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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. |
