YW SD ADY Poolish, Tang Zhong Rosemary, Sun Dried Tomato & Parmesan Buns
We are always on the lookout for a good hamburger bun recipe for our monthly hamburger feast. We saw a post by KMIAA about some buns they baked from here http://www.food.com/recipe/japanese-tangzhong-milk-bread-water-roux-493704 
That we thought looked perfect.
Lucy had to mess with it of course and after finding some more panettone YW and SD levain in fridge, who knew there was a ton of the stuff, she converted it from commercial yeast to a SD /YW version with a small 50 g poolish using a pinch of yeast.
She also put in a small amount of rosemary and sun dried tomato to mimic her pizza dough favorite and also added a ¼ C of Parmesan too to make it more like an enriched dough focaccia, if there is such a thing. We added some potato flakes, oat and corn flour that we ground up in our mini mill because we love what they do for the flavor and rise in breads of all kinds – even in small amouns.
We followed the method pretty much in the beginning using the K mixer, for the ifrst time in who knows how long, to develop the dough to window pane. We then let the dough sit on the heating pad for 2 hours before retarding it for 12 hours in the fridge to develop some flavor.
It rose about 50% in the fridge and the next morning it went back on the heating pad to finish its first doubling which took 3 hours. We then knocked the dough back and formed (9) 100 g buns putting (4) in ramekins and (5) were free formed on parchment on a rimless baking sheet. We did moosh them down to spread them out to bun width.
3 hours later they looked like they were at 85% proof so we started Big Old Betsy at 375 F and did the first brushing of a milk and egg wash. When the oven beeped that it was at temperature we set the timer for 20 minutes to let the top and bottom stones come uot to temperature.
We brushed them again with the milk egg wash before they went onto the oven rack between the stones. We baked them for 10 minutes then turned the oven down to 350 F, convection this time. 5 minutes later we rotated the sheet pan 180 degrees.
Wishing everyone a fine lunch of grilled cheese and homemade balongna and the usual fruits ans veggies.
10 minutes later the (5) free form buns look done and they were removed to the cooking rack. The ramekin surrounded buns were baked for 5 more minutes, removed from the containers and placed in the now off oven to crisp and color the outside for 5 minutes more before removing to the cooling rack.
Or this lunch with chocolate cherry bread, turkey green chili and potato with giblet gravy.
We won’t use the ramekins again since they take longer to bake and they don’t color up as well. These buns browned and sprang well in the heat, are light as a feather and soft as could be. No question about it, these are the best buns we have ever made of any kind, the best looking and we haven’t even cut them open yet. They smell divine and we can’t wait for our hamburger dinner which is show below.
Sweet and white potato wedge baked fries, caramelized onions and mushoomswith smoked Gouda, pepper jack and cheddar cheese with salad stuffing. These buns are so soft and moist on the inside and so tasty too! Just the best all the way around.
Multigrain SD Starter
Pinch of ADY
YW SD ADY Poolish
Levain % of Total
Milk 25 Water 75
Milk 25, YW Water 125, Water 130
T. Dough Hydration
% Whole Grain
900 g with Tang Zhong
Add - Ins
Non Fat Dry Milk Powder
1 tsp each fresh minced; rosemary and sun dried tomato
1/4 C grated Parmesan
25 g of AP and 125 g of water for roux not included above.