| Mixing spiral | Infuse blue pea flowers for about an hour. Mix all ingredients except olive oil and water-2 at slow speed 3mins; fast speed 6mins. Then, add in olive oil, mix at slow speed 2mins; fast speed 3mins. Just before the end of mixing, add the water-2, mix until gluten is formed. |
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| Dough temperature | 26°C |
| Scale | 200 g |
| Bulk fermentation | 30 mins |
| Intermediate proof | 40 mins |
| Make up | Roll out and make square shape. Place on couche. |
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| Final fermentation | 40 mins at 28°C and 80% R.H. |
| Decoration before baking | Dust some flour on top of the surface |
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| Oven temperature | Top 240°C, bottom 220°C with initial steam. Top 230°C, bottom 210°C open damper |
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| Baking time | 18 mins with initial steam ±4mins open damper |
| Finishing after baking | Cut the bread into half, sprinkle some cheddar cheese on top, arrange desired vegetable on top, sprinkle another layer of cheddar cheese. Bake at 210°C top 200°C bottom for about 5 mins. |
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Complexity level:
