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Pumpkin Tin bread
Ingredients
| 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. |
