Puratos Mini Danish Cheese Swirls with Mimetic Incorporation, S500, Sapore Eleanor and Grains

Method

Mix all the ingredients together for 4 minutes 1st speed and 3 minutes 2nd speed in a spiral mixer apart from the Mimetic Lamination, Graindesign Black & White, Graindesign Confetti and the Sunset Glaze.
Bulk ferment for 30 minutes.
Pin down the dough to 10mm, wrap it in plastic and rest for 30minutes in the freezer.
Scale to 90g each.
Incorporate the Mimetic Lamination and give it 1x book turn and 2x half turns. Rest the dough at least 30minutes between each turns.
Pin down the dough to have 40/45cm large and 3.4mm thickness. Spread the Sprouted Rye Mash homogeneously and sprinkle evenly the grated Red Leicester and the extra mature Cheddar. Roll like a swiss roll. Put some baking parchement under the cylinder, brush with sunset glaze and coat with the toppings.
Cut wheels 1cm thick and place them on perforated trays lined with baking parchment.
Ferment for 1 hour at 32C and 80% humidity.
Spray with Sunset Glaze
Sprinkle some grated cheddar and Red Leicester.
Bake on rack over at 190C for 15 minutes and 2 litres steam.