Floss Mayonnaise Cheese Bread (17-Hour Sponge Dough)

Add yeast to the milk.

Stir well to dissolve the yeast into the milk as much as possible.

Add high-gluten flour, stir into a shaggy mass, and then knead into a dough.

Cover with plastic wrap and refrigerate for 17 hours.

The fermented sponge dough.

Place the dough in a stand mixer, add granulated sugar and salt, and mix until the dough is smooth, forming a thicker membrane. Add olive oil and continue mixing until a thin membrane forms. Let it rest in the stand mixer's bowl for intermediate fermentation for 15 minutes.

After intermediate fermentation, knead the dough again to expel air.

Divide the dough into 8 portions and shape them into round balls.

Take one portion and roll it into an oval shape.

Add mayonnaise on top.

Add pork floss.

Pinch one end of the dough to seal it. Ensure it's tightly sealed.

Once fully sealed, the filling should not be visible.

Turn it over and place it on a golden non-stick baking tray, leaving space between the dough balls for secondary fermentation.

Allow the dough to rise until it’s 1.5–2 times its original size.

Use a wool brush to evenly coat the dough with egg wash.

Drizzle mayonnaise and tomato sauce on top.

Add a bit more pork floss.

Sprinkle an appropriate amount of shredded mozzarella, and some minced spring onions.

Bake in a preheated oven at 180°C (356°F) with upper and lower heat for about 15 minutes, until the cheese melts and the bread turns golden. Keep an eye out for the last few minutes to avoid overbaking.

Take out and let cool.

Hearty and flavorful bread!

Reveal the richly stuffed pork floss filling when sliced.

Take a group photo of the batch!