Ingredients for Lava Bread: Bread flour 230g, Buckwheat flour 20g, Granulated sugar 15g, Salt 3g, Milk powder 13g, Butter 20g, Yeast 3g, Ice water 163g, Mozzarella cheese shreds 125g, Bacon 4 pieces.
Method: Step 1: Pour water, sugar, salt, milk powder, and flour into the bread bucket in order.
Step 2: Add yeast on top of the flour, place the bread bucket into the Donlim JD08 bread machine, select the dough mixing program for 10 minutes, cover the bread bucket with an anti-spatter lid to prevent flour from splashing out and dirtying the bread machine.
Step 3: After the first dough mixing, add diced butter and select the dough mixing program for another 15 minutes.
Step 4: After the dough is mixed, let it rise to double its size at room temperature, approximately 40-50 minutes, depending on the dough’s condition. While waiting for the dough to rise, fry the bacon, dice it, let it cool, and mix it with mozzarella cheese shreds.
Step 5: The dough should double in size.
Step 6: Remove the dough, divide it into 6 portions, lightly press to release air, roll into rounds, cover with plastic wrap, and let it relax for 15 minutes.
Step 7: Roll the relaxed dough into circles, place the filling, approximately 30 grams per portion.
Step 8: After sealing the dough, place it on a non-stick baking tray, put it into the Donlim K40C oven with a bowl of hot water inside to maintain humidity, and let it rise for 40-50 minutes.
Step 9: Sieve flour (outside the recipe) on the surface of the fermented bread dough.
Step 10: Cut a cross shape with scissors.
Step 11: Then, pull the cut edges outward with your hands to make them larger.
Step 12: Place it in the preheated Donlim K40C oven at 180 degrees for about 18 minutes (before placing the baking tray, open the oven door slightly and spray water inside to create steam).
Cooking Tips for Lava Bread: There are tricks to making delicious dishes, and each of my dishes has a little secret. You can search for ‘bread’ to directly view my recipes!
