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Pumpkin Loaf
Ingredients
| Flour (high protein) | 50% | 5000 g |
| Vitason Pumpkin (Pompoen) 50% » | 50% | 5000 g |
| Fresh Yeast | 2% | 200 g |
| Water approx. | 58% | 5800 g |
| Working method | |
| Kneading | Knead all ingredients into a smooth and well developed dough |
| Dough temperature | Approx. 26ºC |
| Bulk proof | Approx. 40 minutes |
| Scale | Approx. 700 grams |
| Moulding | Mould dough pieces into a stump pointed model and place them between blankets with the closure upside |
| Final proof | Approx. 60 minutes |
| Cutting | Turn over the proofed dough pieces carefully and place them on a with rice flour prepared inserter or baking sheet. Incise slightly in length, possibly cut once again slightly oblique below the dough skin |
| Baking | Insert at 230ºC and bake approx. 35 minutes at 220ºC |
