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.