Sausage and Wasabi Baguette Launch

Dough: 125g high-gluten flour, 5g granulated sugar, 2.5g salt, 3g fresh yeast, 80g water.

Dissolve the yeast in water.

Mix all the dry ingredients and knead the dough with yeast water.

After no dry powder, put it in the refrigerator to chill for 1 hour.

Take it out and mix it in the bread machine for about 30 minutes.

The dough just needs to be stretched into a strong thin film; you don't need the silky membrane stage.

Knead into a smooth dough, cover with plastic wrap, and ferment for about 60 minutes, until it doubles in size.

Divide into 4 equal parts, shape into balls, and let rest for 25 minutes.

Release the air and roll it into an oval shape.

Fold three times.

Seal the opening facing down and let it relax for 15 minutes.

Filling: an appropriate amount of mustard, two 15-centimeter pieces of hand-torn garlic sausage

Cut each sausage lengthwise in half and set aside.

Roll the dough into a long strip, slightly longer than the sausage.

Squeeze mustard in the center, about the same length as the sausage.

Pat the surface of the sausage dry and place the sausage on the mustard.

Pinch up the dough on both sides and seal the edges tightly. Place it on a baking tray.

After letting it relax and ferment at room temperature for 30 minutes, score the bread.

Spray water on the surface, place in a preheated oven, bake on the middle rack with top and bottom heat at 200 degrees for about 20-25 minutes.

After the surface is colored, take it out of the oven and place it on a cooling rack until it reaches hand temperature before eating.