Bio Pumpkin Loaf based on Vitason Bio Pumpkin
Ingredients
- 10.000 g VitaSon Bio Pumpkin 100%
- 5.500 g Water approx. 55%
- 250 g Fresh yeast 2.5%
Working method
- Mix all ingredients into a smooth and well developed dough.
- Dough temperature: approx. 26°C.
- Scale dough pieces: approx. 450 gram and rounding.
- Dough proof: approx. 35 minutes.
- Mould as a round loaf and place the dough pieces on a with rice flour prepared inserter or baking sheets.
- Final proof: approx. 60 minutes.
- Just before baking sprinkle with rye flour and incise as desired.
- Bake approx. 35 minutes at 230ºC with steam.
- Bake in rotation oven: approx. 35 minutes at 210ºC
