Ingredients

Group 1
Ingredient
KG
White flour
5.000
Country Oven Artisan Bread 7% Concentrate
0.350
Salt
0.090
Yeast
0.125
Chilled water
4.000
Sun-dried tomato
1.250
Grated mature cheddar cheese
1.250
Total Weight: 12.065

Method

Cheese and Tomato Artisan Muffins

1. Place all ingredients except tomatoes and cheddar into a spiral mixing bowl.
2. Mix on slow speed for 10 minutes.
3. Mix on fast speed for 10 minutes.
4. Add cheese and tomato on slow speed for 1 minute or until fully dispersed.
5. Tip dough onto olive oiled table and chop into small marble sized pieces, approx. 1-2cm wide and fill each tulip muffin case 3/4 full.
6. Place into prover for 30-40 minutes.
7. Sprinkle grated cheese on top with chopped cherry tomato onto each muffin.
8. Bake (with steam) at 240℃ (464℉) for 25-30 minutes.

Ingredients

Group 1
Ingredient
KG
White flour
5.000
Country Oven Artisan Bread 7% Concentrate
0.350
Salt
0.090
Yeast
0.125
Chilled water
4.000
Sun-dried tomato
1.250
Grated mature cheddar cheese
1.250
Total Weight: 12.065

Method

Cheese and Tomato Artisan Muffins

1. Place all ingredients except tomatoes and cheddar into a spiral mixing bowl.
2. Mix on slow speed for 10 minutes.
3. Mix on fast speed for 10 minutes.
4. Add cheese and tomato on slow speed for 1 minute or until fully dispersed.
5. Tip dough onto olive oiled table and chop into small marble sized pieces, approx. 1-2cm wide and fill each tulip muffin case 3/4 full.
6. Place into prover for 30-40 minutes.
7. Sprinkle grated cheese on top with chopped cherry tomato onto each muffin.
8. Bake (with steam) at 240℃ (464℉) for 25-30 minutes.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Occasion

Occasion

Breakfast

Finished Product

Finished Product

Muffin