Bread with added pumpkin is always soft and has a remarkable nice golden hue. With the addition of natural yeast poolish dough, the bread not only smelled nice, but also tasted soft. Adding superfine wholemeal flour helped to fortify more fibre to the bread without the rough taste. Overall, this is a very nice loaf of pumpkin bread V(^_^)V
Yield: 3 loaves in a 20x20x10cm Pullman tin
Bread weight: 514g
Raw dough weight: 554g
Equipment: Whirlpool breadmaker BM2000
Natural Yeast (100% hydration)
Day Temperature: 30 degree Celsius
50 g natural yeast poolish dough
10g cool boiled water
10g unbleached bread flour
Click the link for the method of cultivating natural yeast:
1. Feed the room temperature natural yeast poolish dough with 10g each of cool boiled water and bread flour. Allow the natural yeast to double in volume. This may take about 1 to 3 hours depending on the yeast strength.
1 hour after feeding, the poolish dough has grown more than double.
2. Collect 50g natural yeast for later use, and keep the remaining in the fridge. You may want to do a small feeding before storing the natural yeast in the fridge.
90~100+10g cold fresh milk*
20g condensed milk
50g steamed pumpkin paste
25g beaten egg
30g raw sugar
1/4 tsp salt
30g cold unsalted butter
225g bread flour
25g fine wholemeal flour
50g natural yeast poolish dough*
1/2 tsp instant dry yeast
* if the mashed pumpkin is drier, like whipped potato, then add 100g of milk, and keep the remaining 10g of milk to be added during kneading.
If the mashed pumpkin is wetter, like mashed papaya, then add 90g of milk.
Some beaten egg
1. Steam about 70g of peeled pumpkin cubes for 15 minutes in high heat. Collect 50g of the steamed pumpkin cubes and mash into paste.
2. Pour fresh milk, condensed milk and pumpkin paste into a container, and refrigerate the mixture in the fridge for about 15 to 20 minutes, or till cold.
3. Pour cold pumpkin milk mixture from (2) into the bread pan.
Add in beaten egg.
Add in sugar, salt and cold butter.
Pour bread flour, wholemeal flour, and the poolish dough into the bread pan.
Adding the natural yeast poolish dough
Dig a hole and pour in the instant dry yeast.
4. Place the bread pan into the bread machine.
5. Select "8" Dough Kneading function; and press "Start".
6. The dough is ready.
7. Turn out the dough onto a floured surface. Flatten it with your palm to release the trapped air.
8. Divide the dough into 3 portions, about 184g each.
Roll up the doughs, and shape them into 3 balls. Cover with a lid and let them rest for about 10 minutes.
9. Flatten the dough with a rolling pin,
fold in the two wings,
Roll it out again
flip over the dough, so the smoother face with be facing out when roll up.
10. Place the roll-up dough into a greased 20x10x10 cm Pullman tin. Spray some water over the dough, and place in a warm oven to undergo 2nd proofing for about 45 minutes, or till the dough almost reaching 4/5 of the Pullman tin height.
11. Brush the top with egg wash, and bake in an preheated oven at 170 degree Celsius for about 50 to 60 minutes. Place the Pullman tin at the lowest rack.
About 30 minutes into baking, the top started to turn brown.
To avoid over-browning the top,cover it with an aluminum sheet.
At the end of the baking session.
12. The bread is ready when the crust turns golden. Remove the bread from the tin and cool down over a wire rack.
Used the loaf to prepare a scrambled egg toast for my lunch :)
Recipe adapted from my previous pumpkin bread recipe: