The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Yeast water burger buns.

STUinlouisa's picture
STUinlouisa

Yeast water burger buns.

This is a version of classic burger buns leavened using YW. The dough was enriched with just about everything I could think of,  DMS, butter, eggs and honey, that would make the buns soft and fluffy. There is about 40% whole grain component with a combo of Kamut, Spelt, Red Fife and white wheat. The rest is AP. The dough moved very quickly, almost as fast as commercial yeast probably due to warm kitchen temps but maybe due in part to switching the YW food over to peaches which seems to make the wee beasties very happy. The buns were baked in a convection oven at 325F and even with turning and switching levels only took about 17 min. They were brushed with coconut oil while still hot to soften the crust for that classic burger feel.  The result was very tasty. One comment was that the buns were good but filled you up faster than store-bought and they could only eat one. I replied that that was my goal.

Stu

Comments

Isand66's picture
Isand66

These look perfect Stu.  I was just thinking to myself before reading your post that I need to make a new YW levain using the cherries I just bought and maybe I should add a peach as well.

I baked some burger and hot dog buns a few days ago as well with my regular starter and uses some cream cheese to soften it up.  Like the idea of the coconut oil and will have to try that.

Happy baking.

Ian

STUinlouisa's picture
STUinlouisa

I've tried to make these with regular starter but the crumb was chewier and the crust tougher than wanted. I will have to try the cream cheese and see if that helps. The coconut oil just happened to be what was on hand being short of butter, but it worked very well and will become SOP for this sort of thing. Good luck with your YW.

dabrownman's picture
dabrownman

like hamburger buns and perfect for opening the crumb f really heavy ones like 100% whole grain ones too.  Love the peachy food too.  Now you have to work on what goes in them!  Well done and happy baking Stu

STUinlouisa's picture
STUinlouisa

We had hamburger mixed with minced mushroom and onion.  As well as chicken ground from thighs and held together with a little homemade mayo and breadcrumbs. Both grilled over charcoal for that wonderful smokey flavor. Used up the last pickles made last year but we have cucumbers blooming so it won't be long till we can make more.

PalwithnoovenP's picture
PalwithnoovenP

Nice buns Stu, healthy and tasty. Peach yeast water, interesting!

STUinlouisa's picture
STUinlouisa

Usually I use what fruit is laying around, peaches are one of my favorites and readily available hear this time of year so it was a lucky circumstance.

Ru007's picture
Ru007

Those look really good,nice and fluffy. I find the YW thing very interesting, maybe I'll give it a try one day.

Happy baking :)

dabrownman's picture
dabrownman

you will want to know all about YW:-)

Ru007's picture
Ru007

whole grain breads, i went back to the polenta pepita SD i made a few weeks back and tried it with 35% whole wheat and i used half sunflower seeds. it worked out okay. I want to try i again though, i don't think i fermented it properly this time. 

 

STUinlouisa's picture
STUinlouisa

I'm still learning with YW, but the more I use it the more impressed I am.

Ru007's picture
Ru007

versatile. Any fruit goes! 

Look forward to your next experiment :)

trailrunner's picture
trailrunner

I  usually only use apple cores with lots of " meat" on them.I did put a bunch of orange peel in mine for 24 hrs and then removed and tossed. I am really loving the fragrance of the YW now. it is amazing. I have put fresh pear cores in recently as well. I didn't put in a peach yet but that will be next. You might be interested in a posting on  Hefe und Mehr blog. She made a yeast water with just unfiltered honey. You put 20 g honey in 200 g water and place in a warm spot. That is all you do. in 5 days you have a healthy starter to rise bread. That will be my next venture. I love yeast water Really makes breads stay fresh longer. I find sourdough is pretty well stale in 48 hrs and is only good for toast. But the YW really extends the quality...at least that is my experience. Your rolls look wonderful !  c

STUinlouisa's picture
STUinlouisa

I'll have to try the orange peel sounds interesting maybe lemon also. The honey YW makes sense since there is a lot of yeast in raw honey, comes from the bee's abdomen apparently. 

trailrunner's picture
trailrunner

I was using a very thick Minneola peel. I only left it in for 24 hrs. I can't believe how the effect/fragrance has lasted. I will say that with the orange notes in the flavor and fragrance that you can taste it and smell it in the finished product. I like that but depending on what bread and how much YW you use you might not want it so would need to keep out some YW as your " plain". Make a challah and use the orange flavored YW and you will never do it any other way. c

pmccool's picture
pmccool

Those are pretty close to being a Portugese Sweet Bread, with all of the enrichments. 

Paul

STUinlouisa's picture
STUinlouisa

Yeah the components are the same but there was less of a percentage used here. I really like lean bread but sometimes enriched just fits the purpose more.

Yippee's picture
Yippee

They have everything I want in an ideal bun: wholesome, soft, rich, pretty, and made with YW!  Good job! 

Happy YW Baking!

Yippee