Best Sourdough Pumpkin Sandwich Bread / No Knead Sandwich Bread 단호박 천연발효 샌드위치빵

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds healthy fats and is dairy-free.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories and is dairy-free.

honey

🥗Healthier: maple syrup

💰Cheaper: sugar

Maple syrup offers a unique flavor while being a natural sweetener.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed meal is a great egg substitute for binding.

Prepare stiff sourdough starter by mixing 63g active starter, 63g bread flour, and 24g water before going to bed.

In the morning, use 150g of the prepared stiff starter.

Combine 150g prepared stiff starter, 330g bread flour, 200-220g water, 100g mashed pumpkin, and 3g salt in a bowl.

Mix until combined and let it rise at room temperature for 2.5 hours until it reaches 80% rise.

Shape the dough and let it sit at room temperature for 2-3 hours until it reaches 90% of the pan.

Preheat the oven to 385°F (195°C).

Bake for 37-40 minutes until the internal temperature reaches 206-209°F (97-98°C) and the bread is golden brown.

Cooking Techniques

Spice Level:

Allergens