Pumpkin Loaf - VitaSon Pumpkin 2


  • 5000 g - 50% Flour
  • 5000 g - 50% Vitason Pumpkin (Pompoen) 50%
  • 200 g - 2% Fresh Yeast
  • 5400 g - 54% Water approx.

Working method

  • Mix all ingredients into a smooth and well developed dough
  • Dough temperature: approx. 26ºC
  • Scale: Dough pieces approx. 450 grams and rounding
  • Dough proof: Approx. 30 minutes
  • Use approx. 15 grams of each dough piece for the stem. Mould the rest of the dough piece as a round loaf. Slightly press the top side of the rounded dough pieces. Insert the stem on top with a little bit of moisture
  • Final proof: Approx. 80-90 minutes
  • Just before baking sprinkle with rye flour and incise as a pumpkin
  • Baking: Approx. 35 minutes at 230ºC. with steam
| What is the fall without Halloween? Cozy with the kids hollowing a pumpkin and go door to door for trick or treat. When you come home their should be a pumpkin bread, off course from the baker.