17HR PUMPKIN AND SUNFLOWER SEED LOAF

(天然麵包香 ~ 獨角仙@藍色大門.) 

http://alittlebitofplumleaf.blogspot.com/2010/09/butternut-squash-and-sunflower-seed.html

Pumpkin and Sunflower Seed Loaf 南瓜葵花籽包
Pre-ferment Dough
bread flour                   70%          411g
water                           40%          235g
fresh yeast                    2%           12g
sea salt                         1%           6g
skim milk powder         2%          12g

Dissolve the yeast in water.  Add bread flour, sea salt, skim milk powder and knead until soft.  Cover the dough in cling wrap.  Refrigerate to let it prove for 17 hours.

Dough
bread flour                    30%         176g
skim milk powder          3%            18g
sea salt                          1%              6g
sugar                             10%          59g
egg                                3%            18g
fresh yeast                     1%              6g
water                             7%           41g
unsalted butter                7%           41g
cooked pumpkin puree   23%       135g
julienne pumpkin            15%          88g
roasted sunflower seeds 10%          59g

acc to blog:

"The author of the book I'm using says that if you use instant yeast for the recipes, use 1/3 of the amount listed.
Steps would be the same as instant yeast doesn't need to be reactivated in water first - just add to the ingredients."