The Fresh Loaf

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Yeast Water 35% Whole Wheat Hamburger Thins and HD Buns

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dabrownman's picture
dabrownman

Yeast Water 35% Whole Wheat Hamburger Thins and HD Buns

We have been trying out various versions of buns for hot dogs and hamburgers.   This time we went back to basics and looked for a whole wheat bun on the King Arthur website.  We found their 100% WW one for hot dogs and their white bread one for hamburgers.

 

Since we were going to do a 35% whole wheat one, we decided to combine the two, replace the sugar with honey, drop the commercial yeast and replace it with yeast water, up the hydration  to 75% and add some cream cheese to mix like Ian does on so many of his bun bakes.

 

We were needing to refresh the cherry YW anyway so did so, with only apples this time, and used the remainder to make a 1 stage, 100% hydration, levain over 300g that sat out at room temperature for 8 hours before we refrigerated it overnight after it had risen 75% in volume.

 

The next morning we let the YW levain finish its last 25% of rise on the counter.  When it had doubled we through everything together and did 5 minutes of slap and folds and then let the dough rest for 10 minutes before doing another 5 minutes of slap and folds.

 

After a 15 minute rest we did 2 sets of S&F’s on 15 minute intervals before allowing the dough to ferment on the counter for an hour.  We then pieced out the dough into (8) 110 g pieces and pre-shaped 4 of them into  hot dog buns and 4 into balls for hamburger thins.

 

10 minutes later we final shaped the buns putting the hot dog buns into a small Pyrex pan to proof and the hamburger thins on parchment on the top lid of the mini oven’s broiler pan.  The buns were allowed to proof for 5 hours on the counter.

 

The hot dog buns were brushed with an egg wash and were the first to go into the mini oven at 425 F after 8 minutes of baking the oven was turned down to 375 F convection this time.  After 8 minutes with the fan the hot dog buns were deemed done and the hamburger thins then received the identical treatment.

 

The buns blistered up like the mini usually seems to manage every time.  They were brown and shiny.  Wow!  These buns sprang 3 times their pre mini oven height!  Yes 3 times higher - only yeast water can do that according to my bread baking experience. These bins were very open, light, airy and moist – the buns we have ever manages to date.

 

Yes, there is some hotnpeppers, cheese adn bacon in those beef patties.

Today's lunch with that fine Taztzel and I bet there is some pastrami in there too!

 They were tasty too but not sour at all.  Lucy was especially happy that her sister, our daughter was accepted into PA school.  Yeah.  We are all so happy for her.  She requested tacos (Pibil, carnitas, grouper, chicken and carne asada) with guacamole, red and green hot sauces, pico de gillo, smoked pork necks in beans and Mexican green rice last night for dinner.

 Tonight she got hamburgers, caramelized onion, mushrooms and various hot peppers with sweet and regular grilled potato wedges.    She even liked the buns!  Congrats to Molly!

 

Formula

Yeast Water 35% Whole Wheat Hamburger Thins

 

 

Build 1

Total

%

Whole Wheat

158

158

34.50%

Yeast Water

158

158

34.50%

Total

316

316

34.50%

 

 

 

 

Multigrain SD Levain

 

%

 

Flour

158

34.50%

 

Water

158

34.50%

 

Hydration

100.00%

 

 

 

 

 

 

Levain % of Total

316

42.08%

 

 

 

 

 

Dough Flour

 

%

 

AP

300

65.50%

 

Dough Flour

300

65.50%

 

 

 

 

 

Salt

9

1.97%

 

Water

135

29.48%

 

Dough Hydration

45.00%

 

 

 

 

 

 

Total Flour

458

100.00%

 

Water 158, Yeast Water 90

293

63.97%

 

T. Dough Hydration

63.97%

 

 

% Whole Grain Flour

34.50%

 

 

 

 

 

 

Hydration w/ Adds

73.36%

 

 

Total Weight

884

 

 

 

 

 

 

Add - Ins

 

%

 

Honey

20

4.37%

 

Butter

20

4.37%

 

Cream Cheese

20

4.37%

 

Potato Flakes

8

1.75%

 

VW Gluten

10

2.18%

 

Egg

46

10.04%

 

Total

124

27.07%

 

 

 A fine breakfast for the PA girl too!

Comments

gmabaking's picture
gmabaking

Nothing like seeing our children succeed at what is important to them! Baking beautiful buns like these for them might come a tiny bit close, seeing them happy with their food and folks is what it is all about.

