Japanese-Style Vegetable Bread
A savory bread that kids absolutely love. Key tips before you start: ① For beginners, hold back some of the liquid at the beginning of kneading so you can adjust according to your own flour and fine-tune the hydration. ② The amount of dry yeast is 1/3 that of fresh yeast. ③ Strictly control the dough temperature. ④ Preheat the oven thoroughly. Start preheating before the final proof is finished so the dough doesn’t over-proof while waiting for the oven to heat up.
Ingredients
Steps
Combine all dough ingredients except the butter and put them into the M6 stand mixer bowl. Set the timer for 12 minutes. Mix on low speed (speed 1 or 2) for about 30 seconds until no dry flour remains, then increase to speed 6 to knead the dough. PS: Beginners, remember to reserve about 20 g of water for adjustment. After about 6 minutes, as in the picture, the dough can be stretched into relatively rough large pieces of gluten film.
At this point add the softened butter and knead on speed 3 for about 1–2 minutes until the butter is fully incorporated.
As the butter blends into the dough, gluten gradually develops. Then switch to speed 5–6 and continue kneading until the dough reaches the extended stage, where it can be stretched into a relatively strong, semi-transparent film with very good elasticity.
Take out the dough and shape it into a smooth ball. The dough temperature should be around 26°C. Place it in a container and let it proof for 60 minutes in an environment of about 28°C with 75% humidity for the first fermentation.
Ferment until the dough is about 2.5 times its original size.
Remove the dough and divide it into 12 equal pieces, about 85 g each.
Shape each piece into a tight ball and let them rest for 15 minutes in an environment of 28°C with 80% humidity.
Take one relaxed dough ball, gently press it flat to expel large air bubbles, and shape it into a thick round disc.
Arrange on a baking tray and proof in an environment of about 32°C with 80% humidity.
While the final proof is in progress, prepare the topping filling. Thaw 130 g frozen mixed vegetables in advance and blot off excess moisture with kitchen paper. Blanch 150 g broccoli and drain well. Dice 100 g breakfast ham or Taiwanese-style sausage into small cubes.
Add 55 g mozzarella cheese and 40 g mayonnaise, mix well, and set aside.
Proof the dough pieces until they are about twice their original size. Gently press the surface with a fingertip; it should spring back slowly. Spoon the prepared salad mixture onto the surface of each dough piece.
Top with additional mozzarella cheese.
Drizzle a little ketchup and mayonnaise on top.
Place in a fully preheated Hauswirt EAT-SP50 deck oven and bake at 210°C top heat / 200°C bottom heat for 14 minutes. For other oven models, adjust the temperature and time according to how you usually bake similar breads.
Remove from the oven, tap the pan lightly to release steam, then remove the breads from the pan.