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 Instant Sourdough or Leaven Instant 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