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!