We’re creating a contemporary crammed bread with a agency outer texture that may be simply dealt with and served.

Goal dimension: 20 × 6 × 5.5 cm.
The machine can stably deal with 40%–50% filling.

Our present dough method makes use of 60% water, however we’re contemplating a firmer dough round 55%–57% hydration.

Primarily based on the connected product photographs, which hydration vary and dough fashion could be extra appropriate for secure forming, filling, sealing, and dealing with?

We’re in search of technical feedback solely, not an entire recipe.