kabocha bread

This pumpkin sourdough bread is soft, buttery, and has a tender crumb. These delicious pumpkin pull apart rolls are made with mashed pumpkin, butter, active sourdough starter! 

Soft Pumpkin Sourdough Bread

pumpkin

eggs (about 3 large eggs)

water

active starter

unsalted butter (softened)

bread flour

sugar

sea salt

active dry yeast

Add dough to mixing bowl

Mix: Leaving out the butter, add the rest of the ingredients into the mixing bowl attached to a stand mixer. Make sure the yeast and salt don&#039;t touch. Using a dough hook attachment, mix on low speed until all the dry flour is incorporated.

Add the butter

Add butter and beat: Next add all the butter and increase the speed to high until a smooth  ball forms. The sides of the bowl should be clean and the dough should no longer be sticky.

Check gluten development

Windowpane test: Check the dough for proper gluten development using by stretching it between your fingers using the &#039;windowpane test&#039;. You should be able to stretch it thin enough for the dough to be translucent without tearing.

Bulk Fermentation

Bulk Fermentation: Take out the dough, form it into a loose ball, and put it into a large bowl. Proof in a warm, humid place until it doubles in volume (it took me about an hour). See Notes below on how to proof at home.

Divide, shape, bench rest

Divide and shape, then bench rest: Divide the dough into 6 equal parts and roll them into even balls, making sure the surface is smooth. Dust the board and surface of dough balls with flour. Lightly cover so they don&#039;t dry out and let it rest for 15 minutes - called step is called bench rest.

Final shaping

Final shaping: Dust your board with flour. Flip over the pre-shaped dough balls so the smooth surface is facing down. Roll each ball into a long oval shape then fold the bottom ⅓ up and the top ⅓ down to make a letter fold. Then roll up the dough and pinch the seam closed. See step by step photos in post for more details.

Final proof

Final proof: Line your pan with parchment paper. Add three rolled up dough balls into each loaf pan. Press down firmly to spread dough to corners. Proof until volume increases by 50%. About 30 to 45 minutes. Preheat your oven at this time to 338°F or 170°C.

Bake

Bake:  Bake at 338°F or 170°C for 25 minutes or until the tops are golden brown.

Top 1 kabocha bread recipes from across the web

The most viewed kabocha bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Soft Pumpkin Sourdough Bread

Top 1 kabocha bread recipes from across the web

The most viewed kabocha bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Soft Pumpkin Sourdough Bread

The most viewed kabocha bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine