INGREDIENTS

2.500g	QUINOA BREAD 50
7.500g	WHEAT FLOUR TYPE 550
100g	Salt
250g	Walnuts, chopped
15g	Pumpkin spice
1.500g	Pumpkin, puree
300g	Vegetable oil
300g	Yeast, fresh
6.700g	Water, approx.

PROCESSING

Method:

Prepare a dough with all ingredients and allow to rest.

Mixing time:
Spiral mixer: 3 minutes on slow + 8 minutes on fast speed

Dough temperature: 26 °C
Dough resting time: 25 minutes

After the resting time, scale dough pieces and work off round. Place in well dusted bread baskets and prove.

Scaling weight: 0,400 kg
Proving time: 35 – 45 minutes at 30 °C and 70% rel. humidity.

Deposit the loaves on to stretchers before being fully proved. Cut if desired and bake with a little steam. After 2 minutes pull damper for approx. 5 minutes.

Baking temperature: 240 °C falling to 200 °C
Baking time: 35 – 40 minutes