Super soft pumpkin bread (old sourdough starter)
Overview
How to cook Super soft pumpkin bread (old sourdough starter) at home
Tags
Ingredients
Steps
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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)
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Add the measured water and stir until there is no dry powder
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Cover and ferment until the volume increases 2-3 times, and the old dough starter is ready.
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Weigh all the ingredients for the main dough
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Except for vegetable oil and salt, put the other ingredients into the bread machine, and then add the old sourdough starter.
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Start a kneading program
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After one kneading program is completed, add salt and vegetable oil, and then start another kneading program.
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The kneaded dough can form a transparent and strong film, and the bread baked in this state has the best internal texture.
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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.
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Take out the fermented dough
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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.
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Knead into long strips
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Hold both ends and twist them into a twist
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Fold in half again
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Press the two heads down and shape them
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Place in baking pan for secondary fermentation
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Ferment until 2 times the original size
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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
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Brush with a layer of honey water (or butter) while it's hot
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Super brushed effect, a soft girl
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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.