SUB) ふかふか簡単成形カボチャパン 天然酵母＆イースト両方のレシピ付き! Soft Pumpkin Bread Easy Shape Sourdough & Dry Yeast Recipes

SUB) ふかふか簡単成形カボチャパン 天然酵母＆イースト両方のレシピ付き! Soft Pumpkin Bread Easy Shape Sourdough & Dry Yeast Recipes

Find a recipe with dry yeast and a recipe with sourdough in the description Dry Yeast Dough 300 g bread flour (protein 12-13 %) 30 g brown sugar 3 g sea salt 4 g instant dry yeast 110 g milk or plant milk 28 g light olive oil or mild vegetable oil 150 g cooked & mashed pumpkin or canned puree Knead by hand or machine knead in your preferred way Dough With Sourdough Starter 120 g active sourdough starter Any natural yeast starter works well Make easy yogurt starter as above video! A large amount of freshly fed active starter makes bread without sourness Sourdough version makes softer more flavorful long lasting bread 57 g milk or plant milk 28 g light olive oil or mild vegetable oil 30 g brown sugar 3 g sea salt 150 g cooked & mashed pumpkin, or canned puree Adjust sweetness and water content depending on those in the pumpkin puree 240 g bread flour (12 -13 % protein) After mixing, the process is the same with both types of dough Knead with your preferred method until gluten develops well Some bread machine completes bulk fermentation Otherwise round the kneaded dough Place in a thinly oiled bowl Let rise until it doubles The time varies depending the dough and environment pre – shape Bench rest 20 minutes 20 minutes later Proof until the dough gets puffy Do not cut deeper than this – it will turn into flower bread! Bake at 350 F / 180 C for 15 -18 minutes until slightly browned Pecans

(難易度低) 可愛いパンプキンブレッドのやさしい作り方 (たこ糸なし！）ハロウィン・ 感謝祭にも。豆乳で作ればヴィーガンレシピ。南瓜入り、甘味はごく控えめのシンプルな生地なので、シナモンやスパイスなどアレンジ自由。　たこ糸で縛って飾りクープを入れるかっこいいかぼちゃ型パンの作り方は以下の過去動画を参照ください。　https://youtu.be/aebJyEJ0QGA

[レシピ Recipe in English is below]
＜ドライイースト版＞
強力粉 (蛋白含有量12-13%) 300 g
ブラウンシュガー 30 g
海塩 3 g
インスタントドライイースト 4 g
牛乳又は豆乳・オーツミルクなど 110 g
ライトオリーブ油又は米油など癖のない植物油 28 g
蒸して又は電子レンジにかけて潰したカボチャ 150 g
ペカン数個

＜自家製酵母元種版＞
仕込み数時間前に粉1：水1を与え活性化した元種 　120 g
牛乳又は豆乳・オーツミルクなど 57 g　　
ライトオリーブ油又は米油など癖のない植物油 28 g
ブラウンシュガー 30 g
海塩 3 g
蒸して(又は電子レンジにかけて) 潰したカボチャ 150 g
強力粉 　240 g　(蛋白含有量12-13%)
ペカン数個

＊イースト版も元種版も、カボチャの水分や粉の吸水率で生地の様子が変わってくるので、適宜水分や粉の量を調節して下さい。

１）材料を混ぜて好みの方法でグルテン膜が薄く伸びるまでこねる
２）２倍まで一次発酵
３）６等分して仮丸め、ベンチタイム20分
４）丸めて成形し濡れ布巾をかけてふっくらするまで二次発酵
５）少し平たくして動画のように切れ目を入れる
６）180℃のオーブンで15−18分、少し色づくまで焼く
７）ペカンを縦に二つ割りして差し込みヘタにする

＜Dry Yeast Version＞
300 g bread flour (12-13% protein)
30 g brown sugar
3 g sea salt
4 g instant dry yeast
110 g milk (or soy milk, oat milk for vegan bread)
28 g light olive oil or mild veg oil
150 g pumpkin puree (cooked & mashed, or can)
A few pecans

＜Sourdough Version＞
120 g active sourdough starter
57 g milk (or soy milk, oat milk for vegan bread)
28 g light olive oil or mild veg oil
30 g brown sugar
3 g sea salt
150 g pumpkin puree (cooked & mashed, or can)
240 g bread flour (12-13% protein)
A few pecans

1) Mix all the ingredients and knead in your preferred way until it passes window pane test (thin film forms when stretched)
2) Let rise until it doubles in size
3) Divide in 6 equal pieces, round each, bench rest 20 minutes
4) Flatten and round the dough again, cover with a moist towel, proof until the dough gets puffy
5) Lightly flatten and place slits as the video
6) Bake in 350 F/ 180 C oven for 15-18 minutes until the bread start browning a little
7) Split pecans and insert as stalks

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パン作り道具のお問合せ・アマゾンのリンクのご希望がよくあるので、以下に貼りました。アマゾンジャパンで類似のものもjpとして載せました。
Here is a requested list of essential tools similar to what I use in Umai lab videos

-Mercer Culinary 10 ” Bread Knife: https://amzn.to/3RCNZ2c
-Lodge Combo Cooker / Dutch Oven: https://amzn.to/3ut5Grk　
（Amazon japan；以下jp　ダッチオーブン：https://amzn.to/3IjHAF7）
-Lodge Cast Iron Loaf Pan: https://amzn.to/3R8ZEGd
-Hario Kettle: https://amzn.to/3yHmgpX　(jpケトル: https://amzn.to/3utLhm8）
-Small Silicone Spatula: https://amzn.to/3P5qQ6O
-Danish Dough Whisk: https://amzn.to/3yNr3X8
-Anchor Hocking 2 qt Glass Bowl With Glass Lid: https://amzn.to/3uvB34B
-Pyrex Glass Mixing Bowl 2.5 qt With Lid: https://amzn.to/3AvsEll
-Pyrex Square Glass: https://amzn.to/3yLTe8G
(jp角形の浅いガラス容器: https://amzn.to/3bPjpSV)
-Reusable shower caps for bowl cover: https://amzn.to/3P9qUlW
-Bosch Compact Mixer: https://amzn.to/3RiWhN4
-Nontoxic Silicone Coated Sandwich Loaf Pan: https://amzn.to/3ylJhNR
-7 inch Medium Oval Proofing Basket: https://amzn.to/3OMUBcJ
(jpバヌトン17x12x6cm https://amzn.to/3OQDird)
-6 inch Small Oval Proofing Backet: https://amzn.to/3R9X42N
(jpバヌトン15x8x5cm https://amzn.to/3ylDgki)
-Baker’s Couche (Proofing Cloth): https://amzn.to/3NP1hWB
(jpパン生地カンバス布: https://amzn.to/3AuHZCK)
-Rimless Cookie Sheet useful as a Peel: https://amzn.to/3bUsUjz
-Lame: https://amzn.to/3ArIvkX　
(jpセット: https://amzn.to/3RjVITc 替刃のみ:https://amzn.to/3ArXhZ7）
-Baking Steel: https://amzn.to/3youvFV
-Lava Rocks: https://amzn.to/3ArHedF

Amazonアソシエイトを利用しています。As an Amazon associate I earn from qualifying purchases

インスタグラム
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