1. 125 grams of flour, 1 gram of yeast, 125 grams of water, and 1 gram of yeast, put it in a bowl, stir with a spatula to form a wet dough, cover with plastic wrap and put it in the refrigerator to ferment for about 24 hours;
2. Take out the dough before use. It has expanded to 3 times its size and is full of bubbles;
3. Put 125 grams of flour, 60 grams of water, 5 grams of olive oil and 10 grams of olive oil into the bucket of the bread machine, and put all the starters;
4. After a kneading procedure is over, the dough will be as shown in the picture;
5. Add the spinach that has been washed and drained. The spinach does not need to be chopped, just shred it by hand;
6. Knead the spinach into the dough, round it into a basin, and cover with plastic wrap for a shot;
7. 24 degrees at room temperature, about 2 hours, to double the size;
8. Take out the dough and press to exhaust, divide into 5 parts, round, and proof for about 15 minutes;
9. Prepare blue cheese and cut into small pieces;
10. Take a dough, squeeze it, pack an appropriate amount of cheese, and tighten the mouth;
11. Put all the finished dough on the tarp, and make the second round with warm low flour;
12. About one and a half hours, ferment to 2 times the size, brush the surface with olive oil, and preheat the oven at the same time, and put the baking tray in the oven to preheat together;
13. Take out the preheated baking pan, put it in the tarp with the dough, put it in the oven, spray water, middle layer, 220 degrees, 30 minutes;
14. When you take it out, the baked bread is hard and crisp on the surface, soft inside, and the cheese has been baked.
15. Blue cheese is like this, cut off the green hair on the surface, and the inside looks like the ninth step.
Tips:Blue cheese has a special taste, so don't use it if you are not used to it.
