Sugar-free cheese soft European bread

Overview

Soft European bread is gradually accepted by everyone because it has less oil and sugar or is oil-free and sugar-free. Its long-term fermentation can bring out the unique wheat flavor of flour. It is chewy and the more you chew, the more fragrant it is. As a staple bread, it can be paired with vegetables, fish, and meat. In order to avoid absorbing too much sugar and oil, and to prevent the swimming ring from getting thicker, I like to make European bread more and more. I still need to continue to practice the techniques and bag cutting

Tags

• baking
• aged cheddar cheese
• clear water
• high powder
• pure bran
• yeast
• salt
• water

Ingredients

Steps

1. 1 Make the starter first, stir all the ingredients of material A together, put it in the refrigerator to ferment for more than 12 hours, and take out the starter before use; the picture shows the fermented starter;

   

2. 2 Put all the ingredients in ingredient B except cheese and the starter of ingredient A into the bread machine barrel; start the kneading program of the bread machine and knead it into a ball for 15 minutes at a time;

   

3. 3 Take out the dough, round it into a basin, and start fermenting it for an hour at room temperature; when it has doubled in size, put it in the refrigerator and ferment it for more than 12 hours;

   

4. 4 Take out the refrigerated dough and warm it up. The dough after warming will look like the picture;

   

5. 5 Take out the dough and press it slightly, fold the top and bottom 1/3 points in half; then fold the left and right 1/3 points in half; turn the folded dough over, cover it with a plastic bag and let it ferment at room temperature for about 50 minutes;

   

6. 6 Make three folds every 40 minutes, and repeat 3 times in total until the dough has fermented to 2 times in size; divide the dough into 4 parts, round them slightly, cover them with plastic wrap and let them rise for about 15 minutes;

   

7. 7 Take a piece of dough after proofing, flatten it slightly with your hands, and put diced cheese in the middle;

   

8. 8 Wrap the cheese, make all the dough in sequence, and put it into a baking pan covered with oilcloth; ferment at room temperature for 2-3 hours, cover with plastic wrap or put it in the oven to ferment, and pay attention to moisturizing;

   

9. 9 Sift flour on the surface of the fermented dough and score it with a knife;

   

10. 10 Put it into the preheated Bakelite oven, the preheating temperature is 200 degrees, and the method is steaming mode;

    

11. 11 After baking for 5 minutes, adjust the temperature to 210 degrees and switch to pure baking mode for 15 minutes;

    

12. 12 When the time comes, take out the bread and let it cool on the grill;