The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Another take on Ian's burger buns

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trailrunner's picture
trailrunner

Another take on Ian's burger buns

All I can say is WOW !!  These are fantastic. Thank you Ian for posting and da for continuing the adventure. I too made some changes . I adjusted the formula below to reflect them.


Main Dough Ingredients

200 grams AP flour  Starter at 65% hydration

175 grams AP Flour Starter at 100% hydration

300 grams KAF AP flour

112 grams semolina flour

100 grams rye flour

50 grams kefir cheese and 50 grams sour cream

50 grams Unsalted Butter (cut into pieces and softened)

16 grams Kosher salt

30 grams Maple Syrup 

300 grams Milk (I used 2%  at room temperature)

I mixed the starters with the milk and honey and added to the flours. I stirred till no dry particles and let it autolyse for about 45 min. I then used the KA mixer on 1 to add all the other ingredients. I didn't need anymore milk since the sour cream loosened the dough. I turned it up to med for 3 min. It cleaned the bowl and was a lovely soft only slightly sticky dough. I did one s & f and placed in covered container. I followed the rest of Ian's directions as far as s & f. I let it rest at room temp with no noticable rise for 2 hrs. Overnight in the fridge it filled the container with bubbly goodness !!  I stepped away from the original plan here too. I took out the cold dough and placed on the floured counter and used my bench knife to divide into 12 /115 gram rolls. I like to  shape while chilled.. much easier and ultimately saves hours as far as wait time and doesn't deflate the dough. I do the same with my ciabatta rolls. I placed these on parchment and into plastic bags. You can see how well they rose in 2 hrs. I glazed with one egg yolk mixed with some 1/2 and 1/2. Sprinkled with sesame seeds. Snipped with a scissors but that had little effect as it happens. Had oven already hot from the 3 loaves of  Norwich sourdough. Placed both pans in at 500 and misted a couple times with sprayer...reduced to 460 and baked on convection for 20 min. These smell like the finest challah . The crumb is so tender and the flavor of the crust is very rich from the glaze and bold bake. My only regret is not making 2 dozen rolls :)  I will definitely make these again and again. I started the pics with the bubbles in the dough this AM.

Comments

isand66's picture
isand66

Wow...those look great.  I'm glad your adaptation came out so good.  I Almost out if mine so send a few of yours my way :)

ian

dabrownman's picture
dabrownman

I haven't tasted mine yet but burgers are only an hour away now.  You are right!  Mine ended up being a cross between croissants and challah.  I'm really looking forward to it.  Yours are just beautiful inside and out!   Glad you made your version for us to see!  I do have a question.  Why two AP starters?  Wouldn't one at 85% do? :-). Very nice baking.  I make cheese and yogurt all the time and now I have to try out kefir!

Happy Valentine's Day

trailrunner's picture
trailrunner

Ian..check your mail  haha..!!  I am so glad you post these great ideas. I am not one to try and develop a new formula so it is great when you post yours and I can change only  a small amount and get something so delicious. thank you !  

 

da...that is  good question. I just had 2 containers of starter and one was runnier than the other...so I said...hmmm...one is 100% and one is thicker :)  I don't measure. I just go by how it feels when I stir it. I actually just mixed them together. You caught me out LOL. I hope you enjoy your burgers. These are my "new challah" buns for sure. No more eggs and butter and sugar. Lean but you would never guess from the taste. Thank you !  c

evonlim's picture
evonlim

beautiful take on Ian 's buns! lol

evon

trailrunner's picture
trailrunner

haha...yes Ian has great buns !!   c

isand66's picture
isand66

Geeze...I'm blushing :)

dabrownman's picture
dabrownman

bun expert,  what are your thoughts on 'sweet fluff buns' like my YW cinnamon buns?

I sure am happy fluff bunning :-)

isand66's picture
isand66

See my reply on your post. Never thought I would be considered an expert on buns....guess there coudl be worse things.