Tuesday, September 17, 2013

Pumpkin Sesame Bread

Pumpkin Sesame Bread  
(17 hrs pre-fermented sponge dough recipe adapted & modify from Vivian Pang Kitchen)  

17 hours pre-fermented sponge dough
¼ tsp instant yeast
75g water
75g bread flour
**Add yeast, water & flour into a container. Mix with spatula till well combined. Cover & leave at room temperature for an hour. Keep inside refrigerator for another 16 hours before used. 

Main dough 
20g sugar 
100g pumpkin puree
175g bread flour
1/2 tsp instant yeast
1 Tbsp black sesame

15g Liv salted butter 

1. Put all pre-fermented sponge dough into mixing bowl. Follow by the rest of ingredients for main dough except butter. Knead till form dough. Then add in butter & knead till form smooth & elastic. Proof for 1hr.

2. De-gas dough & transfer on a lightly floured surface. Shape into round & set aside to rest for 10mins. Roll out the dough into rectangle shape with rolling pin. Then, roll up like swiss roll. Place into lined baking tin.

3. Prove for 1hr. Bake in preheated oven at 160C for 45mins.

1 comment:

Paul Holyoake said...

Looks interesting, I'll try this recipe soon :)
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