How to make cheese and anchovy bread

If you want to make delicious food, you must prepare all the necessary ingredients, seasonings, and tableware. Of course, the most important thing is to control the heat. After all this is prepared, let's start making cheese and anchovy European bread

1.1 Cover and ferment at room temperature (24C) for about 3 hours until it is 1.5 to 2 times larger. In 30, 60, 90

2.2 Mix the yeast, durum wheat flour, high flour, honey, and water, autolyse (soak) for 20 to 30 minutes, add salt, and cook at medium speed for 3 to 4 minutes until gluten begins to form. Add cheese, capers, anchovies, and knead on low speed until combined.

3.1 Take out 55g of dough and set aside. Shape the remaining dough into a round shape and use a rolling pin to press out a cross groove.

4. Fold at 2 minutes (like this), 4 times in total

5. Roll the reserved dough into a ball and place it in the center

7. On the next day, take it out and return it to warm state. Continue to ferment until it bounces back a little when pressed by your finger. The dough with durum wheat ferments very quickly, so I found that I didn’t need to continue fermenting at room temperature the next day. I could bake it directly after taking it out of the refrigerator.

A delicious dish can make people happy and thus benefit their physical and mental health. If you master the method of making cheese and anchovy European bread and complete it carefully, you can also realize the dream of "win-win".