The Fresh Loaf

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Yeast Water Hot Dog Buns

dabrownman's picture
dabrownman

Yeast Water Hot Dog Buns

It had been forever since we had last used our yeast water – months in fact.  It had been hiding out in the fridge like a forgotten SD starter.  We wondered if it was still alive.  After building the 3 stage levain, and waiting for 16 hours for it to double we decided to feed the YW starter and let it hide out in the fridge some more.

 

We retarded the YW levain for 24 hours like we do most levains and hoped it would be a little better the next day but decided to add 1/8th tsp of instant yeast to the initial mix just in case.  Lucy whipped up a fast recipe that was sort of a weakly enriched dough with butter, egg and sugar using half AP and half bread flour from Winco and skim  milk for the dough liquid.

 

We also got to use our KA mixer for the first time in ages and really only use it for enriched dough now a days. We tossed everything in except the butter and beat the heck out of it for 4 minutes on speed 4 and then added the butter reducing the speed to 2 for another 4 minutes and back up to 4 for 2 more minutes.

 

We then let the dough rest for 30 minutes before doing 10 slap and folds followed by another 30 minute rest followed by 10 more slap and folds followed by an hour rest this time .  We did a stretch and fold to see how the dough was doing and decided to let it ferment for another hour before shaping.

 

After shaping the dough was left to proof for 2 ½ hours before brushing on the egg wash and firing up the oven to 375 F.  We baked then for 10 minutes before turning the pan around to get an even color on the buns.  Once they got good and brown we moved them to the cooling rack.

 

They sure looked good but will have to wait and see how they taste and look on the inside once dinner rolls around.  The buns were perfect.  Open soft and moist but sadly, no sourdough taste we love much.  Still these were fine hot dog buns and we are glad we keep YW around just for such things..

 

YW Levain Build

Build 1

Build 2

 Build 3

Total

%

Yeast Water

40

20

0

60

12.66%

AP

40

20

10

70

14.77%

Total

80

0

0

130

0.00%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

AP Flour

70

14.77%

 

 

 

Water

60

12.66%

 

 

 

Levain Hydration

85.71%

 

 

 

 

Levain % of Total Flour

14.77%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

Winco AP & Bread Flour 50/50

374

78.90%

 

 

 

1/8th tsp of Instant Yeast

 

 

 

 

 

Salt

9

1.90%

 

 

 

Milk

200

42.19%

 

 

 

 

 

 

 

 

 

Dough Hydration

53.48%

 

 

 

 

Total Flour w/ Starter

474

 

 

 

 

Water and Milk 248

290

 

 

 

 

 

 

 

 

 

 

Hydration with Starter

61.18%

 

 

 

 

Total Weight

764

 

 

 

 

 

 

 

 

 

 

Butter

44

9.28%

 

 

 

Sugar

35

7.38%

 

 

 

Egg (1 large)

52

10.97%

 

 

 

Total Add Ins

131

27.64%

 

 

 

 

 

 

 

 

 

Total Hydration w/ Starter & Adds

70.72%

 

 

 

 

 

Comments

ANNA GIORDANI's picture
ANNA GIORDANI

Scusami tanto ma questo non si fa.......no,no,no,,,,,siamo vicini alla mitica prova costume e tu pubblichi pane al burro e salsicce grigliate????

Scherzo...questa ricetta te la copio e la metto in produzione prestissimo.

Grazie della condivisione magnifica.

Le insalate piacciono tanto anche a me...

Un abbraccio e buon fine settimana.

Anna

dabrownman's picture
dabrownman

Ogni luogo del mondo ha una sorta di grande salsicce. 2 qui sonoHot italiana e trippa - entrambi fatti in casa. Se tutti abbiamo bisogno di unpanino a li avvolgono qualche modo e questi panini sembrano grande operasenza cadendo a pezzi.

