The Fresh Loaf

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YW SD ADY Poolish, Tang Zhong Rosemary, Sun Dried Tomato & Parmesan Buns

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dabrownman's picture
dabrownman

YW SD ADY Poolish, Tang Zhong Rosemary, Sun Dried Tomato & Parmesan Buns

We are always on the lookout for a good hamburger bun recipe for our monthly hamburger feast.   We saw a post by KMIAA about some buns they baked from here http://www.food.com/recipe/japanese-tangzhong-milk-bread-water-roux-493704

That we thought looked perfect.

 

Lucy had to mess with it of course and after finding some more panettone YW and SD levain in fridge, who knew there was a ton of the stuff, she converted it from commercial yeast to a SD /YW version with a small 50 g poolish using a pinch of yeast.

 

She also put in a small amount of rosemary and sun dried tomato to mimic her pizza dough favorite and also added a ¼ C of Parmesan too to make it more like an enriched dough focaccia, if there is such a thing.  We added some potato flakes, oat and corn flour that we ground up in our mini mill because we love what they do for the flavor and rise in breads of all kinds – even in small amouns.

 

We followed the method pretty much in the beginning using the K mixer, for the ifrst time in who knows how long, to develop the dough to window pane.  We then let the dough sit on the heating pad for 2 hours before retarding it for 12 hours in the fridge to develop some flavor.

 

It rose about 50% in the fridge and the next morning it went back on the heating pad to finish its first doubling which took 3 hours.  We then knocked the dough back and formed (9) 100 g buns putting (4) in ramekins and (5) were free formed on parchment on a rimless baking sheet.  We did moosh them down to spread them out to bun width.

 

3 hours later they looked like they were at 85% proof so we started Big Old Betsy at 375 F and did the first brushing of a milk and egg wash.  When the oven beeped that it was at temperature we set the timer for 20 minutes to let the top and bottom stones come uot to temperature.

 

We brushed them again with the milk egg wash before they went onto the oven rack between the stones.   We baked them for 10 minutes then turned the oven down to 350 F, convection this time.  5 minutes later we rotated the sheet pan 180 degrees.

 

Wishing everyone a fine lunch of grilled cheese and homemade balongna and the usual fruits ans veggies.

 10 minutes later the (5) free form buns look done and they were removed to the cooking rack.  The ramekin surrounded buns were baked for 5 more minutes, removed from the containers and placed in the now off oven to crisp and color the outside for 5 minutes more before removing to the cooling rack.

 

Or this lunch with chocolate cherry bread, turkey green chili and potato with giblet gravy.

We won’t use the ramekins again since they take longer to bake and they don’t color up as well.  These buns browned and sprang well in the heat, are light as a feather and soft as could be.   No question about it, these are the best buns we have ever made of any kind, the best looking and we haven’t even cut them open yet. They smell divine and we can’t wait for our hamburger dinner which is show below. 

 

 

Sweet and white potato wedge baked fries, caramelized onions and mushoomswith smoked Gouda, pepper jack and cheddar cheese with salad stuffing.  These buns are so soft and moist on the inside and so tasty too!  Just the best all the way around. 

Formula

 

Build 1

Build 2

 Build 3

Total

%

Multigrain SD Starter

10

0

0

10

2.63%

Yeast Water

15

35

45

95

25.00%

Pinch of ADY

 

 

 

 

 

Whole Rye

5

0

0

5

1.32%

AP

30

35

45

110

28.95%

Water

25

0

0

25

6.58%

Whole Spelt

5

0

0

5

1.32%

Total

90

70

45

250

40.79%

 

 

 

 

 

 

YW SD ADY Poolish

 

%

 

 

 

Flour

125

32.89%

 

 

 

Water

125

32.89%

 

 

 

Hydration

100.00%

 

 

 

 

 

 

 

 

 

 

Levain % of Total

33.51%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

AP

225

59.21%

 

 

 

Dough Flour

255

67.11%

 

 

 

 

 

 

 

 

 

Salt

7

1.84%

 

 

 

Milk 25 Water 75

100

26.32%

 

 

 

Dough Hydration

39.22%

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Total Flour

380

100.00%

 

