Ingredients
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to Add/Remove item to your Shopping List- 5 kg 11 lbs 0 oz kg IREKS Pumpkin Bread Mix
- 5 kg 11 lbs 0 oz kg Carr's Bakers Flour
- 0.3 kg 0 lbs 11 oz kg AB Mauri Pinnacle Baker's Yeast
- 5.8 L 24.36 cups Water
IREKS Pumpkin Bread Mix Make Up Instructions
Method
Mixing time: 2 + 6 minutes
Dough temperature: 26° C – 28° C
Bulk fermentation time: approx. 15 minutes
Scaling weight: 0.460 kg
Intermediate proof: none
Processing: round loaves
Final proof: 45 – 60 minutes
Baking temperature: 220° C, dropping to 200° C, giving steam
Baking time: approx. 30 minutes
Mould round like a pumpkin and use sesame and pumpkin seeds as a topping. Cut the dough piece from bottom to top 6 times at ¾ proof to give the pumpkin appearance. Then return to the fermentation chamber for the final proof.
