Chilli and mozzarella Bread loaf

petukbong

Apr 30

Hello readers.

For this week's baking session I thought of making something savoury and hot. This bread is of 60% hydration. I added home made mozzarella cheese, some olives and chillies. I used Dale chillies, a native to Himalayas, you can replace them with any chillies or even pickled jalapenos. Very simple recipe. You will only need some butter to go with it .

So let's get started,

Things you will need,

Flour : 250 gms
Water : 150 mL
Honey : 8 gm
Active dry yeast: 6 gm
Salt : 2-3 gm
Mozzarella cheese: small cubes , 75 gm
Dale chillies: 4-5 , roughly chopped
Olives : chopped, 1 tbsp
Dried oregano
Dried basil
Olive oil

How I made it,

Mix water, honey and yeast and keep for 10 mins
In a large bowl, mix flour and salt and add in the wet ingredients and make a shaggy dough. Keep covered for 15 mins for autolysis.
Lightly dust a work surface with flour. Take out the dough and knead till the surface becomes smooth. Gluten window test to be done.
Lightly oil the bowl and keep the kneaded dough and cover . Keep for bulk fermentation, till it becomes double in size.
Deflate the dough , add in chopped chillies and cheese. Knead to incorporate them evenly into the dough. Let the dough rest for 5 - 10 mins.
Spread the dough out into a rough square of 8" x 8" . Sprinkle olives on top. Roll the dough tightly away from you. Seal the edges. Place the log on a parchment. Let it proof for half an hour.
Mix oil , dried herbs and pepper together in a bowl.
Score the top of the loaf . Brush with the herb oil mix.
Bake in a preheated oven at 160°-170° c with fan or 180°c without fan, for 20-30 mins. Bake it covered for first 10 mins and rest to be baked uncovered. At the end the bottom should sound hollow.
Cool on a wire rack till room temperature. Slice up and enjoy with butter.