Halloween Sausage Mummies

Sourdough (overnight preparation required)

1. Dilute Livendo^® LV1 in 30˚C water.
2. Place all sourdough ingredients and diluted Livendo^® LV1 together and mix slowly for 5 minutes.
3. Keep the mixture overnight for 20 hours at 32˚C.

1. Place all the dough ingredients and sourdough into the mixer.
2. Mix for 3 minutes on low speed and 6 minutes on high speed.
3. Final dough temperature should be approximately 28˚C.
4. Place the dough into a bowl, cover and let it rest for 5 minutes at 25˚C.

1. Divide the dough into 48 pieces at approximately 80g each.
2. Let the divided dough rest for 5 minutes at 25˚C.
3. Shape each dough into a round shape.
4. Roll each dough into a long thin strip and wrap it around each sausage, creating the look of a mummy. Make sure to leave some space for the eyes!
5. Let the dough rest for approximately 80 minutes at 32˚C.

1. Preheat oven at 200˚C.
2. Glaze a layer of egg wash and bake for 19 minutes.
3. Set the buns aside to cool before serving.