The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Too Fast - Poolish Cream Butter Buns

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dabrownman's picture
dabrownman

Too Fast - Poolish Cream Butter Buns

We decided at lunch time to have sausages for dinner and needed some buns.  I went to the KA web site to get a recipe for some that would be ready in 6 hours max.  I found a no knead recipe to use as a basis but decided to make a poolish with a pinch of ADY.  We put the whole wheat in the poolish to get it wet as long as possible and put half the honey in the polish too.

 

After 2 hours we mixed everything else in and did 10 minutes of slap and folds.  This is pretty wet dough at over 82% hydration.  It eventually came together so it was not sticking on the counter.  We did 2 sets of S& F’s at 15 minute intervals and then let the dough rest for 20 minutes before shaping into 4 hot dog buns and 2 thin hamburger buns.

 

We let them proof or 2 3/4 hours on the counter on parchment, on the mini oven’s vented top of the broiler pan, in a trash can liner.  We mixed melted bitter with cream to brush on top and into the 350 F mini oven they went ready or not.

We baked them for 9 minutes on the bottom and then moved them to the top and rotated them while turning the temperature down to 325 F, convection this time.   They didn’t brown as much as we though they would but they tested done at 200 F so we took them out and brushed them with the creams butter mixture again..

 

I didn’t get any pictures of them coming out of the oven because the girls were starving but I did get a picture of the left over Boudin sausage left over and the 2 hamburger buns.  These could have proofed about an hour longer but dinner had to be served.  The buns were soft and moist and tasted great though.  No one complained which is unusual around here.

 

The hamburger buns didn't go to waste.  Yummy with grilled fries, some veg and a salad!

Poolish Pinch of ADY

Build 1

Total

%

Bread Flour

37

37

11.38%

Whole Wheat

38

38

11.69%

Water

75

75

23.08%

Total

150

150

46.15%

 

 

 

 

Poolish

 

%

 

Flour

75

23.08%

 

Water

75

23.08%

 

Hydration

100.00%

 

 

 

 

 

 

Levain % of Total

23.58%

 

 

 

 

 

 

Dough Flour

 

%

 

White Whole Wheat

50

15.38%

 

AP

200

61.54%

 

Dough Flour

250

76.92%

 

 

 

 

 

Salt

6

1.85%

 

Cream 125 & Water 25

150

46.15%

 

Dough Hydration

60.00%

 

 

 

 

 

 

Total Flour

325

100.00%

 

Cream 125, Water 100

225

69.23%

 

T. Dough Hydration

69.23%

 

 

% Whole Grain Flour

11.69%

 

 

 

 

 

 

Hydration w/ Adds

82.62%

 

 

Total Weight

636

 

 

 

 

 

 

Add - Ins

 

%

 

Butter

25

7.69%

 

Egg

55

16.92%

 

Total

80

24.62%

 

Comments

Floydm's picture
Floydm

Looks really good for a spur of the moment bake job like that.  Bravo!

dabrownman's picture
dabrownman

My daughter said 'wow, those hot dog buns sure puffed up in the oven' which was good since these were under proofed quite a bit.  6 hours isn't quite enough for a poolish bun.  It is nice not taking 5 days to make some bread too :-)

Thanks Floyd

isand66's picture
isand66

Those came out very nice.  You should have tried my hamburger bun recipe as you could have easily had it done in the same amount of time.  Either way those look like they were perfect for the sausages.

Look forward to your next post which sounds like it will be a good one.

Ian

dabrownman's picture
dabrownman

sausages for dinner moire often so i will get around to your bun recipe.  I could have gotten this one done earlier if I didn't use a pinch of yeast for a poolish but ....it was all I had.  Should have out some SD in it!

The bead has been retarding for 18 1/2 hours and it has another 1 1/2 to go

Happy baking Ian

FlourChild's picture
FlourChild

Great to change things up and make something in 6 hours instead of 36 :)  They sound great, love all the toppings, too.

dabrownman's picture
dabrownman

the best because of all the toppings.  A quick pickle of red onion tomato, cucumber, serrano, poblano and jalapeno peppers, some cabbage with a little salt and sugar will make anything taste great:_)  I'm going to need 6 hours just for the poolish though then everything will be fine.  Haven;t put cream in a bread since I don't know when either.

Happy baking FlourChild

.

Wingnut's picture
Wingnut

Eats like a meal! That is a Fork and Knife kind of sausage on a bun. Next time add a little spelt flour, that will give a quick rise.

Cheers,

Wingnut

dabrownman's picture
dabrownman

A little spelt would have sped things up a bit and the rolls would have tasted better too.  I didn't get a picture of the big fat Italian sausage that really fill the bun and disappear fast.

Happy baking Wing.