Yeast Water, Tang Zhong Hot Dog Buns
After our last crack at buns that was a ADY poolish / YW version found here:
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.
Yeast Water Levain
Levain % of Total
T. Dough Hydration
Whole Grain %
Hydration w/ Adds
% Whole Grains
Add - Ins
20 g of dough flour was used for the Tang Zhong but 80 g of water was not included in the hydration calculations.