Pumpkin Loaf - VitaSon Pumpkin 2
Ingredients
- 5000 g - 50% Flour
- 5000 g - 50% Vitason Pumpkin (Pompoen) 50%
- 200 g - 2% Fresh Yeast
- 5400 g - 54% Water approx.
Working method
- Mix all ingredients into a smooth and well developed dough
- Dough temperature: approx. 26ºC
- Scale: Dough pieces approx. 450 grams and rounding
- Dough proof: Approx. 30 minutes
- Use approx. 15 grams of each dough piece for the stem. Mould the rest of the dough piece as a round loaf. Slightly press the top side of the rounded dough pieces. Insert the stem on top with a little bit of moisture
- Final proof: Approx. 80-90 minutes
- Just before baking sprinkle with rye flour and incise as a pumpkin
- Baking: Approx. 35 minutes at 230ºC. with steam
| What is the fall without Halloween? Cozy with the kids hollowing a pumpkin and go door to door for trick or treat. When you come home their should be a pumpkin bread, off course from the baker.
