Pumpkin sourdough bread

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

1. Combine all ingredients in a kneading machine except for the salt and a little part of water.
2. Once mixed, add the salt and use the remaining water to let the dough absorb it.
3. Once the dough has been kneaded, place in an oiled container and let it rise for about an hour at 25°.
4. Once the rising is complete, proceed to cut into 600 g portions.
5. 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

1. Select the “bread 600g” programme in S series and start heating the oven.
2. Once the oven is at temperature, put the loaves in the oven, the programme will automatically provide steam.
3. Bake for 42 minutes and once the timer has expired, take the bread out of the oven.