This informative article takes about 10 minutes to read.
The sausage in the middle of the bread is probably one of the greatest inventions in the bread world.
This bread is a seasoned bread, which means that in addition to the dough itself, more supplementary ingredients are added to give the bread a richer texture.
The classic sausage loaf is very tempting just by looking at it, and the delicious sausage with its sweet and sour tomato sauce and oily salad dressing is a real treat.
This is a sweet bread type made with the most basic sweet bread dough.
In this recipe the baking percentage is 100% for flour, 5% for milk powder, 1% each for dry yeast and salt, 12% for refined sugar, 10% for whole egg, 52% for water and 10% for butter.
There is no requirement to be rigid about the proportions of ingredients and adjust them according to your needs.
In order to keep the bread in full shape, it is important in order to avoid excessive water content in the dough, basically keep it at 58%-62%.
In fact, sausages, hot dog sausages and ham sausages can all be used as a sandwich filling in the middle mainly to your liking generally adjust the weight of the dough according to the size of the sausage so that it comes out in a nice shape. If you are a hands-on person, you can also make your own sausages.
Kneading the dough is the first step to making good bread.
For high room temperatures in summer, you can solve the problem of high dough temperatures by chilling liquids, freezing flour and wrapping ice packs around the mixing bucket.
To minimise the kneading time just knead to 90% gluten.
Keeping the dough at a temperature of 26 to 28℃ is appropriate, too high a temperature will cause the dough to soften and the yeast to ferment prematurely.
Keep the primary fermentation temperature at around 28°C except in winter when it is generally good to keep the dough at room temperature and cover with cling film to prevent it from drying out. If your dough is hot, you may need to shorten the fermentation time. However, no matter how long or short the fermentation time is, the dough should still be tested by the “finger insert method” to see if it springs back and collapses.
There are two common ways of shaping sausage bread
One is to roll the dough into long, thin strips depending on the length of the sausage and then wrap it around the baking sheet in an oval ‘O’ shape or spiral the sausage vertically.
Another option is to form the dough into a bobbin shape and press the sausage into the middle.
Either way, the end goal is the same – you get everything in one bite.
You can also use a boat-shaped paper mould for the dough. This will give the dough a more uniform shape and make it more presentable as a gift or for sale. When buying paper molds you need to be aware of the size, just as you need to fit your shoes, otherwise they will also look bad.
Ferment the shaped dough for a second time
Fermentation is usually set at 38°C and 85% humidity.
The dough should only be fermented until it is about 1.5 times bigger.
Be careful not to over-ferment the dough or it will collapse when it comes out of the oven. If you don’t have a fermentation oven, use an oven or other sealed environment with hot water to provide temperature and humidity, avoiding temperatures above 40°C to affect the yeast activity.
After the secondary fermentation, brush the dough with a layer of egg wash to help colour the bread and allow the other decorative ingredients to adhere more easily to it. In the middle of the dough, squeeze the salsa and tomato sauce and sprinkle with chopped green onions to give it an extra dimension.
Flat breads are generally easy to cook so we use a high temperature, short baking time and a lower heat than the top so that the tops and bottoms can be coloured without the need for tin foil during baking.
The salad dressing and tomato sauce have a high water content and do not colour easily, but the tops of the shallots are easily burnt, so press down as much as possible to smooth out any protrusions before baking.
Once the bread has been removed from the oven and the baking tray has been shaken on the table, it will help the heat to escape more quickly and prevent any shrinkage.
Transfer to a cooling rack and allow to cool for 30 minutes or more.
The sausage bread is a delicious combination of meat and spring onion.
- Room temperature 30 degrees, humidity 64%
- 6pcs, 3-6 persons
- Preheat 200℃, bake in the middle and lower layers of the oven at 160℃ and 180℃, 15 minutes, adjust according to the temperature difference of your oven.
- Store at room temperature for 1 day, freeze for 1 month
High gluten flour 7.8oz
Milk powder 0.4oz
High sugar resistant dry yeast 0.1oz
Fine sugar 1.1oz
Whole egg 0.9oz
Unsalted butter 0.7oz
6 sausages (length 5.1inch)
Whole egg wash 0.2oz
Salad dressing 1.1oz
Tomato sauce 1.1oz
minced shallot 0.4oz
Mix the whole egg mixture with the water.
If the room temperature is high, chill in the fridge for about 30 minutes until there are more ice crumbs around the edges of the container.
Ice slag appears
In a mixing bowl, add the dry ingredients of the dough recipe except the butter and mix well with a whisk
Take care to avoid direct contact between the yeast and the salt.
Add the liquid to the mixing bowl and mix with a spatula to form the dough into lumps.
Beginner bakers can set aside about 5% of the liquid to be added later, depending on the softness of the dough.
As the room temperature is currently high you can wrap an ice pack around the mixing bowl to reduce the temperature of the dough. Not necessary if your room temperature is low.
Turn on the cooker on low speed (1-2) to mix the ingredients into a dough
This stage took about half a minute.
Turn the cooker to medium speed (3-4) and mix the dough which will gradually come out of the bottom of the bowl as the mixing hook taps against the wall of the bowl.
