The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Go Tang Zhong Sour Cream, Seeded, Aromatic Sourdough Buns

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dabrownman's picture
dabrownman

Go Tang Zhong Sour Cream, Seeded, Aromatic Sourdough Buns

After we had such luck with our last bun bake for hamburgers, that turned out to the best Lucy and I have managed to produce, we had another occasion to make some buns for some pulled pork that came from a huge 14 pound bone-in pork shoulder that we smoked for 17 hours on Sunday

 

Our last batch of buns scented with rosemary, basil, garlic and sun dried tomato here :

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

Were used as the basis for these buns. 

 

The big differences were that these buns were sourdough only - no YW or Poolish.  Aromatic seeds of; caraway, anise, fennel and coriander replaced the herbs. garlic and sun dried tomato.  We cut back on the the sugar amount and replace the butter with margarine since we were out of butter.  We upped the non fat dry milk powder, cutting the milk and added potato flakes and cream cheese.

 

The levain % was dropped from 33% to 13% and the whole grains increased from 8 to 10%.  This time we also included the Tang Zhong flour and water remaining after geletanization in the calculations for hydration that came in at 68%.

 

The other major change to the process was not to do an overnight retard of the dough.  We went straight from gluten development to ferment to shaping and final proof all on the heating pad where the final proof took 4 hours.

 

The rolls were brushed with agg and milk twice before going into the 375 F oven and they baked for 10 minutes before turning the oven down to 350 F and baking for 15 minutes more.

 

For some reason these buns did not brown up as well as the last batch even though they baked longer.  We have no idea why this was so.  They had a very nice nutty flavor and the aroma was very nice – even better than the last batch. The crumb was open soft and moist.

 

The sour tang come through but was milder than usual probably because there was no retarded.  They made some fine smoked pork shoulder holders for sure but we didn’t make enough of them to handle that much meat for sure – but we can make another batch of rolls later – a different kind too!.

 

Might as well smoke some Andouille sausage and chicken thighs with that huge pork shoulder and show a picture of the buns covering it for dinner.

Formula

 

Build 1

Build 2

 Build 3

Total

%

Multigrain SD Starter

15

0

0

15

3.41%

Whole Wheat

5

0

0

5

1.14%

Whole Rye

5

0

0

5

1.14%

AP

0

20

20

40

9.08%

Water

15

20

20

55

12.49%

Whole Spelt

5

0

0

5

1.14%

Total

45

40

40

125

28.38%

 

 

 

 

 

 

Multigrain SD Starter

 

%

 

 

 

Flour

63

14.19%

 

 

 

Water

63

14.19%

 

 

 

Hydration

100.00%

 

 

 

 

 

 

 

 

 

 

Levain % of Total

13.03%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

Whole Rye

10

2.27%

 

 

 

Whole Spelt

10

2.27%

 

 

 

Whole Wheat

10

2.27%

 

 

 

Potato Flakes

12

2.72%

 

 

 

AP

336

76.28%

 

 

 

Dough Flour

378

85.81%

 

 

 

 

 

 

 

 

 

Salt

8

1.82%

 

 

 

Water

263

59.70%

 

 

 

Dough Hydration

69.58%

 

 

 

 

 

 

 

 

 

 

Total Flour

441

100.00%

 

 

 

Water

326

73.89%

 

 

 

T. Dough Hydration

73.89%

 

 

 

 

% Whole Grain

10.22%

 

 

 

 

 

 

 

 

 

 

Hydration w/ Adds

68.16%

 

 

 

 

Total Weight

959

 

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

 

Honey

10

2.27%

 

 

 

Olive Oil

10

2.27%

 

 

 

Butter

42

9.53%

 

 

 

NFDMP

20

4.54%

 

 

 

VW Gluten

5

1.14%

 

 

 

Cream Cheese

42

9.53%

 

 

 

Anise, Caraway, Fennel, Coriander

4

0.91%

 

 

 

Cracked Flax, Sesame Seed

12

2.72%

 

 

 

Sugar

40

9.08%

 

 

 

Total

185

42.00%

 

 

 

 

 

 

 

 

 

Garnish of sesame and chia seeds

 

 

 

 

 

 

Comments

jackie9999's picture
jackie9999

All I can say is "wow"...very inspirational post and the pictures were mouthwatering :)

Thanks!

dabrownman's picture
dabrownman

We enjoyed tasting all the goodies with the buns too.  Happy Baking Jackie!

SylviaH's picture
SylviaH

rolls and smoked meats.  Very nicely done!

Sylvia

dabrownman's picture
dabrownman

will go with anything but smoked meats has to top the list - along with hamburgers,  Glad you liked them - they were tasty.

Happy baking Sylvia! 

isand66's picture
isand66

Fantastic rolls DA!  even the uncooked dough looks good enough to eat:)

That pulled pork is mouth watering along with those killer sausages.

i just ate dinner but now I'm hungry again!

Happy Baking...

dabrownman's picture
dabrownman

half the chicken and sausages were gone by the time Lucy got around to take the pictures.  The pork shoulder, pulled the next day for dinner last night was just,,,well, killer! Best pork shoulder but it took 17 hours at 225 F.  Patience come to those that wait .....as does the spoils if the waiting was worth it! 

You would like these rolls because they have one of your favorites creams cheese in them.  A little bacon and people would start dropping dead in the streets just from the smell alone!  Got a nearly white 70% SD bread with Toadies that were Tang Zhonged before half were toasted and also included - a first for Lucy to come up with TZ'ing Toadies.  Toad.de.b must be laughing out loud at the nonsense he created!

Glad you like then and Happy Baking Ian.

Lorilu2's picture
Lorilu2

At the risk of sounding forward....you have beautiful buns!

dabrownman's picture
dabrownman

I lost 70 pounds eating SD bread:-)  Well, it might be the 4 miles a day walking that helped do it too, or the better eating that included lots of veg and fruits or limiting maybe even possibly limiting the intake with portion control....But I'm glad you noticed without even seeing!!  We have some proud buns around here...
Glad you liked them and Happy Baking,

Love your handle by the way, Lorilu1 must have been a real peach! 

Bakingmadtoo's picture
Bakingmadtoo

Well done on your weight loss. Walking is way under estimated in my opinion as good exercise. And as for the buns, gorgeous as always. A nice fluffy, but tasty bun is yet another thing I have to master! May I ask what egg washing twice does? 

dabrownman's picture
dabrownman

two things.  First I think it helps to brown the buns darker and more evenly but, the big advantage is that, when using seeds, if you put the seeds on after the first wash and then wash them again - the seeds will not fall off - great glue!

Glad you liked these buns.   They aren't as brown as the last batch for some reason but, being all SD they are just as tasty with the aromatic seeds, moist and soft.  The key to these buns for me, is beating the heck out it with the mixer until window pane. This is what makes soft and shreddable enriched  breads.if you ask me.

Happy Baking.

Bakingmadtoo's picture
Bakingmadtoo

Now that is a useful tip. I won't be forgetting that one. Thank you.

Darwin's picture
Darwin

Nice buns & Q Miss Lucy :)

dabrownman's picture
dabrownman

you know how important a soft bun can be when needing something to wrap around all that juicy meat.  It's been a while since Lucy smoked a really large, bone in, pork shoulder and the normal 13 hours didn't cut it at all trying to get it to 190 F on the inside.   The buns are as good as the meat.

Happy baking  Darwin.

Foodzeit's picture
Foodzeit

expected, but where in the world did you get that andouillette from? Is it a graded one? has it been locally produced and how is the taste of that mean little sausage? Must be some French around your place