The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

improvising

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Dirts's picture
Dirts

improvising

I use a plastic top to a butter dish as a hot dog bun dough cutter. The plastic is cheap and its sharp on the edges.

AZ Chuck's picture
AZ Chuck

I never though about using a cutter for my rolls. How do they rise compared to hand forming? Do you use a wet or firm dough? 

Dirts's picture
Dirts

I use Marcy Goldmans recipe for hamburger buns.  It contains a pinch of brown sugar,powdered milk. I use honey for sweetner.  I have one hive in town and last year I got 40 quarts out of it and I left alot.for winter use. We have alot of Linden trees in town.  I also have a Braun mixer but since I read A&J.King baking by hand I four fold and flip every 30 minutes with seam side down. for two hours for all my dough.  I'm retired now so theres no rush.  The dough is firm.  I bake at 375 for 17 minutes.  Somebody tossed my plastic one so I had to use a ceramic top which is thick so I just slide it back and forth so it would seperate all the dough under the cutter. They turned out great and far more better than store bought  The neighbors like my oven baked house deodorizor.

I roll the dough out so its about 3/4 quarter inch Hign..