Yellow pumpkin, seeds, sourdough and the heat of S series are the perfect ingredients for this autumn bread. With the Dual-Power™ Technology of S series, you can easily adjust the top and bottom heating elements separately, and thanks to the optimal steam input in the baking chamber, you will get the right dough development and a crispy crust. The result? A soft and aromatic pumpkin bread with perfect baking that your customers will love.
NGREDIENTS
Salt yeast
Sourdough 100 g
Flour 500 g
Water 300 g
Fine salt 5 g
Final dough
Durum wheat semolina 500 g
Flour type 1 2500 g
Pumpkin puree 600 g
Salt yeast 900 g
Malt 10 g
Iodized fine salt 60 g
Water 1950 g
Turmeric 2 g
Pumpkin seeds 150 g
Heat: S series Multibake, “bread 600g” programme, 42 minutes.
PROCEDURE
Salt yeast
Mix all ingredients in the kneading machine, once blended store at 16° for 16 hours. Once rested, proceed with the final dough.
Dough
- Combine all ingredients in a kneading machine except for the salt and a little part of water.
- Once mixed, add the salt and use the remaining water to let the dough absorb it.
- Once the dough has been kneaded, place in an oiled container and let it rise for about an hour at 25°.
- Once the rising is complete, proceed to cut into 600 g portions.
- Leave to rise at 18° for a further 4 hours, then place them at 4°and leave to rise for a further 24 hours.
Baking
- Select the “bread 600g” programme in S series and start heating the oven.
- Once the oven is at temperature, put the loaves in the oven, the programme will automatically provide steam.
- Bake for 42 minutes and once the timer has expired, take the bread out of the oven.
