Pumpkin Tin bread
Ingredients
- 5000 g -50% Flour
- 5000 g - 50% Vitason Pumpkin (Pompoen) 50%
- 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. 900 grams and rounding
- Dough proof: Approx. 35 minutes
- Mould it as a long loaf. Place the dough pieces into baking tins
- Final proof: Approx. 75 minutes
- 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.
