Friday, October 10, 2014

Pumpkin Loaf

Pumpkin Loaf

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 
2 Tbsp sugar
120g Libby's pumpkin puree
175g bread flour
1/2 tsp instant yeast
10g 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. 

 This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary)


Jeannie Tay said...

That looks so bright soft and fluffy, I would love to try this too, hope have the time to do it this weekend.

cathysjoy said...

10q Jeannie =)

eileenlee said...

Hi Cathy, your toast have very soft texture, super like!

cathysjoy said...

Thanks Eileen! ;)

Miss B said...

Thanks for sharing! Is this similar to the 5 degrees C bread which requires 1 tsp yeast to 300g water and 300g bread flour. The preferment dough is also supposed to be stored in fridge for 16 hrs, then combined with main dough. I have done once before, but it is a plain white loaf :)

cathysjoy said...

Yes Miss B, it really yields super soft & fluffy bread :)

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