New Member Hello and Question
Hi to everyone.
I've been a lurker on the site for almost a year now (about the amount of time that I have been experimenting with baking breads) and have found lots of great articles, notes, ideas and recipes which I very much appreciate. I decided it was time I joined the forums and interacted a bit.
I consider myself a novice at this as I've kept to very simple traditional items as a beginner - italian bread, bagels, hard rolls, garlic knots, dinner rolls, pretzels, and such. My family has been thrilled with this new-found hobby (which I find easy to fit into my work-from-home schedule) and I will admit that although not everything has turned out perfectly, nothing would have been considered bad either.
I've been looking into spicing things up a bit by adding sausage, onions, etc. and had a question. Most recipes with meats that I find entail wrapping or rolling the meats/additions (so they end up in a pocket of the bread). Is there any reason why this seems to be preferred over kneading the mixture into the dough itself? Just curious - and looking forward to another experiment!