Pumpkin Loaf with Sarrasin - Vitason Pumpkin and Proson Sarrasin
Ingredients
- 5000 g - 50% Flour
- 5000 g - 50% Vitason Pumpkin (Pompoen) 50%
- 300 g -3% Proson Sarrasin
- 250 g - 2.5% 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 gram and rounding
- Dough proof: Approx. 35 minutes
- Mould as a round loaf. Place the dough pieces on a with rice flour prepared inserter or baking sheets
- Final proof: Approx. 60 minutes
- Just before baking sprinkle with rye flour and incise
- Baking: approx. 35 minutes at 230ºC with steam
- Baking in rotation oven: Approx. 35 minutes at 210ºC
