Best Pumpkin Sourdough Bread with Black Sesame Seeds 단호박 검정깨 천연발효빵

Pumpkin Sourdough Bread with Black Sesame Seeds
Made with natural yeast sourdough starter.
Adding mashed sweet pumpkin / kabocha squash makes bread soft & delicious!
Great for toast or sandwich bread!
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***Room temperature is around 75-78F/24-26C
* Prepare sourdough/levain (exact amount of sourdough starter).
* Prepare mashed sweet pumpkin.
* 3 sets SF.
* 3-3.5 hours until 80% rise.
* Shape.
* Cover & refrigerate overnight.
* Put the dough in the freezer for 60-80 minutes & scoring.
* Preheat oven, along with Dutch oven or roaster at 480F/248C for 30 minutes.
* Scoring.
* Cover & bake at 480F/248C for 28-30 minutes.
* Reduce heat to 465F/240C & bake another 10 minutes uncovered until internal temperature 206-209F/97-98C golden brown.
* Enjoy!
If the room temperature is higher or lower the fermentation time can be shorter or longer***

Sourdough Starter / Levain ingredients:
34g active starter
34g bread flour
34g water

Dough ingredients:
100g prepared sourdough starter
440g bread flour
220g water
4g salt
200g mashed sweet pumpkin
25g toasted black sesame seeds

단호박 검정깨 천연발효빵
천연발효종 넣어 만든 빵입니다.
으깬 단호박을 넣어 부드럽고 맛있는 빵입니다!
토스트나 샌드위치빵으로 좋아요!
구독 좋아요 눌러주세요!
영상 봐주셔서 감사합니다!❤️

*실내온도 75-78F/24-26C 만약 실내온도가 높거나 낮으면 발효시간이 짧거나 길수 있어요.***
* 천연발효종 (르방) 준비합니다.
* 으깬 단호박 준비합니다.
* 3번 펴서 접기한후 실내온도에 3-3.5시간 80% 늘도록 발효해요.
* 빵모양 만들고.
* 덮고 밤새 냉장고에 넣어요.
* 냉동실 60-80분 보관한후 스코링합니다.
* 무쇠솥이나 로스팅팬을 넣고 480F/248C 30분 예열합니다.
* 스코링
* 덮고 480F/248C 28-30분 굽고.
* 온도를 465F/240C 낮추고 뚜껑 열고 10분 빵속 온도가 206-209F/97-98C 황금색으로 구워요.
* Enjoy!

천연발효종 식재료:
활발한 천연발효종 34g
강력분 34g
물 34g

반죽 식재료:
준비한 천연발효종 100g
강력분 440g
물 220g
소금 4g
으깬 단호박 200g
볶은 검정깨 25g

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