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. |