Weigh out all the ingredients and place in a spiral mixer mixing bowl.
Dough temperature
27°C
Bulk fermentation
5 mins
Scaling
Place the dough in a Koenig divider set to divide 30g deposit round balls.
Shaping
Spray with oil and roll in coarse semolina and place in a large muffin tin and gently press with fingers to slightly flatten the dough.
Decoration before baking
Place all of the balls on a baking tray. Take some foil round tins, 20cm x 5cm and grease them. Place 16 dough balls in each tin creating an even bottom layer then a less structured second layer to create the look of the artisan monkey bread.
Place in proofer.
Whilst bread is proving cook the full English ingredients – sausages, bacon, black pudding, mushrooms, tomatoes and hash browns.
Final fermentation
1hr at 36°C and 80% humidity.
Final step
Once fully proofed gently insert each breakfast element in the gaps between the fermented dough balls. Lightly dust with flour for a ‘bap appearance.
This recipe uses Soft’r Soft Roll concentrate and Sapore Sally to add some creaminess to create a tear and share white rolls including the most popular elements of a full English Breakfast.
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