Golden, soft, and delicious pumpkin toast | A recipe perfect for autumn and winter

It's best to prepare the pumpkin puree a day in advance: Slice a mature pumpkin thinly, peel and remove the seeds and pulp thoroughly, as the fibrous parts greatly affect the gluten development of dough. (Use a mature pumpkin, not a baby pumpkin, as it has a better color and higher water content, making it more suitable for dough.) The ratio of raw to cooked pumpkin is 65-75%, so you'll need at least 300 grams of prepared raw pumpkin. Steam over cold water for about 15 minutes after the water boils, or until a chopstick can be easily pierced through. Drain off any excess water; mine had about 230 grams left. Mash or grind into a puree and refrigerate overnight. Larger batches can be frozen.

Add all ingredients except salt, yeast, and butter to the High-Tech 007 Gen 2 stand mixer. ⚠️In areas with underfloor heating or indoor temperatures above 20 degrees Celsius, temperature control is essential. Use chilled eggs, milk, pumpkin puree, flour, and a chilled mixing bowl.

Set the machine timer for 6-8 minutes, then use speed settings 2 for 10 seconds, 3 for 10 seconds, 4 for 10 seconds, and 5 for 30 seconds. At this point, the dough should have formed a ball. Continue on speed setting 6 for 5-7 minutes, until the dough can be stretched into a rough membrane. ⚠️ After this step, check the temperature. If it exceeds 24 degrees Celsius, freeze the dough until it reaches below 22 degrees Celsius before continuing to knead.

After the dough has cooled, add salt, yeast, and butter. (The yeast should be incorporated into the dough, avoiding contact with the oil and salt.)

Set the machine timer for 3-5 minutes, then use speed 4 for 1 minute, speed 5 for 1 minute, and speed 6 for 1-3 minutes, until the dough can be stretched into a thin film with 90-100% gluten development. ⚠️⚠️ Pumpkin puree is easy to over-knead when making dough, so don't knead it too thin. After the butter is absorbed, pause the machine several times to check the gluten development and prevent over-kneading.

When removed from the vat, the surface should be rounded and kept at an optimal temperature of 24-26 degrees Celsius.

Place the sample in a fermentation chamber (High-Tech F110S) at 28°C and 75% humidity for the first fermentation.

Ferment until it doubles in size. When you poke a hole in it with a floured finger and it slowly shrinks back, it's ready. This should take about 60 minutes.

Transfer to the work surface, cut into 6 equal portions, 175 grams each, and sprinkle with dry powder to prevent sticking.

Press down to release the air and round each portion. Place them in a fermentation box at around 26 degrees Celsius and let them rest for 20-30 minutes.

Relaxation is equivalent to half-fermentation; after relaxation, the volume increases to 1.5 times. Dry powder is sifted onto the surface to prevent sticking.

Transfer the dough to a work surface, making sure not to sprinkle any flour, otherwise it won't roll out properly. Use a scraper to gather the two sides of the dough inwards, shaping it into an oval form, which makes it easier to roll out longer and narrower.

Roll it out into a rectangle, 25-30cm long.

Roll out each dough ball in turn, then flip them over. ⚠️To reiterate, don't shape the bread in one go. Give the dough time to rest to prevent over-stretching, which can cause the gluten to break during fermentation and affect the appearance. Let the dough rest after each step; this will make the dough softer and more manageable. That means you'll be working with all six dough balls at once. Roll them out one by one from 1 to 6, flip them over, then fold them in order from 1 to 6, and finally roll them up in order from 1 to 6. This allows each dough ball 1-3 minutes of rest time, making it easier to handle and allowing you to control the fermentation speed, ensuring a more consistent result.

The left and right sides are folded towards the middle in thirds, and the tail is slightly wider.

Details are shown in the picture; it's narrower at the top and wider at the bottom.

Press flat with your hand

Roll out the end thinner with a rolling pin to make it easier to seal. Roll it up from top to bottom.

Tuck the seam underneath

The side view is shown in Figure 2.5-3.

All done

Place them in the loaf pan with the same orientation, and press them down to fit and prevent gaps.

Place in a fermentation chamber (High-Tech F110S), at 32°C and 80% humidity, for secondary fermentation.

Ferment until it fills 90% of the loaf pan, about 60-90 minutes. You can brush it with egg wash before baking (I didn't because I wanted a matte finish).

Place in a preheated oven (Goblin 5A 3rd generation, bottom rack, low-sugar loaf pan), 150°C top heat, 180°C bottom heat, bake for 27-30 minutes. Other small 40-50 liter ovens can also use this temperature as a reference, or follow your usual baking experience. ⚠️For ovens without independent top and bottom heat control, use 180°C top and bottom heat for about 28 minutes. Cover with aluminum foil if it browns too quickly, or follow your usual loaf baking experience. ⚠️For conventional ovens such as the Gaobike E9/Hais SP50/New Iris AC90, bake at 140-150 degrees Celsius for the top heat and 210 degrees Celsius for the bottom heat for 26-30 minutes.⚠️For convection ovens such as the Gaobike 80S/T60/New Iris E8/AS60, bake at 140-150 degrees Celsius for about 26 minutes.⚠️If you are worried about it not being cooked through, you can test the temperature before taking it out of the oven. The center temperature of the toast should be above 94 degrees Celsius. If the temperature is below 93 degrees Celsius, it is still too soft and will easily sink. If the temperature is above 95 degrees Celsius, it is well cooked.

Immediately after baking, shake off the heat, unmold, and place on a cooling rack to cool. The dough rose very quickly; one piece of dough tore slightly and the gluten broke.

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Promise me you'll try this pumpkin toast! The aroma of it fresh out of the oven fills the whole house, and when you break it open, you can see the golden-brown crumbs—it looks incredibly appetizing! The texture is absolutely amazing right out of the oven—fluffy, delicate, and soft. It has a subtle pumpkin sweetness that's more pronounced than plain white toast. It's incredibly soft, smooth, and delicious; I love it! I could easily eat half a loaf on its own, or you can use it to make sandwiches with vegetables, eggs, or meat. It's delicious no matter how you eat it! It's definitely on my list of things to make regularly!

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Tearing open the super healing

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Like it? Come and try making it yourself! Remember to submit your results! Give me a "Great" rating! Thank you everyone! Wishing you all great wealth and prosperity, and may you eat as much as you want without gaining weight! For other delicious toast recipes, follow my page and search "toast" in the search bar at the top.

⚠️⚠️Storage Method: Slice or tear, seal tightly in a bag, and freeze at -18°C. Do not refrigerate, as refrigerated toast will stale quickly and harden easily. Thaw at room temperature before eating; it will be very soft. Alternatively, you can heat it in the microwave on medium heat: thin slices for 10-20 seconds, thick slices for 20 seconds, and add another 10 seconds if needed! Heating will make it even softer and tastier!

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