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Sourdough Pigs in a Blanket

  • Author: The Leaven Foods Team
  • Total Time: Active Time: 45 Minutes | Inactive Time: 24 Hours
  • Yield: 16 Pieces
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Description

These sourdough pigs in a blanket are made for game day and snacking alike – soft, flaky, and dangerously easy to keep reaching for.

Ingredients

Units
Equipment:
  • Food Processor
  • Digital Scale
  • Mixing Bowl
  • Sheet Pan
  • Kitchen Knife or Pizza Wheel
  • Rolling Pin
  • Parchment Paper
Dough Ingredients (Amount – Baker’s %): Poolish:
  • 120 g All Purpose Flour (10-12% protein) – 100%
  • 181 g Room Temperature Water (75℉ or 24℃) – 150%
  • 12 g Sugar – 10%
  • .42 g Leaven Food All Purpose or Leaven Food Wild Yeast – 0.35%
Final Dough:
  • 224 g All Purpose Flour (10-12% protein) – 100%
  • 227 g Cold Butter (Cubed) – 66%
  • 22 g Sugar – 10%
  • 21 g Milk Powder – 6%
  • 7.6 g Salt – 2.2%
  • 312 g Poolish – 35%*
  Additionally:
  • 1 Package of Hotdogs

Instructions

  • Mix Poolish –  In a bowl, combine all ingredients listed under Poolish and mix until fully incorporated. Cover with a towel and let rest at room temperature (70–75℉/21–24℃) for about 16 hours, or until doubled in size and bubbly on the surface.
  • Mix –  Add the flour, sugar, milk powder, salt, and cold cubed butter to a food processor. Pulse until the butter is broken down to pea-sized pieces. Pour the poolish over the butter mixture and pulse until the dough comes together.
  • Fold – Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes. After chilling, unwrap the dough and place it on a lightly floured work surface. Roll it into a rectangle about ½ inch (1.25 cm) thick. Fold the long sides inward, like folding a letter. Turn the dough 45 degrees, then roll and fold again. Wrap the dough and refrigerate for another 30 minutes. Repeat the roll and fold process two more times, for a total of 3 sets of folds, chilling the dough for 30 minutes between each set. After the final fold, keep the dough covered and let it rest at room temperature for 1 hour.
  • Divide & Shape – On a floured surface, roll the dough into a 48 × 36 cm rectangle. Cut the dough in half lengthwise to create two 48 × 18 cm strips. Cut each strip into 8 triangles by marking every 6 cm along the long edge and cutting diagonally, alternating directions. Cut the hot dogs in half lengthwise. Place a hot dog half at the wide end of each triangle and roll the dough around it toward the point.
  • Proof & Bake – Arrange the pigs in a blanket on a parchment lined baking sheet lightly coated with oil, spacing them so they do not touch. Cover loosely and let proof at room temperature for 5 hours. About 1 hour before baking, preheat the oven to 350°F (176°C). Bake for 25 minutes, or until lightly golden brown.

Notes

  • These are best enjoyed the same day they were made, but can be eaten for a few days if stored in the refrigerator and reheated.
  • * percentage of preferment calculated by % of prefermented flour

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Leaven harnesses the microbial power of ancient fermentations to create all-natural, flavorful, healthier, and more sustainable food.

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