French Village - Pumpkin and Walnut Bread

Mr. Somboon Koosakulwat (Chef Boon)
Mr. Somboon Koosakulwat (Chef Boon)
The following recipe has been designed for a home baking environment and equipment. If you wish to view our industrial recipe click here.
2 ก้อน
00h 10
00h 35

Preparation Time: 8 – 10 minutes

Proofing and Resting Time: 70 – 80 minutes

Baking Time: 30 – 35 minutes

Outcome:loaves

Tools needed: Mixer including bowl, Kitchen scale, baking tray and 3 ice cubes

Ingredients and Method

Ingredients

  • 250 g French Village mix
  • 250 g Wheat flour (Type 550)
  • 11 g Instant yeast
  • 10 g Olive oil
  • 125 g Pumpkin chunks, roasted, spiced
  • 230 ml Water, approx.
  • 60 g Walnut

Method

  1. Mix all Ingredients, except for walnut, for 2 minutes slow and 6 minutes fast. Adding walnut for the last 2 minutes. We recommend using cold water to keep the dough temperature at max. 27°C
  2. Cover the bowl and start the bulk fermentation for 20 minutes
  3. After bulk fermentation, scale the dough into 460 - 470 g pieces. Cover and start intermediate proof for 10 minutes
  4. Mould the dough in your preferred shape, we recommend long and oval
  5. Spray the dough tops of the dough pieces with water, dip into French Village Mix and place onto a greased baking tray
  6. Allow the dough to final proof for 40 - 50 minutes, we recommend covering the baking tray with plastic foil or cling film to keep the moisture in the dough. If you press your finger in the dough and it comes back halfway it's ready to bake
  7. Score the tops of the dough pieces to stop the crust cracking
  8. The oven should have a temperature of 190°C when you put the loaves in. We recommend putting 2 - 3 ice cubes on the bottom of the oven to get a steaming effect for a nice crust
  9. After approximately 5 minutes of baking decrease the temperature to 160°C and bake the loaves for 30 - 35 minutes
Reviews
Write Your Own Review
You're reviewing:French Village - Pumpkin and Walnut Bread
Your Rating