Bread Self-study Course Lesson 7: Beginner Cheese Bread
1.
Prepare all the ingredients and tools.
2.
Weigh 400g T65 wheat flour, 75g refined flour and 25g T150 wheat flour.
3.
Weigh 10g of coarse salt.
4.
Weigh 10g Angel Yeast.
5.
Pour 100g of water and stir to fully dissolve the yeast.
6.
Use cold and hot water to add, prepare 28-30 degrees of water for kneading the dough.
7.
Mix all kinds of powder and coarse salt, and then pour in the yeast liquid.
8.
Stir clockwise with a wooden spoon to make the yeast liquid fully absorbed.
9.
Divide it several times and gradually pour in 300g of 28-30 degree water. While stirring, observe the softness and hardness of the dough.
10.
Before the dough is formed, add 10g of olive oil.
11.
Knead into a smooth dough.
12.
Cover with a slightly damp cloth and put it in a confined space for the first fermentation: 2 hours. If the room temperature reaches 25 degrees or more in spring and summer, it can be fermented directly outside.
13.
At the end of the first fermentation, the volume of the dough has increased, and there are even honeycombs inside the dough.
14.
Cut into four small dough pieces.
15.
After each dough is kneaded, cover it with a slightly damp cloth (after the tide is wet, twist until no water can be squeezed out), and let it rest in a confined space for 30 minutes.
16.
After the rest is over, use a rolling pin to roll it into a rectangle.
17.
Spread a slice of cheese in the middle.
18.
Fold to the left first, pressing the edges of the noodles tightly.
19.
Fold it to the right again, wrap the cheese inside, and press the edge of the noodles tightly.
20.
Place each cheese-coated dough on oven paper with the seams facing down. Carry out the second fermentation: 2 hours. Use paper bumps to separate each dough to avoid sticking.
21.
After the second fermentation is over, turn the dough over with the seams facing up.
22.
Sprinkle with the remaining little dry wheat flour for garnish.
23.
Set the oven at 230 degrees, bake up and down, and preheat for 5 minutes in advance.
24.
After preheating, pour about 50 grams of water into the empty baking pan on the bottom layer.
25.
Place the baking tray with the dough on the second level of the oven (the second level from the bottom up, with a number scale on the right), 230 degrees, and bake up and down for 25 minutes.
26.
After baking, take it out and let it cool naturally on a rack.
27.
The finished product——the outer burnt crispy, the inner soft and fragrant, the cheese all flows out~~(^_^)v
Tips:
I bake two dishes. Since there is still residual temperature in the oven after the first one is out of the oven, I suggest that the second one can be reduced by 5 minutes.
