About the Recipe
Ingredients
Ingredients Group A
High gluten flour 400g
Water 400g
Yeast 4g
Ingredients Group B
Leaven 800g
High gluten flour 600g
Water 350-400g
Parmesan cheese powder 60g
Whole milk powder 30g
Granulated sugar 20g
Salt 20g
Yeast 6g
Ingredients Group C
Oligold Shredded Mozzarella and Cheddar Cheese 200g
Bacon bits (dried) 150g
Pickled cucumber (diced) 80g
Preparation
Mix all the Ingredients Group A until there are no lumps and the dough is smooth. Place it in a sealed container.
Put the container in a refrigerated cabinet at a temperature of 9 degrees Celsius and humidity of 80% for low-temperature fermentation for 16-18 hours.
Mix all the Ingredients Group B until the dough is smooth and let it ferment at room temperature for 50 minutes.
Press the dough with your hands to release the gas, flip it over, and continue to ferment at room temperature for 40 minutes.
Pour the dough onto a table dusted with high-gluten flour, divide it into equal parts, and roll them into balls. Let them rest for 30 minutes.
Flatten the dough slightly, add the Ingredients Group C, and roll it up. Let it ferment for 1 hour.
Put the dough in the oven and spray water for about 4 seconds. Bake at 220°C for 22 minutes with the top and bottom heat on.