When the surface of the dough is slightly smooth and a thin film can be pulled out
The break has some jagged edges and the dough is now 80% al dente
This stage took about 10 minutes.
Add the softened butter and mix a little with a spatula.
Turn on the chef’s machine and mix on low speed so that the scattered pieces of dough form a dough again and the butter is fully incorporated.
This stage took about 4 minutes.
Turn the cooker on to medium speed and as the dough becomes more al dente it will slap the walls of the bowl with the mixing hook.
When the surface of the dough is smooth enough to pull out a very thin film, with a few serrations at the rupture
At this point the dough is 9 % al dente, this stage took about 4 minutes.
At this point the dough temperature is 28°C
If the dough is too hot you may need to reduce the fermentation time by one.
Roll out the dough into a greased bowl, cover with cling film and leave to rise once at room temperature.
If the room temperature is below 25°C you will need to use an oven or fermenter.
When the dough has fermented until it has doubled in size and does not spring back or collapse when inserted with a finger, it has fermented once. If it springs back, it has not fermented enough and has collapsed because it has over fermented.
In the current conditions, it took me about 50 minutes.
Dust the table with a little dry flour and take the dough out and press it with the palm of your hand from the middle to the sides to deflate it. Then make a triple fold and gently pat the dough again.
Divide the dough into 6 equal portions, about 2.5oz each, trying to avoid dividing the dough too much so as not to compromise the integrity of the gluten.
Roll out the dough and leave it to rise for 15 minutes, covering it with cling film to prevent it from drying out.
Take a small piece of dough and flatten it with the palm of your hand, then use a rolling pin to roll out the dough into a large round cake shape.
Try to get rid of any large air bubbles as you go.
Turn the dough smooth side down and fold in a third of the way from the top and press the joints with your palms, then rotate the dough 180 degrees clockwise.
Fold in a third of the dough again and press the joint with the palm of your hand. Then, using both hands, roll the dough into a long strip, about 15cm/5.9 inches long.
Let the dough rest for 10 minutes, smooth side up
Cover with cling film to prevent the surface from drying out.
Press the sausage through the middle of the dough, pressing firmly to the bottom. If there are any large air bubbles on the surface of the dough, pat them out with your hands.
Arrange the dough evenly on the baking tray
Take care to control the gaps to prevent the swell from sticking together.
Transfer to fermenter for secondary fermentation
Set the temperature at 38°C and the humidity at 85%. If you do not have a fermentation oven, you can use the sealed environment of the oven to place a bowl of hot water to provide temperature and humidity.
Preheat the oven at 200°C in advance when the dough is almost finished.
Next, place the salsa and ketchup in separate laminating bags, cut small 5mm slits and push into the openings with a spatula.
When the dough has risen to 1.5 times its size and is slowly springing back when pressed with your fingers, the dough is ready.
It takes 30 minutes.
Gently press the sausages downwards to embed them better in the dough.
Brush the dough with the egg wash as long as it is on top of the sausages, not too much.
Add the salad dressing and tomato sauce separately and sprinkle with chopped spring onions to finish.
Transfer to the lower middle of the oven
Adjust the upper heat to 160°C and the lower heat to 180°C.
Be flexible and adjust according to the temperature difference of your oven.
Remove from the oven when the top of the bread is well browned.
Shake out the heat on the table with the baking tray, then immediately remove the bread to a cooling rack.
Allow to cool completely for 30 minutes or more.
The appetising sausage bread is simple and never gets old.
A. Why can’t the dough be wet and sticky?
1. flour protein or water absorption rate is too low.
2. The dough temperature is too high
1. Replace the bread flour with a suitable one.
2. Be careful to control the dough temperature
B. Why does the dough not ferment up?
1. Yeast is not sugar resistant or has lost its activity
2. Kneading time is too long or the dough temperature is too high
1. Use a yeast that is resistant to high sugar and not inactive.
2. Control the kneading time and dough temperature
C. Why does my bread have more air holes and rough tissue?
1. The dough is not properly kneaded
2. Not pressing and venting after primary fermentation
3. Excessive secondary fermentation
1. Knead the dough until it reaches 90% tenderness
2. Press and exhaust the dough fully
3. Shorten the secondary fermentation time
D. Why did the bread collapse after it came out of the oven?
1. Dough is not baked enough
2. Dough moisture content is too high
3. Over fermentation of the dough
1. extend the baking time
2. Control the water content of the dough so that it is not too high
3. Avoid over-fermentation
For the beginner baker, the difficulty of making this small sweet bread is relatively low. Using a reasonable dough temperature control method according to your ambient temperature and kneading the dough to 90% gluten are the basis for a successful baking. As for the pressing and shaping of the dough, practice makes perfect. If you practise, you’ll get better at squeezing the salad dressing.
Bread stuffed with sausage is always so tempting. Until today, the concept of eating has changed a lot and many people are looking for ultra-low calorie intake. However, in my opinion, if you count too much in front of food, you may choke on it and lose a lot of pleasure.
Finally, thank you for your patience in reading this I hope it has helped you!
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