Sourdough Pumpkin Bread / Delicious Pumpkin Bread Made with Homemade Pumpkin Puree/Mashed 천연발효 단호박빵

Sourdough Pumpkin Bread / Delicious Pumpkin Bread Made with Homemade Pumpkin Puree
Made with sourdough starter & homemade kabocha squash puree
Beautiful sourdough batard!
It has a round belly and bunny ear.
Beautiful & delicious!
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**Room temperature is around 75-76F/24-25C - after 1 SF and 2 coil fold 3 1/2-4 hours or longer fermentation until 80-90% rise. If the room temperature is higher or lower the fermentation time can be shorter or longer**
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Sourdough starter / Levain ingredients (prepare before going to bed):
40g strong starter
40g bread flour
22g water
Dough ingredients:
100g prepared starter
420g bread flour
270g water
200g homemade pumpkin puree or mashed - I used homemade kabocha squash puree/mashed or any orange pumpkin
4g salt
맛있는 천연발효 단호박빵
활발한 천연발효종과 집에서 만든 단호박 퓨레로 만든 맛있는 단호박 천연발효빵입니다!
아름다운 천연발효 바타드빵입니다!
동그란배와 토끼귀 모양을 가진 빵입니다.
아름답고 맛있는 빵입니다!
좋아요 구독 그리고 영상 공유해 주세요!
영상 봐주셔서 감사합니다!❤️
**실내온도 75-76F/24-25C 1번 펴서 접기와 2번 말아서 접기한후 3 1/2 - 4시간 거의 80-90% 늘도록 발효해요. 만약 실내온도가 높거나 낮으면 발효시간이 짧거나 길수 있어요**
천연발효종 식재료 ( 전날 자기전에 준비합니다):
천연발효종 40g
강력분 40g
물 22g
반죽 식재료:
준비한 천연발효종 100g
강력분 420g
물 270g
으깬 단호박 또는 퓨레 200g
소금 4g
단호박 퓨레 레시피 영상 링크:
• Pumpkin Puree / Making...