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
Notes
| 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.