Wednesday, 8 June 2011

Pain Rustique Sausage Buns

I suppose I should have found a French term for sausage buns, after the very worldly and sophisticated "pain rustique", but I wanted to make sure those who were in need of sausage buns could easily find them.

'Cause let's face it, we've grown up a bit - not too much, of course - and we don't go buying the smallest, cheapest sausages on the market. No, we like a little upscale, a little gourmet. Maybe a lot gourmet. Sometimes we even make our own, n'est-ce pas?

And if you have some good sausages lined up for the grill, you want some good buns. Not those squishy grocery store buns, but something you can be proud of - something you made yourself and that will stand up to your gourmet dogs. Excuse me, chiens chaud.

These buns are made with a poolish, so need to be started the night before. You can handle that, no problem. Mix up a few things before bed and dream doughy dreams til morning. The next day is your day to shine. And eat.

Pain Rustique Sausage Buns
adapted from Bread, Jeffrey Hamelman
for the Mellow Bakers

The night before:

Bread flour -1 lb
Water - 1 lb
Dry instant yeast - 1/8 tsp

In a medium bowl - Mix up the ingredients for the poolish, cover with plastic wrap and let rest while you get some sleep. Easy peasy. (about 12 hours)

The next day:

Bread flour - 1 lb
Water - 6.1 oz
Poolish - all
Salt - 1 Tbsp
Yeast - 1½ tsp

Everyone into the pool! Put all the dough ingredients, including the poolish, into your stand mixer bowl. Mix on low for 3 minutes until incorporated. Mix on medium 3 more minutes, adjusting flour/water as needed. Turn out onto floured board and knead into a ball. Put into a clean bowl and let rise, covered, 70 minutes, folding the dough into itself twice during that time.
Divide dough into 2 parts, and each half into 6 lumps of evenly sized dough for a total of 12. Shape each into a round ball, cover with a tea towel and let rest 10 minutes.
Shape each ball into a mini baguette shape and lay out on baking sheets lined with parchment or silpat, sprinkled with some semolina.
Cover and let rise 20-30 minutes while you preheat the oven to 440°F.
Slash and bake for 15 minutes, turn the pans around and bake another 5 or so minutes, until lightly browned and cooked through - an internal temperature of over 200°F.
Let cool on racks.
Let me know when the grill party is.
Don't forget to buy ice, you can never have too much ice at a party.

Tips - use water that has been sitting out overnight, so that the chlorine (killer of yeasties) has had a chance to dissipate.
A bench scraper is a baker's best friend. It helps with dividing the dough, turning large pieces, and even cleaning sticky dough off your counter.
Read more about cleaning tips at Reader's