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26 % Whole Sprouted 9 Grain Brioche Buns

dabrownman's picture
dabrownman

26 % Whole Sprouted 9 Grain Brioche Buns

People might rightly think ……Who would be making sprouted brioche buns for Christmas when they haven’t made Christmas cookies, fruit cake, panettone or even puff paste rugelach for Hanukkah?  I know it sounds weird but these are special buns for a special Christmas feast that folks from Kansas City don’t know as well as they should.

Yes, it is the almost famous, nearly wonderful Smoked Meat Christmakkah held in Gilbert Arizona for the first time ever this year.  It will be 3-4 kinds of smoked sausage, brined and smoked chicken thighs, baby back ribs and the smoked meat requiring the buns – 13 hour smoked, pulled, pork butt.

There is so much smoked meat happening that it takes 2 days just to get it all smoked up because our smoker is only a 3 level, 30 incher.  Low and slow is the only way to do right by all this great meat and it is the Holiday Season that required the very best.  So the buns have to be good.

Lucy started out by using Floyd’s Lazy Man’s Brioche recipe as the base to start from and then gussied it up to make it every bit as decadent as it is lazy.  First, she converted it to sourdough.  We sprouted our usual 9 grain mix of whole grains, dried them and then ground them so that we could sift the flour to get out the bran to make our pretty much standard bran levain.

We used 6 grams each of wheat and rye NMNF starter that have been retarded in the fridge for weeks and weeks.  We built the 12 hour, 100% hydration 3 stage levain on a heating pad to make sure we were at 78 - 80 F most of the time.  It came in at 14% pre-fermented flour overall.  The levain was not retarded.  Then it was time to get out the KA mixer. 

We haven’t use the mixer in about forever for anything so this was a treat.   The only time we use it is for enriched dough like this one.   We didn’t do an autolyse and mixed the 50% nonfat milk with the levain, 2.5% barley malt syrup, 2% salt, the remaining high extraction sprouted flour and 37% each high gluten and LaFama AP dough flour.  After mixing on 2 with the paddle for 1 minute we let the fermenting dough rest for an hour.

We then switched to the dough hook and added the 10% sugar in a slow stream on speed 2, 30% eggs and the 25% butter in small chunks and Ian’s favorite, 6% Neuchâtel cream cheese.  before cranking the mixer up to 4 for 8 minutes and then back down to 3 for 2 minutes.  After a total of 10 minutes the wet dough was pulling away from the sides of bowl and had made a fine windowpane.  All together the hydration was 80%.

It's a seasoned pork butt right before it went into the smoker for 13 hours this morning.

This recipe ended up being much wetter than Floyd’s recipe and richer as well with the added BMS and crème cheese, having more butter and eggs.  I like bun dough to be more on the wet side even if harder to handle.  We did 2 sets of 8 stretch and folds on 1 hour intervals before dividing the dough into 12 buns and shaping them.

 

6 of the buns were larger than the others.  The larger ones were going into Pyrex baking dish instead of being shaped individually.  After they proofed for 3 hours on the counter, we egg washed them and they went into a 385 F oven for 10 minutes of Mega Steam with lava rocks and then 10 minutes of convection dry heat at 365 F.

The individual rolls were done at that time but it took another 5 minutes to get the Pyrex buns done.  They came out very soft, browned nicely and smelled great.  As soon as they were cool we wrapped them in plastic and froze them at the peak of freshness.  The buns came out soft, moist, glossy and very tasty.  Best buns we have managed to date.  The crumb was beautiful and the crust soft as could be.  Would make a nice a nice cinnamon roll dough for sure!  We like tham a lot!.

Got the chocolate rugelach baked off

Formula

14% pre-fermented flour sprouted 9 grain, 100% hydration, 3stage bran levain

Dough

50% nonfat milk

 12% high extraction 9 grain sprouted flour

37% each LaFama AP and Smart and Final high gluten flour

25% unsalted butter

30% eggs

10% sugar

6% Neuchâtel cream cheese

2.5% barley malt syrup

2% salt

 No this isn't an AZ sunset - it is an AZ sunrise instead:-)  You see these things whenyou have to get up early and get the smoker going!  It took 15 hours to get the pork shoulder to 199 F

Comments

Lazy Loafer's picture
Lazy Loafer

Those are gonna be so fine with the pulled pork (or whatever)! I should know better than to read one of your blog posts when I'm hungry. Now my stomach is growling and I need something yummy (like pulled smoked pork on brioche buns) to eat, even though it's not quite 10:00 in the morning. :)

dabrownman's picture
dabrownman

and Saturday is baby back ribs and chicken thighs for the smoker.   These are fine rolls for sure and will be just perfect for the pulled pork.  Have to make some Chocolate Rugelach today too - Lucy calls them Choclachs:-)

Glad you liked the post and happy baking LL.

Yippee's picture
Yippee

must taste divine!  Happy Holidays to you and yours, DBM!

Yippee

dabrownman's picture
dabrownman

Season Yippee.  Eat well and be merry!

Ru007's picture
Ru007

I'm sure those will go down a treat with the rest of your Christmas feast :)

Merry Christmas and happy baking

Ru

dabrownman's picture
dabrownman

1 1/2 hours into the chicken thigh smoke.  Only 1 1/2 hours left to go on the chicken and 4 for the pork butt:-)  These buns better be good.

