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Pumpkin "Star" Loaf

Ingredients

Flour 50% 5000 g
Vitason Pumpkin (Pompoen) 50% » 50% 5000 g
Fresh Yeast 2% 200 g
Water approx. 56% 5600 g
Decoration
Rye Flour 5% 500 g
Working method
Kneading Mix all ingredients into a smooth and well developed dough
Dough temperature Approx. 26ºC
Scale Once approx. 1360 grams (approx. 40 grams per star) for the stars Rest of the dough approx. 420 grams and rounding
Dough proof Approx. 50 minutes
Laminate Roll out the dough for the stars up to 2,5 mm thickness and place the slice into the freezer. Stab the star out the dough after 20 minutes
Moulding Place the stars in rye flour dusted Oberlander baskets. Mould the dough as a round loaf and place it in the baskets with the lock up
Final proof Approx. 70 minutes. After 60 minutes turn de dough pieces out the Oberlander baskets on a with rice flour prepared inserter or baking sheets
Decorating Just before banking sprinkle with rye flour
Baking Approx. 35 minutes at 230ºC with steam
 
Extra information
Remarks Indication feedstock cost: € 0,45 / pc.
BRC Halal Kosher RSPO Skal

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