Recipe: Bread Muffin Cranberries Delight

• 100% of Wheat flour
• 69% of Water
• 1,7% of Salt
• 4% of O-tentic Durum

Filling (on dough weight)

• 12% of Cranberries
• 12% of Pecan Nuts
• 15% of Belcolade blanc selection

1. Mixing spiral: 7' 1st speed - 6' 2nd speed
2. Dough temperature: 28°C
3. Bulk fermentation: 15' ambient temperature
4. Scale: Dividing + rounding 110 g
5. Add filling + mixing spiral: Add filling - mixing 2' 1st speed
6. Intermediate proof: 15' ambient temperature
7. Make up: Spray mould with Puratos Spraylix, put dough in moulds
8. Final fermentation: 30' 32°C, 78% humidity
9. Cut: Cut cross at top of muffin
10. Final fermentation: 30' 32°C, 78% humidity
11. Decoration before baking: 5' rest
12. Oven temperature °C: 230°C
13. Baking time: 18'