Merry Christmas to you and yours RU007

 

Isand66's picture
Isand66

I wish I really could come over and feast with you and Lucy.  Those buns look and must taste divine even more than the Hanuka miracle of the oil in the temple lamp!

Smoked anything is good in my book and your guests are certainly in for some treat!

I'm working on some boring SD pretzel rolls to bring to our friends on Christmas Eve and a porridge rye and cheese and potato pirogi's to bring to our friends for the big day on Sunday.  They would go great with some of your smoked meats, that's for sure :).

A Happy and Merry Holiday Weekend to you and your family.  Give the furry apprentice a big hug and kiss from her East Coast buddies!

dabrownman's picture
dabrownman

these brioche buns thanks to you!  She is pretty proud of herself and smug about the way these buns came out.  Anything would be pretty good in them and we will have lots of good stuff to slide in there over the next 2 days:-)  Pirogi's sound pretty good too but Lucy would have to get cabbage in some of them.  Good luck with the baking.  Lucy sends her best ot the frozen furry ones.  It has actually rained the two nights while we were sleeping and is supposed to rain tonight and maybe tomorrow night too !  Guests from out of town will be disappointed with he AZ strange, wet weather.

Have a great Holiday Ian.

Danni3ll3's picture
Danni3ll3

to your place. Everything sounds fabulous! 

My daughter requested that for Xmas, I make the bread machine multigrain bread I used to make before I got into what I call real bread baking. So much for my plan of oat Porridge and Oat sprouts sourdough. Wouldn't have worked anyhow because my oat groats didn't sprout. :-(

dabrownman's picture
dabrownman

It was 10 PM last night when I was shredding the pork butt.  The thing took forever to smoke and it won't shred right if you don't get it to at least 195 F.  

Don't Sprout Groats are bad.  I just dry them and grind them up anyway to teach them a lesson.   You could always make the same multigrain recipe your daughter likes using yeast and not use the machine?  But she will know when the shape is different:-)  Kids like what they like.  

Have a great Christmas Danni

Danni3ll3's picture
Danni3ll3

And I hope you have a great Holiday Season too!

PalwithnoovenP's picture
PalwithnoovenP

The meats look and sound great! The whole grains just make the buns richer and tastier! The Choclachs just look divine!

dabrownman's picture
dabrownman

from your homeland, you would love this pulled pork, rib, sausage and chicken smokerd meat dinner Job.  We are having sme pulled pork sandwiches for dinner tonight as a warm up for tomorrow and will se how the rolls came

Glad you liked the post Job and Merry Christmas!

alfanso's picture
alfanso

Fabulous looking brioche buns.  I've never made pull-aparts but this makes me want to do so.  Just lovely - as are the rugelach.

For some strange reason your photos of sprouted grains almost always remind me of bugs.  But I know they're not!

A great baking day!

alan

dabrownman's picture
dabrownman

you were an individual bun guy and would never make pull-aparts and she was right!  These are supposed to be pretty soft crust wise though.  I make both kinds for those that like really soft ones.  I think this dough would make some fine cinnamon rolls too!  We ate all the individual buns last night for pulled pork sandwiches,  I made two different sauces for the pork one a mustard vinegar based for those that like Carolina style and one tomato brown sugar based for the Memphis crowd.  I like the mustard one, it cuts the fat of the pork better.  I think that I stole it from Tyler Florence.

You have to bake those bugs at 450 F to not have nightmares about them eating you from the inside out:-)  The rugelach are the fist cookies to disappear every year.  I think it is the puff paste that does it.

Gkad you like the post Alan and Happy Holidays to you and yours

nmygarden's picture
nmygarden

makes leftovers - rolls are a 'must have' for impromptu and impulsive snacking. And when they're made with love and whole grains, they're good for you, too. Happy Holidays, DAB!

Cathy

dabrownman's picture
dabrownman

at lunch and dinner and some killer French toast for breakfast.  Amazing how fast they disappeared.  Will have to make twice as many next time!  We now have plenty of pulled pork with no buns to put it on!

Happy Holidays to you and yours Cathy.

Truth Serum's picture
Truth Serum

Well done, I think rolls are highly underrated, and they look delicious.

 

But, You didnt post anything about the smoked sausage.  While visiting San Antonio TX I made a pilgrimage to Bolners Meat Market to get some of there smoked Jalapeno sausage. While we can make or purchase decent bbq I have yet to find sausage like they sell at Bolners!

 

 

dabrownman's picture
dabrownman

them just the way you like them and then smoke them just the way you like to smoke them.  Better than most of the smoked sausage you can buy.  This lime around, with so much going on for the Holidays with lots of stuff going on, house guests and making a lot of food, I bought the fresh sausages - orange chutney, jalapeno feta, anduille, a couple of different hot and sweet Italian varieties and bratwurst.  We love smoked sausages around here but smoked chicken is a close 2nd with pork ribs, pulled pork and a then brisket coming in a close last place:-)  We only had sausages and pulled pork left over and frozen so the future son in law could take them back to Colorado.  He got a smoker for Christmas from my daughter and now has all my secret rubs and smoking techniques written down - so he is all set.  Now all he needs is 50 years of smoking experience:-)

The rolls wrere underrated but they went fast as the pulled pork and were perfect for it.  Glad you liked the post and happy New Year