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11 Grain, YW / Sourdough Enriched Buns

dabrownman's picture
dabrownman

11 Grain, YW / Sourdough Enriched Buns

These buns are made with the same flour, YW levain and SD levain as tomorrow’s Version 3 of the apricot, seed and nut bread without the fruit, nut and seed add ins and using milk for the dough liquid, an egg and some butter.

 

It came in at 45% whole grains and 80% hydration.  The 4 hamburger and 4 sausage buns were egg washed twice with the poppy and sesame seed sprinkled on in between the two.

 

We followed our recent regimen of making the two levains with long retards for both, a 1 hour autolyse for the dough liquid and dough flour with the salt sprinkled on top.  We did the 3 sets each of slap and folds and stretch and folds over 20 minute intervals and then shaped the dough before retarding it in the fridge for 18 hours.

 

We warmed them on the counter for 2 hours applied the egg wash and seeds and backed them in BOB at 375 F - convection for 24 minutes rotating them 180 degrees once after 8 minutes and then twice 90 degrees and 180 degrees the next 4 minutes. 

 

These rolls browned up nicely and were very open and moist on the inside.  I can’t wait to have them for our planned hamburger and sausage dinner tonight.  Lucy thinks she is getting this bun thing down pretty well and can now better compete with her Long Island cohorts who are masters at the bun thing.

 

Formula

 

Yeast Water & RyeSD Levain

Build 1

Build 2

Total

%

7 Week Retarded Rye Starter

0

2

2

0.47%

AP Flour

35

0

35

9.43%

MG 14% Extraction

12

8

20

5.39%

Cherry YW & Water (RyeSD)

40

15

55

14.82%

Total

87

25

112

30.19%

 

 

 

 

 

Levain Totals

 

%

 

 

Flour

56

15.09%

 

 

Water

56

15.09%

 

 

Levain Hydration

100.00%

 

 

 

Levain % of Total Flour

13.11%

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

86% Extraction Multigrain

175

47.17%

 

 

KA Bread Flour

196

52.83%

 

 

Total Dough Flour

371

100.00%

 

 

 

 

 

 

 

Salt

8

1.87%

 

 

Milk

249

67.12%

 

 

 

 

 

 

 

Dough Hydration

67.12%

 

 

 

Total Flour w/ Starter

427

 

 

 

Liquid w/ Starter

305

 

 

 

 

 

 

 

 

Hydration with Starter

71.43%

 

 

 

Total Weight

824

 

 

 

Whole Grain %

45.67%

 

 

 

 

 

 

 

 

Total Hydration w/ Starter & Adds

80.52%

 

 

 

 

 

 

 

 

Add Ins

 

 

 

 

Butter

40

10.78%

 

 

Egg (1 large)

44

11.86%

 

 

Total Add Ins

84

22.64%

 

 

 

 

 

 

 

11 whole grain mix is: rye, wheat, barley, Sonoran White, Kamut,

oats, spelt, buckwheat, einkorn, Hayden Farro and Desert Durum.

 

 

 

Comments

CeciC's picture
CeciC

Hey Dab,

Your buns are good as always!! They are making me Drool~~

Cant wait to see your second batch.

Is there any different with the inclusion of YW Levain? I sometimes feed my sourdough starter with YW but i cant notice any difference at all. When I use YW alone then I can taste a bit of raisin as mine is raisin YW.

Happy Baking

CeciC

dabrownman's picture
dabrownman

They were /are tasty.  I keep the YW around for 3 reasons.  It's fun, when used in heavier breads that are difficult to rise with SD alone YW gets the job done and I use it to replace commercial yeast in recipes where sour isn't needed or wanted  - like cinnamon rolls.  Another thing I noticed is that when YW is used in conjunction with SD, the YW cancels out the sour tang in the resulting bread.  I always make a separate levain for each when using them together and never feed YW to a SD starter or levain so can't speak to that.  I don't know what yeast is in YW or how it would be affected in an acid environment of the SD starter culture.

A couple of years ago Debra Wink did an article on yeast water  explaining it for BBGA,  IF you are a member you can go back and read it.  I'm not a member  so haven't done so but would like someone to do so and tell us what it really is:-)

Happy Baking CeciC  

dabrownman's picture
dabrownman

These are pretty good looking buns and the seeds stay on better when sandwiched between the double egg wash.  They taste as good as they look too.  They made for a fine hamburger last night.

Happy baking

Isand66's picture
Isand66

Way to go Lucy!  These look just about perfect.  I think Lucy will give Max and Lexi a run for their money.

Great rolls and they will be perfect for your burger night.

Tegards

Ian