Whole Wheat Fig Cheese Soft European Bread: A perfect combination of health and deliciousness. Made primarily with whole wheat flour, it offers a rustic wheat aroma and abundant dietary fiber. The soft bread is inlaid with sweet and chewy dried figs, adding natural fruit flavor and a satisfying chew. Paired with smooth and creamy cheese, the rich milky aroma unfolds in your mouth. One bite offers a multi-layered texture experience: the firmness of whole wheat, the sweetness of figs, and the richness of cheese. Nutritious and delicious, it's an excellent choice for breakfast or afternoon tea. ❌ Beginners should avoid this recipe. The dough has a 73.7% hydration level and will be very sticky if you're not skilled at handling it. •ᴗ•💧 Do not substitute whole wheat flour with high-gluten flour. High-gluten flour absorbs water less effectively than whole wheat flour, resulting in a stickier dough. ⬇️ Makes 8 Whole Wheat Fig Cheese European Breads
Materials
How to make whole wheat fig cheese soft European bread "Replicating Sam's Club's Bestseller"
Prepare the Polish starter in advance by putting water and fresh yeast into a container and stirring until the yeast dissolves. Add whole wheat flour and mix until there is no dry powder. Seal and refrigerate overnight for later use.
To prepare dried figs, put dried figs, water, and sugar into a pot and simmer over low heat until the water is completely absorbed. Let it cool and then cut it into small pieces for later use.
Add all the main dough ingredients except 50g of dried figs to the bowl of a stand mixer. Knead until the dough can be stretched into a large, thin film. Then add the 50g of dried figs and mix on low speed until combined. ⚠️If the dough doesn't form a thin film, it will have a mushy texture. Maintain a low temperature throughout the process; the dough should be kept below 26℃.
Shape and round the dough, place it in a sealed container, and let it ferment at room temperature (26 degrees Celsius) until it doubles in size, which takes about 1 hour.
Prepare the filling by mixing sugar and milk powder into the cheese filling, then adding the remaining dried figs and mixing well. Refrigerate for 20 minutes to set, then divide into 8 small portions and continue to refrigerate for later use.
Press the fermented dough to release the air, divide it into 8 equal portions, round them, and then seal and let them rest for 20 minutes.
For the filling and second proofing, press the relaxed dough to release the air, place it smooth side down, wrap the cheese slices and cream cheese filling inside, and pinch the edges together to seal. Place it in the oven, select the proofing mode, set the temperature to 35 degrees Celsius, and the time to 40 minutes for the second proofing.
Sift some flour onto the surface of the fermented dough, cut a cross on it to reveal the cheese slices, and cut it boldly to make it look nicer.
Preheat the oven to 210°C (top heat) and 200°C (bottom heat). If your oven has a steam function, spray a little steam after placing the food in the oven. If you don't have a steam function, spray a little water mist with a spray bottle. Bake for 18-20 minutes. ⚠️ This oven cannot be used at low temperatures, so don't try it! (✋･_･)
Once out of the oven, tap the bread to release the hot air, let it cool, and then it's ready to enjoy.
Please, please! Please don't give me low scores just because you didn't do a good job 👉 and blame it on me with "pretty good/average". Practice makes perfect! 😭 Giving low scores for no reason really frustrates people who share their work with good intentions, and it's incredibly demoralizing~ If you think your work wasn't successful, we can discuss it together, help you improve, and help you succeed 💪(≧ω≦)
