The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough Pink Valentine Hamburger Buns

dabrownman's picture
dabrownman

Sourdough Pink Valentine Hamburger Buns

After losing the beet pink in our Valentine Rose bake we decided not to give up and try another method hoping the red or pink would stick around in the crumb somewhere.  This time, instead of using beet juice and pulp we used roasted chopped beets.  We didn’t expect the crumb to stay pink but we hope that there would be some red blotches that hung around.

  

After reading Ian’s post on his fine looking cream cheese butter and milk enriched rolls we decided to use that as a base.  Instead of the milk we used this time, we will use buttermilk next time of the pink does not remain.  We cut the sugar and added more whole grains (30%), some potatoes, the chopped beets.  The hydration came in at 78% if you ignore the cream cheese and beets.  We made enough for 5 rolls of about 140-1455 g each wet - a good size for hamburger buns.

  

I know that hamburgers don’t sound very romantic for Valentines Day but, if you only get to have them once a month and you really go all out with  the fixings; bacon, caramelized onions, mushrooms and various peppers with lettuce, tomatoes and grilled steak sweet and white potato fries its not so bad and better than nothing.  Especially if you have some kind of Pink Valentine Buns with some sesame seeds on top.

  

While the SD levain, where all the whole grains ended up with the exception of the malt, Toadies and oat flour,  was building itself up to speed we autolysed the flours and everything else except the beets and cream cheese.  Once the autolyse met the levain we did 10 minutes of French slap and folds.

  

This is a wet and sticky dough and bits will fly everywhere but stick to it and the dough will come together nicely,  After resting for 15 minutes the first of (2) S& F’s were done 15 minutes apart and the beets were incorporated on the 2nd set

 

 After another 15 minute rest the cream cheese was added and incorporated with Slap and folds until it disappeared.  Little red bits of beets will fly everywhere and stain what ever they hit so care is required if you care – but I couldn’t care less.  The dough was allowed to ferment on the heating pad for 90 minutes before being bulk retarded for 14 hours.

The next morning the dough was put on the heating pad for 2 hours to warm up before the rolls were shaped and placed on parchment supported by the mini oven’s vented broiler top.  After 2 more hours the mini oven was fired up to 425 F with the bottom of the broiler pan inside with 1 C of water for steam.

The rolls were brushed with melted butter and covered in a seed and salt mix thenan egg wash was applied.  The buns were loaded into the hot bottom of the broiler pan in the mini oven.  After 8 minutes the bottom of the broiler pan and steam was removed.  The temperature was turned down to 350 F, convection this time.

 

Every 5 minutes the rolls were rotated 180 degrees to ensure even browning.  After 15 minutes the rolls reached 205 F and removed from the oven to a cooling rack.  Total baking time was 23 minutes.

The rolls sprang nicely and spread perfectly for hamburger bun shape.  They browned nicely due to the butter and egg wash, they were slightly crispy too with the seed mix helping.  The crust did go soft as they cooled.  The pink went away on the outside again but to a lesser degree than last time so we have hope there might be some on the inside. 

Valentine Pink Chocolate Rose Left                                                               Pink Valentine Hamberger Bun Right

Well it wasn't pink on the inside but the crumb was tinted a yellowish brown from the beets and there were were more pink/red splotches throughout.  The crumb was very soft, moist glossy and open.  It smelled like a buttery croissant!  Can't wait to taste them tomorrow  They are gorgeous on the outside and in - perfect for the holiday

Caramelized onions, mushrooms. poblano and Hatch chillies, smoked  brown sugar and maple cured bacon, pickled jalapenos, dill pickle spear and aged white cheddar.

Lettuce, tomato, Beauregard, Japanese yams and russet  wedge baked fries.

Formula

Starter Build

Build 1

Total

%

SD Starter

20

20

5.97%

Kamut

12

12

3.58%

Spelt

13

13

3.88%

Dark Rye

13

13

3.88%

Whole Wheat

22

22

6.57%

Milk

60

60

17.91%

Total

140

140

41.79%

 

 

 

 

SD Starter Totals

 

%

 

Flour

70

20.90%

 

Water

70

20.90%

 

Starter Hydration

100.00%

 

 

Levain % of Total

21.60%

 

 

 

 

 

 

Dough Flour

 

%

 

Red Malt

2.5

0.75%

 

Toadies

5

1.49%

 

White Malt

2.5

0.75%

 

Oats

15

4.48%

 

Potato Flakes

15

4.48%

 

AP

225

67.16%

 

Total Dough Flour

265

79.10%

 

 

 

 

 

Salt

5

1.49%

 

Milk

150

44.78%

 

Dough Hydration w/o starter

56.60%

 

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

Egg

44

13.13%

 

Butter

44

13.13%

 

Total

88

26.27%

 

 

 

 

 

Total Flour w/ Starter

335

 

 

Milk

220

 

 

 

 

 

 

Hydration w/ Starter & Adds

78.15%

 

 

Total Weight

733

 

 

% Whole Grain

28.36%

 

 

 

 

 

 

Chopped Roasted Beet

35

 

 

Cream Cheese

50

 

 

 

 

 

 

Chopped Beet and Cream Cheese

 

 

Not included in Hydration Calculations

 

 

 

 

 

Comments

linder's picture
linder

Dabrownman,

Those hamburger buns look delicious!  It's too bad the red/pink color from the beets doesn't stick around.  Does the oven heat destroy the red vegetable pigment? 

