  To achieve fluffy, soft and light bread, I used Japan High Gluten Flour in most of my bread baking.  Sources from here and here.

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 and environment. The humidity and temperature at your place will influence how dough rises.  
If you are unable to judge by just looking at the dough, you can do the finger poke test:
  1. Proofing Test:
    • 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.
    • If the indentation stays and it doesn’t bounce back, it means it has been over proved.
    • If the indentation slowly bounces back and leave a small indentation, it is ready to bake. 
    • 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 your dough until it just reaches or is slightly below the rim of the pan.

BAKING
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.

SOURDOUGH STARTER
A healthy starter is very crucial as advised by Baking with Gina.  It is advisable to feed your starter daily if you want your bread to rise nicely and to use the starter (levain) at its peak.  

If the mother starter is not strong, the bread dough will not rise a lot even though the starter is used at its peak.

I used more levain (sourdough starter) in my soft bread recipe to get less sourness taste. This sounds weird right? More starter will make the dough rise faster and less time needed for the dough to digest and produce acids. The acids give the sourness taste. In resulting less acids produce and bread become less sour.

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.

Recipe - Pumpkin Soft Sourdough Bread

Yields:  1 loaf

INGREDIENTS:

Levain - 170g total (ratio 1:3:3):
25g sourdough starter (100% Hydration)
75 bread flour (I used Japan High Gluten Flour)
75g water

Main Dough:
265g bread flour (I used Japan High Gluten 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, to add more fragrant in the bread) 
30g butter or olive oil (I used olive oil)
20g - 40g soymilk / full cream milk (I used 20g in this bread as my mashed pumpkin is quite wet)

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")

METHOD:
  1. 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.
  2. 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.
  3. 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). 
  4. 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.






650g Loaf Pan Recipe


Pumpkin Soft Sourdough Bread

Pumpkin Soft Sourdough Bread

Pumpkin Soft Sourdough Bread


I noticed that this Pumpkin Soft Sourdough Bread 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 like this recipe, you may also like my another recipe Purple Sweet Potato Soft Sourdough Bread.

Recipe - Pumpkin Soft Sourdough Bread

Yields:  1 loaf

INGREDIENTS:

Levain - 165g total (ratio 1:3:3):
24g sourdough starter (100% Hydration)
72 bread flour (I used Japan High Gluten Flour)
72g water

Main Dough:
400g bread flour (I used Japan High Gluten 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)
70g - 90g soymilk (can be replaced with full cream milk), I add 70g 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:
  1. 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.
    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.
  2. Main Dough:
    1. Put all ingredients (except butter), including the 165g sourdough starter (levain) into the bowl of stand mixer. Using the dough hook, knead for 3 - 5 minutes (Chef Kenwood mixer, speed 2.5) until the dough comes together.  Add in butter and continue kneading for another 10 - 12 minutes and reach window pane stage.
    2. Let the dough rest for 15 minutes -  60 minutes in the same bowl, covered with cling film or the lid.  
  3. To shape:
    1. 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 at room temperature of 28C - 30C). 
  4. To bake:
    1. Preheat oven at 190C (top & bottom heat) or 170C (fan-forced) for 10 - 15 minutes before baking.
    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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20 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

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