Squash Bread (Sponge)

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