Super soft pumpkin bread (old sourdough starter)

Super soft pumpkin bread (old sourdough starter)

Overview

How to cook Super soft pumpkin bread (old sourdough starter) at home

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Ingredients

Steps

  1. First make the old dough starter: weigh the flour, yeast powder, and salt and put them into a crisper (note that the salt and yeast powder do not come into direct contact)

    Super soft pumpkin bread (old sourdough starter) step 1
  2. Add the measured water and stir until there is no dry powder

    Super soft pumpkin bread (old sourdough starter) step 2
  3. Cover and ferment until the volume increases 2-3 times, and the old dough starter is ready.

    Super soft pumpkin bread (old sourdough starter) step 3
  4. Weigh all the ingredients for the main dough

    Super soft pumpkin bread (old sourdough starter) step 4
  5. Except for vegetable oil and salt, put the other ingredients into the bread machine, and then add the old sourdough starter.

    Super soft pumpkin bread (old sourdough starter) step 5
  6. Start a kneading program

    Super soft pumpkin bread (old sourdough starter) step 6
  7. After one kneading program is completed, add salt and vegetable oil, and then start another kneading program.

    Super soft pumpkin bread (old sourdough starter) step 7
  8. The kneaded dough can form a transparent and strong film, and the bread baked in this state has the best internal texture.

    Super soft pumpkin bread (old sourdough starter) step 8
  9. Cover with plastic wrap and put it in the refrigerator to ferment (about 12-16 hours). You can also ferment directly at room temperature, but it will not taste as good as baking it after refrigerated fermentation.

    Super soft pumpkin bread (old sourdough starter) step 9
  10. Take out the fermented dough

    Super soft pumpkin bread (old sourdough starter) step 10
  11. Knead and deflate, divide into small uniform portions, and let rest for 10 minutes. There are six doughs in the picture, and they are later divided into four equal parts.

    Super soft pumpkin bread (old sourdough starter) step 11
  12. Knead into long strips

    Super soft pumpkin bread (old sourdough starter) step 12
  13. Hold both ends and twist them into a twist

    Super soft pumpkin bread (old sourdough starter) step 13
  14. Fold in half again

    Super soft pumpkin bread (old sourdough starter) step 14
  15. Press the two heads down and shape them

    Super soft pumpkin bread (old sourdough starter) step 15
  16. Place in baking pan for secondary fermentation

    Super soft pumpkin bread (old sourdough starter) step 16
  17. Ferment until 2 times the original size

    Super soft pumpkin bread (old sourdough starter) step 17
  18. Preheat the oven to 170 degrees for 10 minutes, place on a baking sheet and bake at 150 degrees for 28 minutes, then take it out immediately

    Super soft pumpkin bread (old sourdough starter) step 18
  19. Brush with a layer of honey water (or butter) while it's hot

    Super soft pumpkin bread (old sourdough starter) step 19
  20. Super brushed effect, a soft girl

    Super soft pumpkin bread (old sourdough starter) step 20
  21. This is the third day after putting it in a plastic bag and putting it in the refrigerator. After being torn open, the internal tissue is still very delicate and soft.

    Super soft pumpkin bread (old sourdough starter) step 21