Cheese mustard bread
By VicentaLakin
it's from the bread bible. i've made a few adjustments to the taste of the population. it's a rich and unique salty piece of bread, suitable for the bottom of a sandwich. this partner makes about 624g bread。
Recipe Recommendations
- bread flour appropriate amount
- milk
- whole egg liquid appropriate amount
- maltose syrup appropriate amount
- instant dry yeast appropriate amount
- milk powder appropriate amount
- Strong cheddar cheese appropriate amount
- Dijon mustard appropriate amount
- pepper appropriate amount
- salt appropriate amount
- dried saint fruit
- wheat germ
- butter
- salty and fresh
- roast
- several days
- senior
Steps for Cheese mustard bread
1
Sponge fermentation: On the day before the baking, the yeast raw materials were evenly mixed with thick paste. The mix of bread flour, milk powder and ready-dry yeasts in the main noodle raw material is then smoothed and the mixture is spread over the sponge yeast. Covered with wet cloths or membranes and fermented for one hour at room temperature and then moved into the freezer for the night; if there is no time, room fermented for one to four hours (2.5 hours at room temperature of 25°C). The fermentation is twice as large, producing many bubbles, breaking through the surface-covered powder mixture to form cracks, which means the fermentation is complete。2
production of main noodles: st. mary ' s dried with soft hot water, asphalted and shredded, mixed with wheat embryos. zeddar cheese wiring, mixed with mustard, pepper, salt and powder blends, is mixed into yeast, and mixes the dough to the full stage, i.e., the surface is very smooth, and can open a translucent, non-breakable film. the noodles are flatted and the sacraments of the sanctuaries and wheat embryos are folded evenly。3
Basic fermentation: a wet cloth or a moist film is applied to the noodles, the chamber fermentation is removed after an hour, the exhaust is gently applied with the hand, the circle again continues to ferment for about 30 minutes, the volume is multiplied by a factor of one, a hole is inserted in the centre with the finger, which means the fermentation is completed without collapse or contraction。4
Orthopaedic: Remove the face, split the shape according to preference, and put it in the mould. I'm using a basket of vines, and I can also use a toaster. If you don't, watch out for oil and powder5
Final fermentation: a wet cloth or a fresh membrane is placed on the face of the noodles, fermented twice as much as in the warm, slightly touching the surface with the fingertips, and slightly repulsive bullets in the dim, so that they can enter the furnace. (I put it on the heater for about 1.5 hours.) Fifteen minutes before the fermentation was completed, the baking sheet was placed in the lower part of the oven, and a hot-watered oven, preheated oven, 200°C on the ground floor。6
Baking: Raise the oven temperature to a level of 180°C, place the face on the baking tablet, bake for 35-45 minutes, to the surface gold palm, the scent floats, and the toothpicks pull out of the center and are uncorded。7
Refrigeration and conservation: When bread is removed, melted butter is taken from the hot brush. When the bread cools to the cold, it is sealed in a bag。