Pumpkin Loaf Ingredients:
17 hours pre-fermented sponge dough
¼ tsp instant yeast
75g water
75g bread flour
**Add yeast, water & flour into a container. Mix with spatula till well combined. Cover & leave at room temperature for an hour. Keep inside refrigerator for another 16 hours before used.
Main dough
2 Tbsp sugar120g Libby's pumpkin puree
175g bread flour
1/2 tsp instant yeast
10g Liv salted butter
Methods:
1. Put all pre-fermented sponge dough into mixing bowl. Follow by the rest of ingredients for main dough except butter. Knead till form dough. Then add in butter & knead till form smooth & elastic. Proof for 1hr.
2. De-gas dough & transfer on a lightly floured surface. Shape into round & set aside to rest for 10mins. Roll out the dough into rectangle shape with rolling pin. Then, roll up like swiss roll. Place into lined baking tin.3. Prove for 1hr. Bake in preheated oven at 160C for 45mins.
This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary)
