The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Durum 00 Sweet Potato SD Buns

isand66's picture
isand66

Durum 00 Sweet Potato SD Buns

It's that time of year again for grilled burgers which demand some tasty buns like these!

Fresh milled durum and whole wheat with some Caputo 00 style flour and sweet potato made the perfect soft and flavorful burger bun.

Download the BreadStorm File Here.

 

Levain Directions

Mix all the Levain ingredients together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I usually do this the night before.  Use immediately or refrigerate for up to 2 days.

 Main Dough Procedure

Mix the flours,  and 400 grams of the water together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 30 minutes or longer.   Next add the salt, starter (cut into about 7-8 pieces), sweet potatoes, olive oil and balance of the water, and mix on low for 5 minutes.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (If you have a proofer you can set it to 78 degrees and follow above steps but you should be finished in 1 hour to 1.5 hours).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 hours.  Remove the dough and shape into rolls (for burgers I usually weight the dough to 145-155 grams).   Place the shaped rolls on a cookie sheet sprayed with cooking spray or use some parchment paper and cover with a moist tea towel or plastic wrap sprayed with cooking spray.  The dough will take 1.5 to 2 hours depending on your room temperature.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 450 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone above the pan.  I pour 1 cup of boiling water in the pan right after I place the rolls in the oven.

Let them bake for around 20 minutes until they are nice and brown.

Take the bread out of the oven when done and let it cool on a bakers rack before eating.

Comments

hreik's picture
hreik

I wish I could taste one right now.  Nicely done.

 

hester

isand66's picture
isand66

Appreciate the kind words Hester.

Happy Baking!

Regards

Ian

cfraenkel's picture
cfraenkel

The orange flesh type or the more white flesh type? (I'm not going to get into the Yam vs Sweet Potato discussion)

These look delicious and I need some buns too.  I'll have to find a video to watch how to shape buns. I assume it is like shaping a mini boule but will look it up.

Thanks for the recipe!

isand66's picture
isand66

These had orange style sweet potatoes that were roasted added in.  I do like the white style too but the orange are definitely sweeter.  If yiu have any questions about shaping please feel free to ask.

Regards,

Ian

cfraenkel's picture
cfraenkel

Ok, I'm asking.  What is your process for shaping buns? 

TIA - Carolann

isand66's picture
isand66

I will try and take some video and/or photos as soon as I can to show you.

dabrownman's picture
dabrownman

No...... not those buns:-)  Hamburgers never had it so good!  Lucy sends her best to the Black Ones and her 5 Furry Felines as well.

In the 100's her but for a couple of days we are going into the 90's for some reason.  The wind came up and filled the pool with debris as usual so some kind of cold front had to come through.  Have to get to cleaning...:-(

isand66's picture
isand66

These were real tasty and would go well with some of your fine eats.

Feel free to send some of that heat this way.  Lousy Mother's Day weekend with rain and only in the 50s to low 60's.

Happy Baking and Max and Lexi as always send a bark out to their favorite west coast buddy.

Ru007's picture
Ru007

Wow!! Your buns look delicious. Sweet potato in bread has always been a fav of mine, you do it so well. 

Great bake.

Ru

isand66's picture
isand66

So nice to see you back posting again.  You were missed.  Hope you are doing better now and look forward to some Baking posts from you soon.

Regards,

Ian

Ru007's picture
Ru007

You were all missed too, truly. I will be posting soon! 

Ru

Elsie_iu's picture
Elsie_iu

Now I have to add durum wheat to my shopping list! I hesitate about that since people described it as low in 'useful' gluten. Your rolls with durum are always exceptional so I'd have to give it a try!

Glad to see you posting again. I missed your posts!

isand66's picture
isand66

Glad you like the post and I hope I inspired you to try some durum soon.  It's a very flavorful grain worth trying.

Happy Baking.

Ian

Danni3ll3's picture
Danni3ll3

I would totally eat one of those right now!!!

isand66's picture
isand66

Come on over....I'll pick you up at JFK 😎.

Glad yiu like them Danni.  Happy Mothers Day!

Regards

Ian

alfanso's picture
alfanso

You are the one TFLer that consistently publishes buns.  Bravo!  These look great, and as you know, I love the taste of semolina breads.

But it looks like McD's is giving you some competition with their new menu selections of "Signature Crafted" burgers and chicken-burgers.  Watch your back!

https://www.mcdonalds.com/us/en-us/full-menu/signature-crafted-recipes.html

alan

isand66's picture
isand66

You would like these especially with the sesame seeds topping them off.  I also used smoked sesame and melted some cheese on top of some of them.

I only eat McDonald's when I'm in China.  After eating "Chinese food" for so many days it's like eating at Ruth Chris😉.  I doubt their buns would be much of a comparison to my latest.

Happy Baking!

Ian 

Filomatic's picture
Filomatic

Really impressive result.  Look at that crumb!

isand66's picture
isand66

Glad you like the bake.

Regards

Ian