Soy Pulp Pumpkin Bread (SSL)

I baked these two small loaves of sweet bread just to make my ideal sandwiches. I baked the bread in smaller sizes so I could cut it into thicker slices. In other words, I can have thick sandwiches but not big in size😃😃

I added multigrain soy pulp as I wanted to put this good ingredient to good use instead of discarding it into bin.

Consists of organic soy bean, split pea, black bean, red kidney bean,
pumpkin seeds, almond, walnut, and mung bean.

Yield: two loaves of bread

Pan size: 17.5x10x9 cm Jamie Oliver 1.0 L cake pans

Raw dough weight: 630g

Baking temperature: Preheat oven to 190℃, middle rack, bake at 180℃ for 15 minutes, reduce to 170℃ for 10 minutes, turn off oven and continue to bake for 3 minutes. 

Sweet Stiff Levain SSL (120 ~ 125g)

Ingredients

30g water

13g raw sugar

20~22g natural yeast, 100% hydration

60g superior bread flour/bread flour

- Add water, raw sugar and natural yeast in a small bowl. Stir to mix well.

- Add in the bread flour, and stir in one direction till it is pulled to form a dough.

- Store the sweet stiff levain in a tall container for about 6 hours, or till it triples in size.

Ready to use 😍

Sweet Milk Bread Dough

Ingredients

A.

215g superior bread flour/bread flour

10g superfine wholegrain flour/plain flour

6g pumpkin powder

40g raw sugar/fine sugar

1g instant dry yeast

B

120~125g sweet stiff levain from above

C

30g multigrain soy pulp, optional

110g low fat milk

20g whipping cream

20g beaten egg

20g cold water

D

3g low-sodium salt

E

20g unsalted butter

Egg wash

Some beaten eggs as egg wash before baking

Directions

Knead dough into window pane using your preferred method

1. Mix all ingredient A in a big mixing bowl.

2. Add ingredient B into the mixing bowl. Use your fingers to pull the SSL into small pieces.

Photo for illustration

3. Gradually add in Ingredient C, mix in one direction, till the dough pull away from the side of the mixing bowl, and form into a ball. 

Cover and let the dough rest for about 15 minutes.

4. Use a hand mixer fitted with a pair of dough hooks, and knead the dough till smoother. Add in Ingredient D,

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 followed by Ingredient E. Knead the dough till smoother.

Photo for illustration

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Performance about 200 sets of "slapping and folding" till reaching window pane.

Photo for illustration

5. Shape the dough into a ball and keep it in a plastic bag coated with a thin layer of oil. Tie a loose knot, keep in a second plastic bag, and put in a covered bowl. Store in the fridge to undergo cold fermentation for about 14 to 16 hours, or overnight.

Photo for illustration

6. Remove the outer plastic bag, invert the dough and let it thaw at room temperature for about 60 to 90 minutes.

7. Remove the plastic bag and turn out the dough onto a floured work top. Deflate the dough, divide it into 2 portions, and shape them into 2 balls.

Let the dough rest for about 15 minutes.

8. Roll out the dough to a thickness of about 5 to 8mm.

Roll the dough flat to get an even thickness.

The width of the dough should correspond to the length of the pan.

Roll up the dough, into a Swiss roll shape.

9. Lower the shaped dough into the pans coated with butter or homemade non-stick baking spread.

Cover the pans with a tea cloth, and let them proof for about 60 to 90 minutes. Or till the dough reaches about 2/3 height of the pans.

10. Start to preheat oven to 190℃ for about 10 minutes.

While waiting, apply some beaten egg over the top of the dough.

11. After preheating the oven to 190℃, place the pans at middle rack. Turn down the temperature to 180℃ after closing the oven door, and bake for 15 minutes, reduce to 170℃ for 10 minutes, turn off oven and continue to bake for 3 minutes. 

12. Remove the bread from the hot pan immediately after leaving the oven.

13. Cut the bread after it has completely cooled down. Enjoy 😋😋🍞