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You didn't specified the preparation steps of your recipe, so I don't know if you already doing what I'm going to suggest. It's from Max Berstein's post on Serious Eats and I don't know if this tip will work with sourdough starter: Mix first only flour and water, nothing more, until all flour is incorporated and let it rest for at least 15 minutes. Them you ...


3

The easiest method, and most common in a commercial setting, would be to add a small amount of yeast in addition to the sourdough starter. You will probably have to reformulate a bit, as the dough will mature faster leaving the starter less time to develop flavor. This is usually overcome by also increasing the proportion of starter (and adjusting the final ...


0

There's a chinese dish call "bau" that fulfills your requirements, and cooks the bread component by steaming. This is an example of this dish using a special type of barbeque pork. This site has some useful information about making the bun component, and it definitely keeps the bun and the filler as distinct entities.


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Adding inclusions like vegetables, fruits, nuts, and meats to bread loaves and rolls is usually done either during the initial mixing stage or during shaping. When you should add the inclusions really depends on how large the ingredients are and how you want them distributed in the final loaf. When adding inclusions at the initial mix it is advisable to add ...


3

If you want high fat, there's a regional thing in West Virgnia of 'pepperoni rolls', which you can use as a basic dough and technique. You could likely adapt it for other fatty foods ... except for the bacon; I wouldn't use bacon, even if you pre-cooked it first, just because it'd be too firm. For the bacon, I'd cook it, break it into bits, and then stir ...



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