https://www.bakewithpaws.com/2019/07/pumpkin-soft-sourdough-bread.html
25g sourdough starter (100% Hydration)
75 bread flour
75g water
265g bread flour
160g mashed pumpkin (about 200g pumpkin - peeled, cut, steamed and mashed)
170g levain (above)
24g (2 Tbsp) brown sugar
1 tsp salt
16g (2 Tbsp) milk powder (optional, to add more fragrant in the bread)
30g butter or olive oil (I used olive oil)
20g - 40g soymilk
vegan: soymilk
450g loaf pan (21.3 X 12.2 X 11.5 cm / 8.4" X 4.8" X 4.5")
gewoon mijn brood-Kastenform
Levain
One night before baking, mix all ingredients in a jar and cover.
Let it ferment at room temperature (approximately 27-28C) overnight until tripled. It took about 12 hours. The total weight should be around 175g. But, you will need only 170g.
If you like to prepare the levain on the same baking day, please use the ratio 1:1:1. Let it ferment at room temperature (approximately 30C) until tripled. It took about 3-5 hours depend how strong is your starter.
Main Dough
Put all ingredients (except butter/oil) including 170g levain into a bowl of stand mixer. Using the paddle attachment, mix for 2 minutes or until all incorporated. Change to hook attachment and knead for another 3 minutes or until the dough comes together. Add in butter/oil and continue knead for 10 - 15 minutes or until reach window pane stage. During the whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.
First Proofing/Resting The Dough
In the same bowl, let the dough rest for 60 minutes. Keep it covered with clingfilm or use a lid. The dough did not rise a lot in 60 minutes.
To shape
Transfer the dough to a clean floured surface then divide into 2 equal portions.
Form each portion to a ball. Flatten with rolling pin into a dish.
Fold right to centre and fold left overlap it. Roll out with rolling pin into long rectangle shape. Roll up the dough like Swiss Roll until a small log is formed.
Place all dough in the loaf pan.
Final Proofing
Let it proof at warm and dark place until the dough reaches the rim of the pan (This one took approximately 3.5 hours at room temperature of 28C - 30C). It may take longer depending on your ambient temperature and your starter.
To bake
Brush with egg wash.
Bake in a preheated oven at 190C (top & bottom heat) or 170C (fan-forced) for 25 - 30 minutes, or until golden brown. I usually preheat the oven for 10 - 15 minutes before baking.
Remove bread from oven and let them cool on rack completely before slicing.