The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Having trouble with my burger buns

gringogigante's picture
gringogigante

Having trouble with my burger buns

Hello all,

I followed Master Yoda Reinhart  and made the tastiest hamburger buns I've ever made.....the only problem is that I can't seem to make them without the bottom getting way too tough....almost burnt!

I followed his directions and used a cookie type sheet with parchment on it. I've tried changing the temperature, moving the sheet closer and faurther from the top of the oven, etc.

How do y'all bake them? ANyone had better results on a baking stone? Sliding the parchment paper with dough directly onto the oven rack?

Help!

cranbo's picture
cranbo

Someone please correct me if I'm wrong, but whenever I use steam when I bake it ends up with a hard crispy crust, which for my tastes is not right for a burger bun. I prefer no steam. 

Keep the temp down, 350F or so, for about 20-25 minutes. Keeps the crust thin and soft. Also I bake them in a Pyrex 9x13 glass casserole, which helps reduce bottom browning too. 

See my BreadBuns recipe and photos for an example. Nice soft crust, mild browning. 

lazybaker's picture
lazybaker

I use two baking sheets. Put one on top of another. The extra layer of sheet underneath will prevent the bottom from browning or burning.