The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Filled Braid- Help ME!

redivyfarm's picture
redivyfarm

Filled Braid- Help ME!

This is an emergency! I've adapted the blueberry braid idea to a savory mushroom and onion filled bread. I'm using Pain de Campagne dough and I don't know how to adapt the baking time and temperature. Can a filled loaf be baked at the higher temperature called for with Pain de Campagne? Can the pain be baked at the 350 degree temperature at which the brioche dough is baked? Probably not- oh, I don't know.

Floydm's picture
Floydm

Is your filling already cooked? If so, I'd bake it however long it takes for the dough to be cooked through. That could happen at 350 with less oven spring and a longer baking time or a higher temperature with more risk of charring your filling and a shorter baking time. I don't think there is an obvious "right" way here.

redivyfarm's picture
redivyfarm

Thanks, Floyd. I'm leaning toward the higher temperature to bake the bread "properly"? The fillings are precooked and at room temperature. I'll post a report. I've already instructed my family to say "It's wonderful, may I have another slice, please?" After all it is for a Mother's Day picnic.

Floydm's picture
Floydm

I made something similar once, with a basic french bread dough and a sausage and onion filling. My recollection is that it didn't take very long to bake, and I think I used a higher temperature too. Worst case, you can always turn it down part way through.

Good luck. I'll be interested in hearing how it comes out.