Super fluffy Pumpkin Milk Bread that's perfect for pumpkin season. It combines poolish flour with pumpkin puree, milk, and a hint of sweetness, topped with pumpkin seeds for an extra crunch.
1: Mix all poolish ingredients and let it ferment for 3-4 hours at 80F.
2: Add all the bread ingredients including poolish, except for the butter, to a stand mixer. Mix at medium speed for 5 minutes until a rough dough forms.
3: Add softened butter and knead for about 20 minutes until dough stretches well and passes the window pane test. Cover and let rise to double in size (about 1 hour at 80F).
4: Punch down the risen dough, divide into 3 equal pieces, roll, and shape. Place in a 450g pullman loaf tin, cover, and let rise until almost 80% full.
5: Brush the dough top with egg wash and sprinkle pumpkin seeds.
6: Preheat oven to 360F and bake for 40-45 minutes. Tap the loaf tin to release hot air and remove the bread from the tin immediately. Let cool completely before slicing.
