May 14, 2015 - 5:46am
too airy?
Hello, today I tried regular burger buns, recipe>> 2 cup flour, 3/4 cup milk, 2 teaspoon yeast, 4 tablespoon butter, 1 teaspoon salt, 1 tablespoon sugar, home oven 180degrees bakes for 20 min. 1st proofing for 40 min, second proof for 40 min. The buns came out very soft from top to bottom but it kind of looks very airy with bubbles as seen in attached photo. The buns that I get in market are uniform, this looks something like ciabata or I dont know please guide if this is ok as a novice or what else I can change. Thanx in advance
Share
the ones you made so conrats and well done! If you want a uniform small cell structure you have to beat the hack out of it to really develop the gluten and then really degas the dough well after it rises and you you can let it rise 3 times times too. so that you get to degas it twice. Don't be gentle.
Happy bun making
If you want your buns like this, then great - It's not too airy. If you prefer smaller holes, then it's too airy.
Use the buns with a fully loaded burger. If it retains the load then the crumb is just right - if not then it's back to the drawing board. For a finer crumb structure you might want to think about using a bit of Tang Zhong in the build...,
Wild-Yeast
knocking the short rises down several times. A teaspoon of yeast for each cup of flour is a lot of yeast so... Go with one 45min bulk rise, the next one 30 min and the next one 15 minutes then go on to shape your buns and let them rise to bake.
And you are right, great looking ciabatta! :)
Looks like the local daily bread I bought in northern Spain.
Thank yo everyone for your comments, I will try the suggestions. Its great to be advised by you all.