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Pumpkin Loaf

Ingredients

Flour 50% 5000 g
Vitason Pumpkin (Pompoen) 50% » 50% 5000 g
Fresh Yeast 2% 200 g
Water approx. 54% 5400 g
Working method
Kneading 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
Moulding 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
Decorating Just before baking sprinkle with rye flour and incise as a pumpkin
Baking Approx. 35 minutes at 230ºC. with steam
BRC Halal Kosher RSPO Skal

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