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.
