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Pumpkin Loaf


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
BRC Halal Kosher RSPO Skal

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