WHOLE WHEAT SAUSAGE BREAD

I love sausage more than other kinds of meat. Needless to say, sausage bread is absolutely one of my favorite. Today I made this sausage bread of 33% whole wheat baguette dough. Crunch, chewy baguette and salty, savory sausage. It's a really great combination.

WHOLE WHEAT SAUSAGE BREAD

Ingredients


yields 8 sausage bread

for autolyze
bread flour 233g
whole wheat flour 100g
water 206g

for dough
autolyze
instant dried yeast 1g
water 6g
salt 6g

4 long sausages
olive oil flavored with garlic pieces

Instructions

1. Mix all ingredients for autolyze until well combined and all flour is moistned. Let it seat on the counter for 30minutes.
2. Dissolve yeast with 6g of water and add yeast mixture to autolyze. Knead for 1 minute.
3. Add salt to the dough and knead for 4 to 5 minutes until smooth.
4. Place the dough in a bowl. Cover and proof for 90 minutes.
5. When it's almost doubled in size, fold in 4 directions then place it in the plastic bag and refrigerate overnight.
6. Get the dough out of the refrigerator. After 1 hour, divide the dough into 8 pieces. Each piece weighs about 70g.
7. Shape it into a small log. Bench rest for 40 minutes.
 8. Meanwhile, cut sausages in half horizontally and the end of sausage.
 9. Roll out the dough to about 35cm and twist the dough to cover the sausage.
 10. Place it on the baking tray. Put it in the plastic bag and proof for 50 to 60 minutes until almost doubled in size.
11. Preheat the oven to 220℃ and bake sausage bread for 18minutes.
 12. Put it out of the oven and brush the bread with olive oil.

PUMPKIN AND CREAMCHEESE RUSTIC BREAD

 

Pumpkin and creamcheese, what a great combination! Once I was in doubt worring it wouldn't go well together. My doubts were brushed away when I made amazingly awesome pumpkin cheesecake by bruno albouze whose youtube channel is so professional and instructive. I learned a lot watching his channel. Thanks so much, bruno! Since I know pumpkin and creamcheese makes something really good, I can't stop making this wonderful loaf, pumpkin and creamcheese rustic bread.

It's rustic bread, so to speak, pain de campagne. This bread has golden brown crust dusted with flour and moist, chewy crumb. With pumpkin pieces sweetened little bit by sugar and chunks of creamcheese? Tasty, yummy bread. Can't stop eating more!



PUMPKIN AND CREAMCHEESE RUSTIC BREAD

from 'master baking'

yields 3 medium loaves

Ingredients

for autolyze

bread flour 266g
whole wheat flour 67g
water 240g

for dough

autolyze
instant dried yeast 2/3tsp
water 1/2tsp
white leaven(70% hydration) 33g
salt 6g

pumpkin
creamcheese 15g for each loaf

Instructions

1. Mix bread flour, whole wheat flour and water with wooden spoon until well combined. Leave it for about 30 minutes.
2. Mix yeast and water to dissolve the yeast. Add yeast mixture and leaven to autolyze. Knead for 1 minute.
3. Add salt to the dough and knead for 4 to 5 minutes.
4. Put the dough in a bowl and put it in a plastic bag. Proof for about 3 hours or until doubled in volume.
5. Meanwhile, cut pumkin into 1cm cube size. In an saucepan, add sugar and water(1:2 amout). Bring to a boil then add pumpkin pieces. Cook until pumpkin is well cooked. Strain and leave it to cool.
6. Divide the dough into 3 pieces. Make small batard shape. Rest on the counter for 20 minutes.
7. Roll out the dough to 0.5cm thick. Sprinkle pumpkin and creamcheese pieces. Roll the dough tightly, pinch the ends of the rolls and place it onto baking parchment. Cover with plastic wrap and proof for 1 hour or until almost doubled in size.
8. Preheat the oven to 240℃ place the pan in the oven while preheating. It will act like baking stone. Slide parchment paper onto the pan. Spray the walls of the oven with the mist. After 30seconds, spray once more. Lower the tempature to 220℃ and continue to bake. The total baking time is 30minutes.



KAISER ROLLS & ROAST CHICKEN SANDWICH

 

I baked kaiser rolls featured in BBA by Peter Reinhart. The result could have been a success if the shape remained as it was before second proofing. But these rolls taste absolutly great, especially when I make a sandwich with this roll. This bread is for sandwich, of course, I know that. Anyway, it's great. No word can say more than that.

 

 

There are my rolls. The special shape almost disappeared.

I topped it with white and black sesame because I can't get poppy seed in my nation.

 

 

 

For my lunch, I made roast chicken sandwich.

 

 

 kaiser rolls

roast chicken breast

goda sliced cheese

scrambled egg

lettuce

pickles

 

I wish I had added some tomato as well.

 

 

Yum.

 

souffle cheesecake