Squash Bread (Sponge)

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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
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BakerBen on Sat, 03/19/2011 - 13:39

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

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)

 

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