Squash Bread (Sponge)
from Hening
A:
Bread flour 36% 90g (or A.P. Flour)
Instant yeast 0.7% 1～2g
Dark brown suger 1.6% 4g (or Demerara)
Honey 3.2% 8g
Water 22% 55g
Roomtemperature±40′overnight in the frige. About 20′for softening it before using. Or roomtemperature ±2 hours until 2.5～3 times bigger. When it starts to sink, it is ready to use.B: all of A bread flour 64% 160g salt 0.8% 2g instant yeast 0.3% 1g- dark brown sugar 2% 5g water 10% 25g mashed squash 50% 125g
unsalted butter 10% 25g
375F 20′ 400 35′
I made experiments on the recipe 3 times.
↑ The 1st one was FAILED. I changed some parts of it.
↓ The 2nd was nice (485g after the primary fermentation)
then, i made the 3rd one (952g after the primary fermentation)
How to cook squashes 1. Wash 2. Cut in the middle 3. Seeds 4. Put it upside-down on the baking sheet ±350F 1～2 Hours
other ideas to cook squashes
Your bread looks nice - how does it taste?
I am not sure what you mean about your three experiment - you give a weight in g in () but don't say anything else - am I missing something?
Also, the formula you provide - is that the final experiment that you are satisfied with or the first that FAILED?
Ben
it is the final experiment that i am satisfied with
the first one taste also good but i wasnt happy with the unequally distributed air holes.( is it supposed to express in English like this?) i showed it in the picture. i use the weight to show its expansibility.
i used a 450G loaf pan. you can see how high it grew but not many air holes in the texture (i m not sure how to say it)
Looks lovely! How did it taste? Could you taste the squash?
Syd
actually the taste of squash isnt strong
i think it probably gives more help on the texture
it is soft and moist ( you see i didnt add too much water)
it is good for light diet because there isnt much sugar
and maybe good for making sandwiches if you wanna more flavour