The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

White Hamburger Buns Turned Dark

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dabrownman's picture
dabrownman

White Hamburger Buns Turned Dark

It was time for hamburger night.  A little early really but Lucy says she might be from there and possibly was feeling a little homesick.  There was no time for SD so we went with a quick biga using a pinch of ADY.  It was ready to go in just 6 hours.

 

We did a 1hour autolyse, mixed everything together and did 10 minutes of slap and folds followed by 3 sets of S&F’s on 15 minute increments.  The dough felt much wetter than the hydration level would warrant.  We used sour cream in place of the cream cheese in the hit dog buns.

 

After proofing for 2 hours, the 4 buns were egg washed and then baked at 350 F convection, in the mini oven for 20 minutes, rotating them every 5 minutes.    They came out splotchy brown which was weird for egg washed buns.  We forgot to wash them with milk while still hot.  They were still fairly soft curst wise.

 

The crumb was soft and moist.   They tasted OK for white bread and when grilled with the hamburgers they went glossy dark brown on the crust and were much more tasty.  The fixings included caramelized; poblano peppers, onions and mushrooms, maple smoked bacon, home grown tomato, lettuce, pepper jack and brie cheeses.  Sides were the usual sweet and regular baked, seasoned steak fries.

  

All in all, it was a nice dinner where the buns stood up well to the piling on with the fixings and stayed together without falling apart while munching on them.

Even better 2 days later for lunch with the bun steamed in the microwave.  Daughter could only eat half of her hamburger the other night so it made a great lunch addition today.

Formula

Biga

Build 1

Build 2

Total

%

Pinch of yeast

0

0

0

0.00%

AP

50

25

75

26.32%

Water

50

0

50

17.54%

Total

100

25

125

43.86%

 

 

 

 

 

YW & Poolish

 

%

 

 

Flour

75

26.32%

 

 

Water

50

17.54%

 

 

Hydration

66.67%

 

 

 

 

 

 

 

 

 

 

 

 

 

Levain % of Total

0

21.74%

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

Potato Flakes

10

3.51%

 

 

AP

200

70.18%

 

 

Dough Flour

210

73.68%

 

 

 

 

 

 

 

Salt

6

2.11%

 

 

Milk

130

45.61%

 

 

Dough Hydration

61.90%

 

 

 

 

 

 

 

 

Total Flour

285

100.00%

 

 

Water

180

 

 

 

T. Dough Hydration

63.16%

 

 

 

Whole Grain %

0.00%

 

 

 

 

 

 

 

 

Hydration w/ Adds

75.46%

 

 

 

Total Weight

575

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

Egg

44

15.44%

 

 

Butter

25

8.77%

 

 

Dough Enhancer

5

1.75%

 

 

Sour Cream

10

3.51%

 

 

Olive Oil

5

1.75%

 

 

Honey

10

3.51%

 

 

VW Gluten

5

1.75%

 

 

Total

104

36.49%

 

 

Comments

gmabaking's picture
gmabaking

or there at least--what a great looking meal! The sour cream and olive oil must make a tender soft dough. Will have to try that soon. Been setting up the outdoor (porch) kitchen today but we are just now picking spinach, lettuce, and radishes. Lots of promising blossoms around but pretty slim pickin's so far. Now that temperatures are in low 80's somedays the garden should get going.

Happy gardening and baking

 

dabrownman's picture
dabrownman

that the gardening is just about over here with it being over 105 F for some time now.  Have a tiny bit of lettuce (maybe smaller than that), some tomatoes where I am trying to keep the plants alive so that the birds can eat the ripening fruit while they are still green.  Got one squash this year and that was it.  Had plenty that set on for about a week before they turned yellow and fell off.   So it will be next year before we get to fail miserably again :-)  Last year no tomatoes this year plenty but THE BIRDS........!  Will have to just stick to lettuce next year,  We never have any problems with roughage.

The buns were good, I still prefer the Hot Dog bun formula though,  and the hamburgers were really tasty this time.  I walked away from the grill when they were on their first side and it flamed up to crust that side - caught it just at its tastiest crunch.  Yummy!

Happy baking

 

isand66's picture
isand66

Looks very tasty DA.  Those burgers look perfect.  I made a similar formula for some hotdog buns using my new New England style HD pan.  Came out nice but I'm sure not as good as your last batch.

check out my latest post which I think you will like.

I made another bread this weekend also but i hurt my back and can barely walk right now so no ability to post it.

dabrownman's picture
dabrownman

not have been as good as the last Poolish YW Hot Dog Buns but grilling them on both sides really brought out the flavor and the these hamburgers were the best we have ever made at home.  I'm ready to go head to head with Lindy's on 4th Avenue in Tucson, just bring the cardiac surgeon. :-)

Can't wait to see what your HD pan puts out?  I will c heck your post after dinner. 

Sorry to hear about your back. Nothing worse than that. 

Bake on ..... when the back is better.

Song Of The Baker's picture
Song Of The Baker

Hey man.  Looks good.  Quite boldly baked ;)

It's burger season again!  Wait, burger season is all year round for you, you lucky bun, I mean bum!

John

dabrownman's picture
dabrownman

weakly under baked for color, I couldn't resist toasting them on both sides on the grilling and I am glad I did too!  Made them taste as good.

Yes burger season, grilling season and smoking season is 12 months around here.   These were awful nice tasting burgers.

Happy baking!

 

Song Of The Baker's picture
Song Of The Baker

After over 10 years of making burgers at home, I am still not happy with results.  I have tried all types of meat, all types of ingredients ranging from as simple as only S&P to goofy like foie gras.  Any tips on making a good burger?  No matter what I do they always turn out too thick or dry.  I never touch them other than to turn ONCE.  I even flatten them using a plate and they shrivel back up to thick.  They frustrate me for something that should be so simple to make.  I find myself just going to fast food to get my burger fix.

John

dabrownman's picture
dabrownman

for about forever it seems and have come to the following conclusions.  I shop my own meat from skirt steak,  It has the right amount of fat and the best taste,  I use a Cuisinart food processor.  Make sure the meat has been in the freezer for half an hour before chopping .  Don't chop it too fine.  Make the patties 1" thick and  larger than the bun diameter by 1/2" - they are going to shrink.  Don't work them too hard - just enough to get them into shape like a loaf of bread,  Some people dimple in the middle like a bialy so they come out flat rather than domed after cooking.  I'm not that anal because I'm already too anal about burgers,

Some people put onions peppers, cheese etc inside the meat - i don't do that.  I make them all separate and put them on the burger after it is cooked with the cheese melted on top. 

I season the burgers, both sides right before they go on the grill with salt, pepper, onion powder, garlic powder and smoked paprika.  Have two temperature zones.  One is screaming hot where the burgers go first 1 minute each side to seal the juices in - and don't worry about the flames. Zone two is medium low where the burgers go to finish off.  You want the burgers charred on the outside where the flavor is and pink in the middle where juice is.

Then a good bun toasted on both sides after the last batch came out so well.

That's about it