Ti vedo postare la vostra ultima creazione e non vedo l'ora di leggere su di essocontento che ti è piaciuto le focacce e

Hanno un grande fine settimana Anna

CeciC's picture
CeciC

Hi dab

it has been a long while to see u baking some beautiful white!! It looks delicious as usual and I really love ur salad!!

happy baking

cecilia

dabrownman's picture
dabrownman

very often but buns is a perfect place to do so when short of time,   Glad you liked the buns and the salad which goes well with and Andouille or hot Italian sausage on a bun.  Haven't seen you post one of your creations for a while?

Happy Baking Cecilia

CeciC's picture
CeciC

Yes I'm busy with my sfbi baking trip. Have been working on my itinerary for a while now n still not happy.

i have created a bread with wholewheat n soybeans which I find it really interesting. Will get that posted later this week.

i really wanna try one of ur hot dog buns n of coz fresh grill. I'm getting hungry just by thinking about them

 cc

Ingrid G's picture
Ingrid G

How would you change the recipe if one does not have yeast water??

Cheers,

Ingrid

dabrownman's picture
dabrownman

of instant yeast or ADY yeast using 15% of the total flour at 80-100% hydration.  Just let it double in volume  about 8 hours or overnight before using.

Happy bun making 

Ingrid G's picture
Ingrid G

Your buns looks so delicious; one has to try them!

Isand66's picture
Isand66

Those look perfect DA!  I whipped up some as well, but no YW just IY and a bunch of add-ins including ricotta, onions and Parmesan cheese.  Nothing like grilled hot dogs on home made buns to kick off the grilling season.

Hi to Lucy from the LI gang.

 

Ingrid G's picture
Ingrid G

How much IY did you use?

Cheers,

Ingrid

dabrownman's picture
dabrownman

I used 1/8th of a tsp   Glad you liked the buns.,

Happy bun baking 

dabrownman's picture
dabrownman

the King of Rolls ) or Buns.  Can't wait to see the post on yours - they sound deliriously complex.  Nice that the snow has melted and you can grill again too!

Lucy say Hi right back at the rest of the pack and

Happy Baking Ian

Isand66's picture
Isand66

I've been traveling a bit for work so I have not had much time to bake or post.  I have at least one I took photos of and hopefully I can post this week.  The buns came out great and I'm sure you would have enjoyed them. I have to refresh the starter tonight and hopefully bake something soon.  Also been busy getting the backyard ready for a fence so the doggies can run free and I don't have to walk them 3 times a day in the freezing cold next winter.

Look forward to your next bake.  Hi to Lucy from her East coast buddies.

dabrownman's picture
dabrownman

house, with pool breaking, toilets needing repair, block wall repairs and painting, exterior house painting, exterior door refinishing etc etc it has been a real nightmare of work around here of late - trying to beat the soon be hellish heat of the summer.  Won't get the pool refinished though since it is already too hot for the acid wash that is required before anything else can be done.  So Fall will be the pool and remodeling two bathrooms.  Things are getting a bit dated in there after 28 years:-)

You missed the sprouted: Altamura durum and Jalapeno Cheddar breads.  Both were very tasty and fun to make.

Lucy is happy her barking buddies are getting an enclose so you you can be lazy:-)

Glad you liked the rolls Ian and

Happy Baking 

dabrownman's picture
dabrownman

house, with pool breaking, toilets needing repair, block wall repairs and painting, exterior house painting, exterior door refinishing etc etc it has been a real nightmare of work around here of late - trying to beat the soon be hellish heat of the summer.  Won't get the pool refinished though since it is already too hot for the acid wash that is required before anything else can be done.  So Fall will be the pool and remodeling two bathrooms.  Things are getting a bit dated in there after 28 years:-)

You missed the sprouted: Altamura durum and Jalapeno Cheddar breads.  Both were very tasty and fun to make.

Lucy is happy her barking buddies are getting an enclose so you you can be lazy:-)

Glad you liked the rolls Ian and

Happy Baking