Natural Fermented Potato Cheese Chive Bread

Name: Natural Fermented Potato Cheese Chive Bread
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: 56.7g potato; 35g Warm potato water; 75g Foaming starter; 127.5g High-gluten flour; 1.5g Dry yeast; 3.5g salt; 7g Fresh green onion; 28g Cheddar cheese

by Food·Color

5.0 (1)

Favorite

Difficulty

Easy

Time

24h

Serving

The penultimate bread in "The Apprentice Baker" was the first natural yeast bread completed. Nothing else, just because the bread directly uses the foaming leaven instead of using it to make the leaven again.
"This torpedo-shaped bread is made using a mixed fermentation method (a mixture of natural yeast and artificial yeast). The cheddar cheese overflowing from the cut forms a crispy crust, and the beautiful soft cheese swirl inside is dotted with green chives."
The dough grew slowly, and after repeated recalls, it was still uncertain whether there was any dry yeast. The guess is nothing, otherwise why does the dough grow into that virtue? Finally, the surface cracked naturally, and the cheese revealed itself. As soon as the blade fell, I thought that since it was already exposed, it seemed that there was no need to cut it again. So stopped.
Steam bake, and finally turn brown. Turn on the oven and the fragrance of green onions wafted out. . .
Very ugly, but very fragrant and delicious. . . . . "

Ingredients

Natural Fermented Potato Cheese Chive Bread

1. Ingredients: 56.7 grams of potatoes, 35 grams of warm potato water, 75 grams of foam starter, 127.5 grams of high-gluten flour, 1.5 grams of dry yeast, 3.5 grams of salt, 7 grams of fresh green onion, 28 grams of cheddar cheese

2. Wash potatoes, cut into pieces, and cook with 176 ml of water.

3. Let dry until warm.

4. Put the foaming starter, half of the flour, yeast, boiled potatoes, and boiled potatoes in a bowl,

5. Stir evenly and let it stand for 30 minutes in the open.

6. Add the remaining flour and salt, stir into a ball,

7. Put it in the bread machine and start the dough mixing program.

8. Stir until the film can be pulled out.

9. Add chives and knead well.

10. Put it in a large bowl for basic fermentation.

11. The dough has grown to double.

12. Take it out and press it into a rectangle 20 cm long and 15 cm wide,

13. Put the cheese on the dough,

14. Roll up from bottom to top.

15. Arrange into olive shapes, put in a baking tray, and ferment for 1 hour.

16. Double the volume of the dough, cut or not cut.

17. Put it in the oven, the middle level, fire up and down at 230 degrees, spray water into the oven once every 30 seconds, a total of 3 times, and then continue to bake for about 30 minutes.

18. The surface is brown and out of the oven.

Tips:
The fermentation time depends on the actual situation.
The baking time and firepower need to be adjusted according to the actual situation.
The steaming oven can directly use the steaming function.