Ingredients for French Old Dough:
– Bread flour: 200g
– Water: 150g
– Fresh yeast: 3g
– Sea salt: 2g
Ingredients for Main Dough:
– Bread flour: 1000g
– Water: 640g
– White sugar: 100g
– Sea salt: 18g
– Old dough: 100g
– Fresh yeast: 32g
– Butter: 60g
Ingredients for Garlic Sauce:
– Scallions: 30g
– Garlic: 45g
– Chicken powder: 1g
– Sea salt: 2g
– Butter: 100g
Ingredients for Filling:
– Diced sausages: 8 pieces
– Diced cheese (heat-resistant): 130g
Ingredients for Decoration:
– Butter: 50g
– Cheese powder (Kraft): 65g
– Whole egg: 1
Instructions:
1. Blend all garlic butter sauce ingredients into a paste using a food processor (use softened butter).
2. Transfer the sauce into a piping bag and set aside.
3. Place softened butter into a piping bag.
4. Mix all ingredients in a stand mixer until the dough surface becomes smooth. Let it rest at room temperature for 30 minutes, then refrigerate for 12 hours before use the next day.
5. Combine all main dough ingredients except salt and butter in the mixer bowl. Mix until smooth, add salt, and knead until a thick film forms.
6. Incorporate softened butter and knead until an elastic, smooth thin film develops (90% gluten development). The dough temperature should be around 26°C.
7. Place the dough in a fermentation chamber at 28°C and 80% humidity for approximately 50 minutes.
8. Divide the fermented dough, round it by hand, and let it rest for about 20 minutes at 28°C.
9. Shape the dough into slender forms.
10. Roll out the dough, wrap in the filling, and seal.
11. Brush with beaten egg and coat with cheese powder.
12. Place in molds for final fermentation at 32°C and 80% humidity for about 40 minutes until 70-80% full.
13. Score the fermented bread, pipe butter into the cuts, and bake.
14. Bake at 170°C top heat and 220°C bottom heat for 35 minutes. Apply garlic sauce to the cracks after baking.
Cooking Tips:
– Avoid over-fermentation after molding to prevent collapse from heavy fillings.
– Do not overload with fillings as excess weight may affect texture.
– Success relies on precise technique. For more French cuisine tips, search ‘French recipes’ to explore my collection.
