Wool Roll Bread 毛线球面包

Recently wool roll bread has been the hottest trend. I used sourdough starter to make this wool roll matcha bread. I made two flavour fillings: one is filled with cream cheese and dried cranberries and another one is chocolate chips.

网红毛线球面包。 我用天然酵母做这个面包。我做绿茶口味与巧克力馅和蔓越莓芝士馅。

Wool Roll Bread 毛线球面包

Ingredients:

180g   Bread flour

40g     All purpose flour

40g     Wholemeal flour

150g    Levain

1          Large Egg

60g      Milk

50g      Water

25g      Sugar

5g        Salt

1g        Instant yeast

30g     Softened Butter

6g       Matcha powder

Method:

1. First build the levain and leave it to rise to peak.

2. Add the levain to all the ingredients (except butter) and knead until it comes together in a ball.

3. Add the butter slowly and continue kneading the dough until it is smooth, shiny and elastic.

4. Take out the dough and divide into 2  portions. Round the plain dough and keep aside. Continue knead the other dough with matcha powder until the dough is evently mixed with matcha powder.

5. Round the dough and proof in room temperature for 2- 3 hours.

6. Transfer the dough to a clean floured surface. Round it and rest for 10 mins.

7. Shape the dough as picture shown. Place in a greased tin. Cover with cling wrap and proof for 2 hours.

8. Bake the bread in the preheated oven at 180°C for 25 to 30 minutes.

Happy Baking!