Uploaded March 2026 | Updated September 2026, 1 week ago

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~Pumpkin Sourdough Shokupan~
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~Recipe makes 2 loaves~
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*Sweet stiff starter*
60g starter
180g bread flour
80g water
30g sugar
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*Dough*
420g bread flour
40g sugar
8g salt
120g milk
50g whipping cream
250g mashed pumpkin
40g butter
All of the sweet stiff starter
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Method
➡️ Prepare sweet stiff starter and use when it triples, about 7-8hr at 27-28C.
➡️ Mix everything except butter till dough comes together and is strong.
➡️ hold 10-20g milk and add gradually as everyone’s mashed pumpkin has different moisture level
➡️ Add butter in 2-3 batches and knead until fully incorporated, and dough achieves window pane.
➡️ Bulk proof the dough for 2hrs at 28C
➡️ Punch down dough and divide into 6 equal portions
➡️ Shape the dough and place each into the greased tin (10x10x20cm) for final proof, 3-3.5hr at 28C.
➡️ egg wash and sprinkle pumpkin seeds
➡️ Bake at 180C for 45mins
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#pumpkinbread #sourdough #sourdoughshokupan #naturalyeast #wildyeast