Pumpkin "Star" Loaf

Ingredients

  • 5000 g -50% Flour
  • 5000 g - 50% Vitason Pumpkin (Pompoen) 50%
  • 200 g - 2% Fresh Yeast
  • 5600 g - 56% Water approx.

Decoration:

  • 500 g - 5% Rye Flour

Working method

  • Mix all ingredients into a smooth and well developed dough
  • Dough temperature: approx. 26ºC
  • Once approx. 1360 grams (approx. 40 grams per star) for the stars Rest of the dough approx. 420 grams and rounding
  • Dough proof: Approx. 50 minutes
  • Roll out the dough for the stars up to 2,5 mm thickness and place the slice into the freezer. Stab the star out the dough after 20 minutes
  • Place the stars in rye flour dusted Oberlander baskets. Mould the dough as a round loaf and place it in the baskets with the lock up
  • Final proof: Approx. 70 minutes. After 60 minutes turn de dough pieces out the Oberlander baskets on a with rice flour prepared inserter or baking sheets
  • Just before banking sprinkle with rye flour
  • Baking: Approx. 35 minutes at 230ºC with steam
Indication feedstock cost: € 0,45 / pc.