Cheese Bombs

Yield: Approximately 40 cheese bombs

Ingredients:

Sweet Stiff Starter:

• 40g sourdough starter
• 90g bread flour
• 40g water
• 15g sugar

Dough:

• 230g bread flour
• 20g sugar
• 4g salt
• 110g milk
• 1 whole egg (55g)
• 20g unsalted butter
• All of the sweet stiff starter

Method:

1. Prepare Sweet Stiff Starter: Mix together sourdough starter, bread flour, water, and sugar. Let it sit until it triples in size, approximately 7-8 hours at 27-28°C.
2. Make the Dough: Combine the bread flour, sugar, salt, milk, egg, and all of the sweet stiff starter. Mix until the dough comes together and is strong.
3. Incorporate Butter: Gradually add unsalted butter to the dough. Knead until the butter is fully incorporated and the dough achieves the windowpane stage.
4. Bulk Proof: Allow the dough to bulk proof for 2 hours at 28°C.
5. Divide the Dough: Portion the dough into 15g pieces.
6. Assemble Cheese Bombs: Wrap each piece of dough around a mozzarella cube, seal well, and shape into a round.
7. Coat and Proof: Spray the cheese bombs with water and coat with panko breadcrumbs. Perform the final proof at 28°C for 3-3.5 hours, or until the dough has doubled in size.
8. Bake: Bake the cheese bombs at 180°C for 12-14 minutes.
9. Finish: Drizzle with your favorite sauce for an extra burst of flavor.

Enjoy these cheesy, fluffy delights at your next movie night!