Congrats to you all,

Barbra

dabrownman's picture
dabrownman

We are so happy for her.  She had been stressed just waiting to find out but now, all is well and the world is her oyster again :-)

These buns are really great!  I keep forgetting how explosive YW can be when used on its own.  They were just sitting there, not doing much of anything for 5 hours and then..... boom, they exploded in the oven.    The best bun yet!  Wis Lucy could get SD buns to do that:-)

Thanks again Barbra and happy baking!

trailrunner's picture
trailrunner

Blistered buns :)  Only you da'man can get away with that !  Congrats to your Molly. My daughter's best friend went to PA school and did very well and loves her work. I am a retired RN and always was impressed with the abilities and responsibilities of the PA's. I still haven't made yeast water....you sent me complete inst. I will have to get them out and try ...very impressive. c

dabrownman's picture
dabrownman

very best appliance i have purchased under $100.  I think it is the small space and mega steam that does it,  We are doing a Chacon today with 2 of Sylvia's steaming cups today.   We expect some nice blisters this time but don't know what really causes blisters.  You would think someone would know exactly how to get them every time by now after thousands of unbroken years of baking bread every way imaginable !   It is a travesty of the highest order if you ask me but, you know how flaky bakers can be :-)  Just look at my apprentice!

Glad you liked the buns.  This recipe is the best yet,  The YW really can make for some explosive spring at times.  You will like it any time commercial yeast is called for or sour is not wanted.  Glad you liked the buns.

Thanks for the congrats about Molly too.  She is very excited about becoming a PA and we are sure she will be a fine one.  If she wasn't going to be a doctor but she said she wanted a life.  My wife's best friend is a Nurse Anesthetist and works free lance at several hospitals and i thought that would be a good thing for her - or a nurse either one.  We aren't getting any younger and having a health practitioner like you around here is a good thing in my book!

Happy baking!

 

annie the chef's picture
annie the chef

Lovely food in your photo, peach and mango...Yumm! I can feel the summer is around the corner here in Melbourne.

Thank you for sharing. :)

Annie

P.S Thanks also for the scoring trick in the other post. I now use it for doughs which final proofing is at room temperature then put in the fridge for 30 minutes when the oven is preheating. Awesome! :)

 

dabrownman's picture
dabrownman

These are the best buns we have managed to date!  Very open and soft.... no sour though :-(

I learned the slasjing trick from Josh on TFL!  It sure made my slashing look more professional and less poorly made,Hollywood Slasher movie:-)

You never know what you find on TFL.   I'm still totally excited about learning how to live well and forever after....right here :-)  Well,maybe that was the Healthy Living Channel on V.

Summer is almost over here, still 106 F today though but, we did have 2 days under 100 F this week for the first time since May when we had very big monsoon rains that we need to much.

Happy Baking 

trailrunner's picture
trailrunner

that one just substitutes the yeast water for the liquid in the recipe and leave out the commercial yeast ?  Hm...that seems so easy and a great idea !  Any limit on what you have found to be a good /bad amount of yeast water ? Say a formula had 2c water and 7c flour and normally uses 3 tsp commercial yeast ....

What is the slashing trick ??? Guess I missed that in Josh's posts. 

I went back to school and got my RN specifically so I could care for my parents. It made a huge difference in their later years. I was able to provide a lot of care and teaching for both of them. I am sure your Molly will love the profession. c

dabrownman's picture
dabrownman

in the fridge scoring trick i learned fron Josh.  That is what TFL is all about, good bread; techniques,tricks and hints that go round and round on this site.

No, you don't add YW for the liquid but that is a great idea for further testing indeed.   What I do is take 80-100 g of flour from the total in the recipe and use that to make a 100% hydration poolish using YW for the poolish liquid.  So you end up using 80 to 100g of YW.  Sometimes I do a 3 stage levain build.  They both take the same amount of time..

Any SD recipe that has a pinch of yeast boost in it... I use YW instead by making a small poolish, say 20 g each of flour and YW to add to the dough flour.  You just have to deduct the YW amount from the dough liquid and the flour you pinch for the poolish.  No need for commercial yeast at all then since YW has no sour - just like ADY, instant or fresh yeast.

Your idea of replacing the liquid in the dough would likely be overkill and use up the YW pretty quick but it is still a great idea that needs testing  I only keep 280g of YW in the fridge right after refreshing and most of my one loaf bakes would use it all up - 3 times faster than normal..  I will give it a go, just love experiments with yeast water and see how it works - should be some very explosive spring with that technique.  Thank goodness the oven is metal :-)  

trailrunner's picture
trailrunner

Be careful  you know not what you may release...and that is a pretty small oven !  I'll let you know how the YW comes along...I just have to remember to fan it...c

dabrownman's picture
dabrownman

of getting YW going.  Akiko was most adamant about opening the lid and letting fresh air into the jar before replacing and shaking it hard several times a day.    Science says nothing will happen as CO2 is heavier than fresh air it just sits there on top of the YW.  So.... in deference to Akiko's Japanese heritage, an oriental geisha fan was the perfect solution to getting that pesky CO2 outa there  :-)

Have some fanning fun trailrunner!

trailrunner's picture
trailrunner

I have the perfect ivory fan ..handed down in my family from a veteran of the war. I shall get it out and fan away. Who knows ...maybe in this instance the CO2 will fly away. c