 |
Sponge
| Ingredients | Bakers % | Weight/lbs. |
| Flour | 100 | .274 |
| Water | 60 | .164 |
| Yeast (instant) | .1 | .001 |
| Total | 162.1 | .438 |
Final Dough
| Ingredients | Bakers % | Weight/lbs. |
| Flour | 100 | .867 |
| Milk | 5 | .044 |
| Whole eggs | 15 | .131 |
| Egg yolk | 8 | .070 |
| Yeast (instant) | 1.5 | .013 |
| Salt | 2.3 | .020 |
| Pumpkin Puree | 75 | .657 |
| Cinnamon | .25 | .002 |
| Nutmeg | .15 | .001 |
| Ginger | .12 | .001 |
| Cloves | .12 | .001 |
| Sugar | 10 | .088 |
| Honey | 10 | .088 |
| Butter | 35 | .307 |
| Sponge | 50 | .438 |
| Total | 342.44 | 3,000 |
Procedure
Sponge
Mixing
Mix until ingredients are well incorporated
Fermentation
Ferment 12-15 hours at 75° F
Final Dough
Mixing First Speed
5 minutes
Mixing Second Speed
Intensive mix (gluten fully developed).
Hold back pumpkin and butter until end of development.
Desired Dough Temperature
75o to 77o F
First Fermentation
1 hour 30 minutes
1 punch and fold at 45 minutes
Divide
2 oz rolls
Rest Time
15-20 minutes
Proof
1 hour 30 minuteson parchment sheet pans.
Egg wash and top with pearl sugar.
Bake
380 F for 15 minutes until light brown on top and bottom.
Formulation courtesy of San Francisco Baking Institute
