The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Yeast Water and ADY Hot Dog Buns

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dabrownman's picture
dabrownman

Yeast Water and ADY Hot Dog Buns

Breakfast on bun day

These were very good buns.  We didn’t make a poolish or a YW levain since we didn’t have time on our side.  It was already 11 AM and no time to grind flour or an autolyse it either.  We used 40 g of YW and a pinch of ADY for the leavens.  This was an all AP bake so not very healthy.  But brats, Italian sausage and Boudin aren’t all that healthy either.

 

We just mixed everything together, did 10 minutes of slap and folds and 3 sets of S& Fs on 45 minute intervals and then let the dough rest for 1 hour.  We shaped the buns pulling them taut and let them proof for 3 hours on parchment paper, on the top portion of the mini’s vented broiler pan, on the counter.

 

We fired the mini oven up to 400 F convection and egg washed the buns.  We baked them without steam for 4 minutes and turned the oven down to 375 F convection  and baked the rolls another 4 minutes before spinning the pan 180 degrees and turning the oven down to 350 F convection.

 

The Last of Sylvia's inspired Key Lime Pie

After 8 more minutes the buns were done and we moved them to the cooling rack and brushed then with milk while still oven hot to keep the skins soft. They came out brown and blistered.  So, blisters aren’t from a cold retard or mega steam or a combination of both - since there rolls didn’t have either.  They were soft, moist and open on the inside.

 

We are getting close to a fine enriched bun recipe with this batch.

A magnificent sunset tonight

Formula

Leaven

Build 1

%

Pinch of ADY

0

0.00%

Yeast Water

40

11.94%

Total

40

11.94%

 

 

 

YW % of Total

6.16%

 

 

 

 

Dough Flour

 

%

Durum

110

32.84%

AP

225

67.16%

Dough Flour

335

100.00%

 

 

 

Salt

5

1.49%

Milk

166

49.55%

Dough Hydration

49.55%

 

 

 

 

Total Flour

335

100.00%

Total Water and YW

206

 

T. Dough Hydration

61.49%

 

 

 

 

Hydration w/ Adds

77.18%

 

Total Weight

653

 

 

 

 

Add - Ins

 

%

Butter

24

7.16%

Cream Cheese

20

5.97%

Olive Oil

5

1.49%

Egg

53

15.82%

Sugar

5

1.49%

Total

107

31.94%

Comments

evonlim's picture
evonlim

perfect hot dog buns, nice golden brown!! pictures are perfect too! you made it so easy!! envy... 

happy days

evon

 

dabrownman's picture
dabrownman

for good tasting 'hot dogs' around here, with all th fixings, so we have been working on a bun recipe and now we are close,  Starting off a 400F convection with and egg wash makes for a golden crust.  #50 F all the way though and they come out pale in the mini as it is off 25 F on the low side,  Easy for buns is the way to go!  Since no SD tang is required, YW is the way to go.  Not enough time and you just throw in a pinch of yeast,  Glad you liked the buns

Happy baking Evon. 

isand66's picture
isand66

Looking good DA....I could go for one of those brats right about now.

For a quick bread those look great.

dabrownman's picture
dabrownman

when it comes to dogs and burgers and a bun that doesn't fall apart when grilled and eaten and doesn't go all mushy when steamed.  I've got plenty of Italian sausage and brats but need to make some Boudin - my personal favorite ....and why we are out of them..

I see you posted a bun bake - will check it out next.  Happy baking Ian

Song Of The Baker's picture
Song Of The Baker

Hey dabrowny.  Hot dog buns...didn't know you had it in ya!  Im so used to seeing you do hearty, seed/grain packed breads...surprised you didn't add in some flax seeds or perhaps some brazil nuts in these buns!  :)

Thanks a lot.  Now I want about 6 hot dogs.

John

dabrownman's picture
dabrownman

are still the Pink Valentine's Day ones that were 28% whole grain and made with beets here

http://www.thefreshloaf.com/node/32254/sourdough-pink-valentine-hamburger-buns

They were terrific and Brazil nuts would have been a good addition no doubt!  We love Andy's Brazil Nut amnd Prune bread!

Glad you liked the buns John and

Happy Baking

Song Of The Baker's picture
Song Of The Baker

I was totally kidding about the Brazil Nuts...I was thinking it would be ludicrous to incorporate into a bread.....of course you figured a way to get them into bread!...oh man, that is classic.

Keep surprising me, I love it.

John

dabrownman's picture
dabrownman

bread is one of our favorites - a top 5'er on our top 5 list that has 15 breads on it!

http://www.thefreshloaf.com/node/30928/prune-brazil-nut-sourdough-bulgar-scald-pumpkin-sunflower-seeds

Enjoy John

Song Of The Baker's picture
Song Of The Baker

Ahhh yes, I remember that one.  The brazil nuts must have been in my subconsious.

My wife and I just had a good laugh about you finding a way to shove a rediculous nut into a bread and make it work!

John

gmagmabaking2's picture
gmagmabaking2

Those look great! I can see hot pastrami melts inside those buns... they look marvelous! All the fixings and photos are great too... 

Happy Hot Doggin'

Diane

dabrownman's picture
dabrownman

my apprentice lost my NY pastrami cure recipe so I will use Eric Haner's recipe.  It would be perfect for his Favorite Rye but these buns would hold their own with a little pastrami cheese melt with kosher pickles of course!  These buns fit the various cylindrical shaped steaks well too.

I'm never buying buns again:-)

Happy baking

varda's picture
varda

I thought at first that you were just using those buns to hold salad, but then I saw that hotdog peeking out.   Looks like a wonderful meal.  -Varda

dabrownman's picture
dabrownman

the picture in the post of the sausages coming off the grill but have added it now.  The salad is Chicago style pickled red onions and poblano peppers with garlic and smoked pepper spices.  I always make twice as many as I need since when frozen and wrapped in plastic they come out of the freezer in the microwave so you get a steamed toasted bun the 2nd time - even better!

Happy baking Varda/

AnnaInMD's picture
AnnaInMD

buns and brats. Getting big time hungry here. And that key lime pie.............  :)

 

dabrownman's picture
dabrownman

Sadly the pie is gone.  But, we are putting the pickeled dog fixings in a bread today. No sense them being on top all the time when they can go in the middle.  Might have to caramelize them though.

Happy baking

AnnaInMD's picture
AnnaInMD

"Fleischsalat" - meat salad?  It came to mind when you were looking to incorporate left-overs.  You can cut up hot dogs, bratwurst, left over steak, hard salami, or  whatever you have lying around. Mix with a bit of mustard, mayonnaise, some yoghurt, pickled dog fixings, capers, and some diced onions. Let it sit in the fridge for a few hours and pile it on your left over buns or rye bread,  Very yummy.  I usually add some walnuts and some grapes or tiny pieces of apple (as I do with chicken salad). But your imagination is the limit :)