 

 

Milk 25, YW Water 125, Water 130

225

59.21%

 

 

 

T. Dough Hydration

59.21%

 

 

 

 

% Whole Grain

7.89%

 

 

 

 

 

 

 

 

 

 

Total Weight

746

900 g with Tang Zhong

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

 

Honey

10

2.63%

 

 

 

Olive Oil

10

2.63%

 

 

 

Butter

42

11.05%

 

 

 

Non Fat Dry Milk Powder

12

3.16%

 

 

 

VW Gluten

5

1.32%

 

 

 

Sugar

55

14.47%

 

 

 

Total

134

35.26%

 

 

 

 

 

 

 

 

 

1 tsp each fresh minced; rosemary and sun dried tomato

 

 

1/4 C grated Parmesan

 

 

 

 

 

25 g of AP and 125 g of water for roux not included above.

 

 

 

Comments

isand66's picture
isand66

Just beautiful DA.  These look perfect for a burger or anything for that matter.      

Those lunches look great as always.

You're making Max hungry!

Happy baking DA

dabrownman's picture
dabrownman

with you being a bun aficionado doing so many bun and roll bakes .  Lucy is ecstatic to find a recipe she really likes for hamburgers and sausages.

Gald you liked the post Ian

Syd's picture
Syd

Beautiful buns dabrownman!  Risen to perfection.  Shaping, color and crumb structure all spot on.  Nice baking.

Syd

dabrownman's picture
dabrownman

buns do their proofing properly. Usually we run out of time and have to bake them off early as dinner time approaches.  Glad you liked them Syd - they were the best tasting buns we have had in a very long time.  We like it when everything comes together well all at once - rtoo are around here it seems !

Happy baking in 2014

breadsong's picture
breadsong

Hi dabrownman,
Gorgeous, gorgeous opening photo - these are really beautiful rolls!
:^) breadsong

dabrownman's picture
dabrownman

said that these buns were great - even as good as Aunt Hatties slider store bought rolls!  I'm thinking that the intensive workout with the KA mixer is what made them so soft and shreddable.   Having the time to let the SD and YW work on the rise with the long retard really helped flavor wise - not to mention the Rosemary, SD tomato and Parmesan.    It took a while but Lucy finally found her  'Buns of Love'

Happy baking breadsong

KMIAA's picture
KMIAA

They look fabulous!

dabrownman's picture
dabrownman

we finally got this bun problem figured out.  I don't see how a bun could be any better unless it was just a SD one all by itself - without the YW and poolish - which will be our next attempt to see if the sour helps or hurts them.  The girls likely won't like them as much - but Lucy and I will :-)

Thanks and Happy Baking 

Mebake's picture
Mebake

Awesome buns, DA! 

Do you grill your cheese sandwich in the oven? 

dabrownman's picture
dabrownman

terrific....I grill the cheese sandwiches in a pan on the stove top.  We love grilled cheese and meat combo sandwiches for lunch.  Can'l wait to make a round one with these buns for lunch today - just cut in half,  turn the crust side in toward the cheese, butter the outside, fill with whatever and grill away - Yummy.

Happy baking Khalid!

Darwin's picture
Darwin

Can Lucy come over to my house and teach me to bake?  :)  Those buns look great, another item I need to learn. They would go nicely with a pork shoulder I smoked this past weekend.

dabrownman's picture
dabrownman

Sure Lucy can come to your house but I have to tell you she is a pretty lousy apprentice except for her rare flashes of genius when the kitchen usually catches on fire :-)

Your smoked pork shoulder would be perfect with these buns.... as would a prickly pear margarita.,,,its time!

Happy baking 

FlourChild's picture
FlourChild

The burger buns look great and the burger plate, even better!  Now I'm hungry :)

dabrownman's picture
dabrownman

What a fine surprise:-)  Glad you liked the buns.  They are the best Lucy and i have managed t date - very soft and tasty too.  They made this month's hamburger night an extra special treat!

Happy Baking in 2014 - can't wait to see your next bread post!

FlourChild's picture
FlourChild

Thanks for the fine welcome back! :)  Work has kept me busy lately, looking forward to baking more.