Directions
- 1Prepare sweet stiff starter and use when it triples, about 7-8hr at 27-28C.
- 2Mix everything except butter until dough comes together and is strong.
- 3Add butter in 2-3 batches and knead until butter fully incorporated, and dough achieves window pane.
- 4Bulk proof the dough for 2hrs at 28C
- 5Punch down the dough and split into 8 equal parts
- 6Roll into a smooth ball, rest for 15mins
- 7Roll out and wrap with favorite fillings (mozzarella and luncheon meat)
- 8Sprinkle water and coat with Parmesan cheese
- 9Final proof at 28C for 3-3.5hr or until dough rises 1.5x
- 10Score a straight line in the middle
- 11Pipe garlic butter on the groove
- 12Bake at 180C for 18-20mins
Ingredients
- 30 g sourdough starter
- 90 g bread flour
- 40 g water
- 15 g sugar
- 230 g bread flour
- 20 g sugar
- 4 g salt
- 110 g milk
- 55 g egg
- 20 g unsalted butter
- 30 g softened butter
- 20 g chopped garlic
- 0.25 tsp salt
- 1 handful chopped parsley/scallion
- 8 mozzarella cheese
- 8 luncheon meat
- 8 Parmesan cheese
Equipment
ovenloaf panpiping bagrolling pinmixing bowl
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