Recipe library Bakels recipe Breads & rollsMakes 24.130 kg total weight · 1 component

Cheese and Tomato Artisan Muffin

Name: Cheese and Tomato Artisan Muffin
Yield: 24.130 kg total weight
Ingredients: 10 kg Wheat flour; 0.7 kg Bakels Artisan Bread Concentrate 7% 12.5 kg; 0.18 kg Salt; 0.25 kg Yeast; 8 kg Water; 2.5 kg Sun-dried tomato; 2.5 kg Grated mature cheddar cheese

Cheese and Tomato Artisan Muffin — a Bakels recipe, makes 24.130 kg total weight. Uses Bakels Artisan Bread Concentrate 7% 12.5 kg.

Cheese and Tomato Artisan Muffin — Bakels recipe photo

mixing time (slow speed): 5 min
mixing time (fast speed): 8 min
dough temperature: 23-26 °C
proofing time: 30-40 min
baking temperature: 200 °C
baking time: 18-20 min

Ingredients

Group 1

Ingredient	Quantity	Baker's %
Wheat flour	10 kg	100%
Bakels Artisan Bread Concentrate 7% 12.5 kgCountry Oven® Artisan Bread 7% Concentrate	0.7 kg	7%
Salt	0.18 kg	1.8%
Yeast	0.25 kg	2.5%
Water	8 kg	80%
Sun-dried tomato	2.5 kg	25%
Grated mature cheddar cheese	2.5 kg	25%

Method

Add all ingredients (except tomato and cheese) into a spiral mixing bowl.
Mix for 5 minutes on slow speed and 8 minutes on fast speed, until fully developed.
Add the tomato and cheese on slow speed until clear.
Dough temperature should be 23-26°C.
Scale into small marble-sized pieces (approximately 1-2cm wide) and fill each tulip case 3/4 full.
Dry prove for 30-40 minutes at room temperature, covered with plastic.
Sprinkle grated cheese and chopped cherry tomato onto each muffin.
Bake for 200°C for 18-20 minutes, no steam.

Bakels recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.