8 mins in first speed and 10 mins in second speed. Add the Sproutgrain Oats after full mixing, for 1 min 1st speed, 1 min 2nd speed.
Dough temperature
25°C
Bulk fermentation
2 hours
Scaling
Divide into 40g pieces and round up
Intermediate proofing
20 mins
Shaping
Spray oil in a cupcake tray and tighten the dough balls. Wrap in a plastic sheet cover. Place the tray in a chamber at 4°C.
Final fermentation
15 min at 10°C and 85% humidity.
Make up
Rest overnight. Recover the ambient dough for 30 mins. Place the trays in the proofing chamber until fully proofed. Brush with Sunset Glaze, sprinkle with parmesan mixed with truffle powder and nuts on top.
The amuse bouche savoury muffins are leavened with Leaven’Up, Sapore Oracolo and contain Sproutgrain Oats. The dough is enriched with truffle oil and topped with parmesan, truffle powder and nuts. Adapt the flavours for a seasonal twist
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