Ingredients
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5 kg 11 lbs 0 oz kg IREKS Pumpkin Seed Bread Mix
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5 kg 11 lbs 0 oz kg Carr's Bakers Flour
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0.3 kg 0 lbs 11 oz kg AB Mauri Pinnacle Baker's Yeast
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5.8 L 24.36 cups Water
IREKS Pumpkin Bread Mix Make Up Instructions
Method
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Mixing time: 2 + 6 minutes
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Dough temperature: 26° C – 28° C
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Bulk fermentation time: approx. 15 minutes
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Scaling weight: 0.460 kg
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Intermediate proof: none
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Processing: round loaves
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Final proof: 45 – 60 minutes
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Baking temperature: 220° C, dropping to 200° C, giving steam
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Baking time: approx. 30 minutes
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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.
