using IREKS PUMPKIN-BREADMIX

Ingredients:

Wheat flour 5.0 kg
IREKS PUMPKIN-BREADMIX 5.0 kg
Yeast 0.3 kg
Water, approx. 5.8 kg
Total weight 16.1 kg

Mixing time: 2 + 6 minutes
Dough temperature: 26° C – 28° C
Bulk fermentation time: Approx. 15 minutes
Scaling weight: 0.46kg
Intermediate proof: None
Processing: Round loaf
Final proof: 45 – 60 minutes
Baking temperature: 220° C, dropping to 200° C, giving steam for approx. 8 seconds
Baking time: Approx. 30 minutes

pumpkin_bread

Preparation Method:

Mould round like a pumpkin and use sesame seeds and pumpkin seeds as a topping. Cut the dough piece frombottom to top 6 times at ¾ proof to give the pumpkin appearance. Then return to the fermentation chamber for the final proof.Topping: Sesame seeds, pumpkin seeds.