Old-fashioned Bread & Natural Yeast & Pumpkin
1.
Peel the pumpkin, cut it into small pieces, and steam it in a steamer
2.
Then crush it with a spoon while it's hot
3.
Starter materials: 175 grams of high-gluten flour, 75 grams of low-gluten flour, 20 grams of sugar, 200 grams of natural yeast, 200 grams of water, 30 grams of pumpkin puree, 170 grams, put the natural yeast, pumpkin puree, sugar and water in the raw materials of the starter into the bread bucket first
4.
Put flour on top
5.
Start the custom kneading program for 15 minutes, the dough is very smooth
6.
Ferment in a warm place
7.
After about 3-4 hours, the dough swells and then falls back, and it looks like the inside of the dough is honeycomb.
8.
Main dough materials: 175 grams of high-gluten flour, 75 grams of egg liquid, 75 grams of sugar, 60 grams of milk powder, 20 grams of salt, 4 grams of butter, 50 grams of dry yeast, 1 gram of yeast, and the raw materials of the main dough except butter.
9.
Cook machine knead until gluten expansion
10.
Add butter
11.
Knead to full extension
12.
Take out the dough and drop it on the counter a few times
13.
This action will make the surface of the dough smoother and the internal organization firmer
14.
Organize into a circle and place it in a warm place to about 2 times the size
15.
Take out the fermented dough to exhaust
16.
Divide equally into 6 pieces, and relax for 15 minutes after spheronization
17.
Roll the loosened dough into a strip, cover it with plastic wrap and relax for 10 minutes
18.
Then rub it longer, if the rub is not long enough, you need to relax for a few minutes
19.
Until you can easily rub it to the desired length of about 60 cm
20.
Connect the two ends of the dough to the left hand and fix the place where it is folded in half
21.
Rub your right hand inwards for about 2 turns
22.
Fold the connecting part over
23.
Stuff your head in the circle
24.
Arrange it on a baking tray lined with silicone oil paper or tarp, and put it in the oven to start the fermentation function for the final fermentation.
25.
Finally, the fermentation is over, and the surface is coated with egg liquid
26.
Preheat the oven at 175°C, lower the oven, and fire up and down for about 30 minutes.
27.
Move it to the grill and let cool immediately after it is out of the oven.
28.
Finished product
29.
Finished product
30.
Finished product
Tips:
Xiaoyingzi's words:
1. Use homemade natural yeast to make bread, which is very soft and not easy to age.
2. Since natural yeast has a large water content, it is better to add liquid gradually. During the operation, it is necessary to decide whether to continue adding liquid according to the softness and hardness of the dough and the feel of the dough.
3. The kneaded dough must not be too long. Knead it to an appropriate length according to the size of the dough. After double-folding, it will bend just right. There is no extra space. If the space is large, it will not be easy to organize.
4. 1 gram of dry yeast is added to the formula, because the temperature is too low, because the fresh yeast will not be active and affect the fermentation speed. If the temperature is right, this dry yeast does not need to be added, so be flexible.
5. The roasting time and temperature are for reference only, and the specific ones should not be copied according to your own.
6. If the baking pan is not sticky, just use it directly. The baking pan without anti-sticking function should be covered with oil cloth or silicone oil paper or coated with butter to prevent sticking.
7. You don't need to wait until it's cool enough to put the bread in a fresh-keeping bag.
