The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

How to Prevent Gaps in Ham Bread

sadkitchenkid's picture
sadkitchenkid

How to Prevent Gaps in Ham Bread

I got a job making holiday bread for a restaurant. The bread is a Venezuelan ham bread called pan de jamon! 

It's made with an enriched dough which is rolled out into a rectangle, topped with sheets of sliced ham, diced bacon, raisins, syrup, and olives, then rolled up like a jelly roll and baked. Everything is fine

with it except when it bakes, there is always a big gap between the dough and the fillings. Looks something like this, but with the gaps being a tiny bit wider:

I'm looking for even dough layers and a clean pinwheel cut like this: 

How do I achieve more evenly proofed/risen layers and how do I get the ingredients to stick? I've made prosciutto bread for a restaurant before (enriched dough with prosciutto rolled in, then shaped like a baguette, scored and baked) and the prosciutto would melt into the dough, adhering all of the layers together. Don't know what's goin on here! 

Any advice would be much appreciated!

Danni3ll3's picture
Danni3ll3

but I think I would incorporate all of your ingredients in the dough except for the ham and I would only use one layer of that. Take a look at the pictures, there is less space in the picture with less ham. 

filerpumpkins's picture
filerpumpkins

I have had success piercing the roll with a meat fork and refrigerating for an hour after letting it sit for an hour on the counter. Hope this helps.