Anyway, the crumb on the bread is really nice, they look perfect and light.

Happy Baking

Linda

dabrownman's picture
dabrownman

engine on TFL and have been reading up on why beet color can stay or leave.  From what I have found so far, some folks think that a bread with more acid,  vinegar or using buttermilk will set the color better.  I forgot I had buttermilk in the door of the fridge and I could have added vinegar.   My apprentice adds vinegar to bread all the time after reading about it in Clayton's 'Complete Book of Bread'-  the only book you need on bread if you want to be totally complete about it.

Needless to say there is a scientific reason for this since bakers have been making red velvet cakes with beets long before red food coloring!  I do like the yellow brown cast the crumb takes on from the beets though so, I will be adding beet juice to my other breads just to bring out that great color :-)

Can't wait to see of they taste like beets.  They smell like croissants so I'm guessing the beet taste faded too!

Glad you like these fine looking hambuger buns,

Happy Baking

gmabaking's picture
gmabaking

Now there is an idea to combine....maybe white chocolate and finely ground up beets? At any rate, your hamburgers sound like they will be quite wonderful as well as lovely to look at!

Happy Valentine's Day

Good luck on that top to toe house cleaning too. I should be doing that today also but my new motto is "Baking (or Quilting) Forever----- housework Whenever...."  Actually Spring housework begins on Monday so I figure I can both quilt and bake for a few days ! Multi-tasking is losing its appeal although not its necessity. Yesterday I tried a trip to town and neglected the Country Blondes nestled in their baskets. Even overproofed though they made the best grilled cheddar sandwich ever!

dabrownman's picture
dabrownman

to you too.  I only clean the house top to bottom every 3 weeks since it is only the two of us and at least my wife is pretty clean, cant say the same for the apprentice  -  still I can't say I look forward to it :-)  Apprentice hits the groomer tomorow thank goodness.

I need a jingle too ....like "anything but clean".  Regular chocolate went well with the beets in the rose - at least it tasted awfully good, so white chocolate  would be fine.  It's been a while since I forgot a loaf while proofing but I have had a couple get far away from me in the fridge - they had spelt and rye in them.   Grilled cheese would make my flip flops taste good.  I'm sure your Blondie's had more fun covered in cheese at any rate!

Glad you liked the buns - they are purdy as can be.  I starter a YW levain this morning and then found another one in the fridge from panettone.  That panettone bake will never end.  Still don't know what I'm going to bake with it - maybe some cinnamon rolls for this weekend.

Got to get the cramelized onions, pepper and mushrooms going .

Happy Valentines Day

isand66's picture
isand66

Great Job DA.  That's a great adaptation of my recipe.  The rolls looked amazing before they were baked and looked great comoing out of the fire as well.

hope your burgers do your rolls justice.

happy Valentines Day.

ian

dabrownman's picture
dabrownman

since it makes the tastiest burgers with the right amount of fat in my book .  With the usual fixin's these burger, with some pinkish buns should make for a nice treat today.  First its every other Thursday and clean the house from top to bottom day - before any Valentines get swapped :-) These burgers will be a treat after that :-)  You would like these buns because I bet they taste like yours :-)

Happy Valentines  Day Ian.

isand66's picture
isand66

Sounds great.  Do you have a grinder or do you just use the food processor?

Have a great day.

Ian

dabrownman's picture
dabrownman

a food processor for these fine burgers.   I might nhave to sneak some sausage in mine:-)  It is nice to have the house cleaning out of the way too - only took 6 hours.  Wife's birthday is on Sunday too!  I think we are going to Tucson to see our daughter on Sunday but I will be the last to find out exactly when.  I think we best friend is coming in from Kansas City tomorrow too!  It going to be a busy weekend.

Happy Baking

isand66's picture
isand66

Wow...sounds like you have your hands full.  Wish your wife a happy birthday from me and I hope all your plans go well. My wife just left for NC via plane to visit her father for a few days.  He had a fainting spell a few weeks ago and fell and broke his nose.  He's doing better but she wanted to visit and make sure.  I will have some time I expect to do some baking this weekend.

regards

Ian

evonlim's picture
evonlim

happy valentine's day to you Ian, love those bright red in the crumbs. this will be my next bake, definately :)

thank you for sharing

evon