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Pumpkin Tin bread


Flour 50% 5000 g
Vitason Pumpkin (Pompoen) 50% » 50% 5000 g
Fresh Yeast 2.5% 250 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. 900 grams and rounding
Dough proof Approx. 35 minutes
Moulding Mould it as a long loaf. Place the dough pieces into baking tins
Final proof Approx. 75 minutes
Decorating Just before baking sprinkle with rye flour and incise three times in the longitudinal direction
Baking Approx. 35 minutes at 230ºC with steam
Baking in rotation oven Approx. 35 minuten at 210ºC.
BRC Halal Kosher RSPO Skal

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