Toasted Gourd Bread

Toasted Gourd Bread

1. Weigh 500g of T65 wheat flour, 10g of refined salt and 15g of sugar, and stir evenly.

2. Weigh 5g of yeast powder and dissolve it with 100g of purified water.

3. Pour the yeast liquid into the wheat flour and stir to absorb it.

4. Weigh 300g of 20°C purified water, add it to the wheat flour several times, and observe the softness and hardness of the dough while stirring.

5. The dough just after adding water is relatively thin. Sprinkle the raw wheat flour little by little and knead the dough in the basin.

6. When the dough is not sticky, take it out on the panel and continue to knead until it becomes a smooth dough.

7. Spread slightly damp gauze (to the extent that no water can be squeezed out), and put it in a confined space for the first fermentation: 1 hour and 30 minutes.

8. After the first fermentation, divide the dough into 8 small doughs.

9. Spread a slightly damp cloth and carry out the second fermentation: 1 hour 45 minutes. After fermentation is complete, the dough will expand.

10. Sprinkle the raw wheat flour evenly on the dough with a sieve.

11. Cut the pumpkin into a small half. After removing the seeds, cut the part into thin slices, and cut the other part into small pieces.

12. The small pieces of gourd are broken up with a blender.

13. Add 3~5g of white sugar, a small amount of cinnamon powder and chopped parsley, and mix well.

14. Use a razor to make a "Tic Tac Toe" on the dough, press down the square hole in the middle with your fingers, and stuff the mixed pumpkin pieces into it.

15. Sprinkle with shredded cheese.

16. Spread the pumpkin slices.

17. Sprinkle with cinnamon powder and chopped parsley.

18. Preheat the oven in advance: 230 degrees, up and down, 10 minutes.

19. Pour 50 grams of water into the bottom baking pan, put it in the baking pan with the dough, set 230 degrees, up and down, 20 minutes.

20. After the bread comes out of the oven, let it cool naturally.

21. Finished picture.