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Saturday, 31 October 2020

Soft And Fluffy Pumpkin Bread - Pre-Ferment Dough Method



Pre-ferment dough

160g bread flour

1/2 tsp, 2g dried yeast

15g, 1 tbsp granulated sugar

75g pumpkin puree

75g cooled, boiled water / milk

Above ingredients, use a bread maker to stir or your hand to knead until well combined. Proofing the dough at room temperature for 1 hour or Cold fermentation in the fridge overnight as you desire.


Main- dough

95g bread flour

a pinch of salt 

20g granulated sugar, optional

1/2 tsp dried yeast

1 tbsp milk powder

40g, 3 tbsp sweetened condensed milk

1 egg  (add 1/2 egg yolk for the egg wash + 1/2 tsp milk)

butter, soften 15g-30g, optional

Add the pre-ferment dough into a bread pan, and all the main dough ingredients, except butter. Use a bread maker to stir until smooth dough and elastic. Lastly, add soften butter. Leave the bread dough inside the machine to continue proofing for 30 minutes. 


Egg wash

1/2 egg yolk + 1/2 tsp milk = egg wash 

No-preheated oven 150C for 30 minutes.

Place in the lower rack and let it sit for at least 10 minutes.

Recipe Source: Josephine's Recipes

For more details please check out video down below.

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