The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sandwich Buns with Liquid Levain

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SylviaH's picture
SylviaH

Sandwich Buns with Liquid Levain

I made these today along with Larry's 'Wally' wonderful English Muffin recipe.  Since I had a cup of levain left and wasn't about to waste this lovely bubbly..I decided to try it in my 'Buns for Sandwiches'  for even more added flavor.  They turned out delicious.  I added the measured one cup or 8oz measure of levain I had left and 4oz less water and 3oz less 'KA bread flour was used' to the original recipe.  I didn't write down my calculations, just figured in while preparing dinner and making the EM's.  They turned out wonderful for an unplanned bake. The are full of flavor and the hydration was perfect.


 


                Great oven spring from the flat disks


 


                                           


 


                                                                                   


                                                                                                       


                                                                                                                  Larry's delicious English Muffins with levain - more on his blog


                                                                                                   


                                                                             


                              Sylvia


 


                                                        


 


                                                                                      

Comments

Yippee's picture
Yippee

Silvia:

Your buns are very cute! :)

Yippee

SylviaH's picture
SylviaH

A nice assortment of buns on TFL :)


Sylvia

holds99's picture
holds99

Great color and nice crumb. 


Howard

SylviaH's picture
SylviaH

for the nice compliment, Howard!


Sylvia

wally's picture
wally

I detect a theme you'll be living with!  Your sandwich bun recipe is now my default recipe for my hamburger and hot dog rolls it's so good (I abandoned a brioche recipe I'd been using because, frankly, there was too much butter flavor going on and your recipe produces perfect buns to my taste).  And yes, great oven spring.


I'll have to marry it with my EM levain and see what that brings!


Larry

SylviaH's picture
SylviaH

has such a great sense of humor! I feel the same way about the butter. I need to cut back and these do give a nice brioche flavor without as much butter. The levain adds another level...very nice.
Sylvia

benjamin's picture
benjamin

The sandwich buns look incredible, such a deep color and wonderful crumb.


ben

SylviaH's picture
SylviaH

Sylvia

njbetsy's picture
njbetsy

Sylvia, you got nice buns!!!  Has anyone ever told you that before?


b.

SylviaH's picture
SylviaH

The original post has pretty funny takes on the buns! To late to change the name now :)
Sylvia

mrfrost's picture
mrfrost

Sylvia, they look delicious.


Do you still use the full dose of yeast in the recipe? Thanks.

SylviaH's picture
SylviaH

Thank you, mrfrost!  I'm very pleased with the outcome and love trying new tweaks to the formula...maybe some flour changes next go round.  I did use KA bread instead of the usual KAAP and it was great with the added levain.  The buns have a very delicious flavor more complex.  My levain is sweet and adds just a very slight pleasant tang at the last savour.  I used one teaspoon and I'm currently making another batch and will omit the yeast altogether and add the salt after the autolyse.  I will let it proof longer and shouldn't have any problem's with a few minor adjustments.  My starter is very strong and active.


Sylvia