The Fresh Loaf

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Yeast Water, Tang Zhong Hot Dog Buns

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dabrownman's picture
dabrownman

Yeast Water, Tang Zhong Hot Dog Buns

After our last crack at buns that was a ADY poolish / YW version found here:

http://www.thefreshloaf.com/node/33585/yw-poolish-hot-dog-buns

we decided to try a YW version only that also included a Tang Zhong portion of flour with the intent of further softening the crumb.

 

We also made some other changes by upping the hydration from 65% to 78% which was probably a little….eeeeerrrr…..a lot too much with the tang zhong and we got rid of the dry add ins; VWG, Toadies, white malt and the honey.  We made them smaller in length this time; 4 at 102 g each and the 2 longer ones were 131 g

 

The result was a bun that spread rather than springing like the last batch.  For some reason it didn’t color up as well even though it was egg washed and baked exactly the same as last time.  I’m guessing they won’t taste as good either since there were no toadies present but we shall see when we eat them for dinner

 

 Don’t forget to brush the buns with milk when they come out of the oven to keep them soft. We have Hot Italian sausage that require a larger bun length, white Brats, Boudin, and smoked sausage on tap for the filling with the usual Chicago pickled red onion, poblano and jalapeno peppers and home made Dijon mustard.

 

The crumb turned out as we expected.  No mustard will fall through it.  It took 20 minutes of slap and folds to get this dough to come together so… high hydration does not mean big holes every time.   We only fermented the dough for 45 minutes on the counter after 3 sets of S& F’s.  It also final proofed for 2 hours which probably wasn’t enough but…. we needed buns for dinner.

 The crumb came out like we thought it would, not so open the mustard would fall through.  Soft and moist and after the meat and the buns were grilled we plastic wrapped the meat in the buns so they could be steamed soft from the hot meat,  Delicious!  The pickled onion, poblano and jalapeno was the perfect topper.  We liked these buns and they turned out better than we thought they would.

Formula

 

Build 1

Build 2

 Build 3

Total

%

Yeast Water

50

50

10

110

31.43%

Semolina

25

25

0

50

14.29%

AP

25

25

30

80

22.86%

Total

100

100

40

240

68.57%

 

 

 

 

 

 

Yeast Water Levain

 

%

 

 

 

Flour

130

37.14%

 

 

 

Water

110

31.43%

 

 

 

Hydration

84.62%

 

 

 

 

 

 

 

 

 

 

Levain % of Total

35.14%

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

Semolina

54

15.43%

 

 

 

AP

166

47.43%

 

 

 

Dough Flour

220

62.86%

 

 

 

 

 

 

 

 

 

Salt

8

2.29%

 

 

 

Milk

125

35.71%

 

 

 

Dough Hydration

56.82%

 

 

 

 

 

 

 

 

 

 

Total Flour

350

100.00%

 

 

 

Water

235

 

 

 

 

T. Dough Hydration

67.14%

 

 

 

 

Whole Grain %

0.00%

 

 

 

 

 

 

 

 

 

 

Hydration w/ Adds

78.71%

 

 

 

 

Total Weight

683

 

 

 

 

 

 

 

 

 

 

% Whole Grains

0.00%

 

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

 

Egg

30

8.57%

 

 

 

Butter

30

8.57%

 

 

 

Cream Cheese

30

8.57%

 

 

 

Total

90

25.71%

 

 

 

 

20 g of dough flour was used for the Tang Zhong but 80 g of water was not included in the hydration calculations.

Comments

isand66's picture
isand66

Your killing me!  Those brats....I can taste them from here.  Those rolls look just great.

Regards

Ian

dabrownman's picture
dabrownman

my favorite followed by the boudin - not that I had 2 :-)  I can't believe i used to buy buns!  I cant beat the $1 price at the stores but these sure taste better.  Got the size right this time too.

Glad you like the rolls Ian and happy baking 

isand66's picture
isand66

I volunteered to make a smoked brisket and ribs for the 4th of July party I'm going to.  I also agreed to make hot dog buns so I'm going to be really busy next week!  I ordered another hot dog pan to make it easier on myself.  You may want to consider getting one as they really do work well for the New England style rolls if you like those.  Getting ready to bake my latest this afternoon and have to post some burger buns I made the other day.

Happy baking to you to.

Ian

dabrownman's picture
dabrownman

These were an apple and hickory mix.  They don't last long.  look forward to your next bake.

isand66's picture
isand66

I could eat the whole thing!

SylviaH's picture
SylviaH

It's very special for me to enjoy a hot dog.  When I indulge I want a great one and these definately qualify.  

Funny, I was wondering what a TZ hot dog or hamburger bun would be like.  Now I know!  The semolina gives it a very nice texture for holding up the goods.  Thank you very much for the great presentation. Toasted, mustard (homemade too, nice) and plenty of onions, perfect.

Sylvia

dabrownman's picture
dabrownman

is what made these buns special.  The color and sweetness without adding any sweetener.  The hydration was a little on the high side though and would definitely take it down a notch next time and put some bread flour in it too.  I use regular yellow mustard on dogs but the girls like the home made Dijon.  I'm with you on having a quality dog when you have them but the the apprentice runs and hides as soon as she sees the shape of the buns :-)

I love pickled peppers and red onion on dogs.  Forgot to put out the relish though and no one mentioned it as the dogs were delish without it.

Glad you liked the dogs Sylvia.

evonlim's picture
evonlim

happy hump day!!.. you must have some hot dog or humpburger to get through the week :) great HOT dogs in beautiful buns! so which would you prefer a YW tangzhong or YW poolish version? 

evon

dabrownman's picture
dabrownman

things to look forward to is that when you retire there is no such thing as hump day - everyday is a vacation day!  Hers is my favorite bun so far:    http://www.thefreshloaf.com/node/32254/sourdough-pink-valentine-hamburger-buns

But If I had to choose between the last (2) I would choose the older bake.  We ended up with too much water in this one so it spread more than it sprang.   The next time i will combine the two bakes using a YW and SD combo levain, put some toadies in for flavor, get whole grain mix in it up to say 15%, tang zhong 20 g of flour in 80 g of water and get the hydration down to 68%.  Then we will be on Bun Island:-)

Glad you liked the HD buns - they really were delicious Evon.

Happy Baking

evonlim's picture
evonlim

Bun island it is... will c u there in your next post!!

evon

Mebake's picture
Mebake

Pretty hot dog buns, DA! should worth the 20 minutes workout.

-Khalid

dabrownman's picture
dabrownman

only eat one but this time I had to double that!  I'm still hanging in there at 185 for the weight but its not easy ......Poor Lucy hates hot Dog Day thinking she might be on the menu and she would be if we lived where apprentices were allowed food fare :-)  i'm still working on my favorite bun recipe and think the next bake will be very close.

Glad you liked the buns and happy baking Khalid. 

FlourChild's picture
FlourChild

Those look amazing, love durum wheat + milk!  The idea of all those high-end sausages with homemade rolls is wonderful.  Especially love the pic with the open, toasted bun filled with all the different meats.

dabrownman's picture
dabrownman

i bought those buns from the grocery for all of those years!  No more!  Fine Dogs deserved high end buns!  Wrapping the dog and toasted bun in plastic wrap for a minute steams the bun too!  We like the semolina in buns too.   That picture of the plate of dogs will get anyone salivating .  This is what summer grilling is all about!  Glad you like the buns FC.  For us old hippie types, you still have the best handle on TFL.

Happy baking