A new product; hamburger buns

Pain de mie, sandwich bread, white bread, dinner bread, chan-bao, this bread has a lot of different names, and I'd say its one of the most popular breads out there. Our bakery has been playing with how to make it, and I think, finally we've made a break-through in making it from a practical standpoint. 

Simply put, its an enriched dough thats 20% fat and 5% sugar, but the trouble has been in the bake. The bread is too finicky. Its bottom browns quickly (far quicker then the top) what with only a sheet pan and parchment between its tender bottom and the hot baking stone. In addition the small size of our ovens leads to heat loss easily, and we have been needing to rotate the pans somewhere during the bake.

But it looks like all thats in the past, and we can move onto other challenges.

I've reached a point in my training where I am being forced to pick and choose which of the approaches I want to use to get the jobs done. Alternatively I've been using hybrid techniques with aspects from multiple sources. Theres so much information out there in a relatively small amount of bread techniques just being able to confidently call myself a bread baker looks to be quite the unsurmountable challenge, let alone calling myself a baker.

Luckily for me, I enjoy challenges,
--Chausiubao