Recipe: Bread Muffin Mediterranean

28 Sep 2017

Recipe
O-tentic

Recipe: Bread Muffin Mediterranean

Ingredients

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

Filling (on dough weight)
  • 12 % of Mozarella
  • 10% of Sundried Tomatoes
  • 0,5 % of Fresh Basilic

Working Method

  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: 230°C.
  13. Baking time: 18'.