Pumpkinseed Bread - Recipe

Recipe: 10 kg Total flour

5.000 kg Pumkinseed bread
5.000 kg Wheat flour type 550
0.300 kg Fresh yeast
(0.120 kg or Dry yeast)
6.000 kg Water
16.300 kg Total dough weight
Mix: Spiral mixer; 5 Min slow, 6 Min fast
Dough temperature: 27° C
First firmention: 20 - 30 Min
Final proof: 40 Min
Baking: 230° C; 40 - 45 Min