Best Pumpkin Sourdough Bread / Delicious Pumpkin Bread 천연발효 단호박빵

Sourdough Pumpkin Bread / Delicious Pumpkin Bread with Homemade Pumpkin Puree Made with sourdough starter & homemade kabocha squash puree Pumpkin shaped sourdough bread! Beautiful & delicious! Please like and subscribe! Thank you so much for watching!❤️ **Room temperature is around 75-76F/24-25C - after 1 SF and 2 coil fold 3.5-4 hours or longer fermentation until almost 80-90% rise. If the room temperature is higher or lower the fermentation time can be shorter or longer** #pumpkinshapedbread #sourdoughpumpkinbread #pumpkinbread #pumpkin #kabochasquash #bread #sourdoughbread #CastleCooking #천연발효단호박빵 #단호박빵 #천연발효빵 #호박모양빵 Pumpkin Shaped Sourdough Bread recipe video link:    • Pumpkin-Shaped Bread / Sourdough Brea...   Pumpkin Puree / Making Pumpkin Puree recipe video link:    • Pumpkin Puree / Making Pumpkin Puree ...   Sourdough Bread with Flaxseeds and Quinoa recipe video link:    • Sourdough Bread with Flaxseeds and Qu...   Sourdough Purple Sweet Potato Bread recipe video link:    • Purple Sweet Potato Sourdough Bread /...   Sourdough Pumpkin Bread / Delicious Pumpkin Bread recipe video link:    • Sourdough Pumpkin Bread / Delicious P...   Sourdough Bread / 80% Hydration Sourdough Batard recipe video link:    • Perfect Sourdough Bread / 80% Hydrati...   Classic Sourdough Batard recipe video link:    • Best Sourdough Bread / Classic Sourdo...   Best Sourdough Bread / Classic Sourdough Boule recipe video link:    • Best Sourdough Bread / Classic Sourdo...   Soft Pumpkin Sandwich Loaf / Overnight Sweet Stiff Starter / Shokupan recipe video link:    • Soft Sourdough Pumpkin Sandwich Loaf ...   Sourdough stiff starter / Levain ingredients (prepare before going to bed): 40g strong starter 40g bread flour 22g water Dough ingredients for 1 loaf: 100g prepared stiff starter 430g bread flour 260-270g water 200g homemade mashed pumpkin or puree - I used homemade kabocha squash puree or any orange pumpkin 4g salt 호박모양 천연발효 단호박빵 활발한 천연발효종과 집에서 만든 단호박 퓨레로 만든 호박 모양의 맛있는 단호박 천연발효빵입니다! 아름다운 천연발효 호박모양빵입니다! 아름답고 맛있는 빵입니다! 좋아요 구독 그리고 영상 공유해 주세요! 영상 봐주셔서 감사합니다!❤️ **실내온도 75-76F/24-25C 1번 펴서 접기와 2번 말아서 접기한후 3 1/2-4시간 거의 80-90% 늘도록 발효해요. 만약 실내온도가 높거나 낮으면 발효시간이 짧거나 길수 있어요** 천연발효종 식재료 ( 전날 자기전에 준비합니다): 천연발효종 40g 강력분 40g 물 22g 빵 1개 반죽 식재료: 준비한 천연발효종 100g 강력분 430g 물 260-270g 으깬 단호박 또는 퓨레 200g 소금 4g 단호박 퓨레 레시피 영상 링크:    • Pumpkin Puree / Making Pumpkin Puree ...  

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