Floss Cheese Pull-Apart Bread
Soft and fluffy, super delicious floss bread. Cheese is scattered throughout the dough, creating a surprise in every bite. Tips before preparation: ① Beginners should reserve some liquid at the start of kneading to adjust based on the flour used and tweak the water amount accordingly. ② Dry yeast should be used at 1/3 the amount of fresh yeast. ③ Please strictly control the dough temperature. ④ Preheat the oven thoroughly in advance. Start preheating the oven before the dough completes its final proofing. This avoids over-proofing while waiting for the oven to heat up. Baking pan size: 35*28*6 cm
Ingredients
Steps
Mix the pre-ferment dough ingredients into a uniform dough, with a final temperature of around 26°C.
Ferment at room temperature for 30–60 minutes, then transfer to a refrigerator at an actual temperature of 5–9°C for about 10 hours until it triples or quadruples in size.
Tear the dough open, it should look like this inside.
Combine the pre-ferment dough with all the main dough ingredients (except butter) into a stand mixer bowl. Mix on low speed until no dry flour remains, then knead at speed 5–6 until the dough becomes smoother and a relatively thicker thin membrane can form.
Add softened butter.
At speed 3, incorporate the butter into the dough gradually, then knead at speed 5–6 to reach full gluten development. The dough should be capable of forming a translucent, relatively strong film with good elasticity.
Take the dough out, keeping its temperature around 26°C. Add the cheese slices and use a dough scraper to repeatedly chop and fold the dough, ensuring even distribution of the cheese.
Place the dough into a container and proof at 28°C with 75% humidity for 30 minutes.
After 30 minutes of proofing, the dough should have increased slightly in size. There's no need to judge by poking the dough here.
Take the proofed dough out.
Divide the dough into approx. 67–70g portions.
Roll each portion into a smooth ball and proof at 28°C with 75–80% humidity for 15 minutes.
Take a relaxed dough ball, roll it out as shown, and press out the air bubbles along the edges.
Flip it over and roll it up from top to bottom.
Arrange evenly in two rows in the baking pan as shown.
Proof in an environment of about 32°C and 80% humidity. The dough is ready when a light press on the surface slowly springs back.
Preheat the oven 15–20 minutes in advance. Bake in a preheated eat-sp50 deck oven at top heat 180°C, bottom heat 240°C for 20 minutes. For c76/c76s ovens, bake on the bottom rack at top heat 170°C, bottom heat 220°C for 21 minutes. Note: Adjust settings based on your oven and baking pan. Use the same baking settings and times you normally use for bread.
Remove from the oven, gently tap the pan to release the bread and let cool.
Once cooled, cut into two-piece portions.
Coat all sides with mayonnaise.
Dip into the floss.
Done!