Sandwich Buns with Liquid Levain
I made these today along with Larry's 'Wally' wonderful English Muffin recipe. Since I had a cup of levain left and wasn't about to waste this lovely bubbly..I decided to try it in my 'Buns for Sandwiches' for even more added flavor. They turned out delicious. I added the measured one cup or 8oz measure of levain I had left and 4oz less water and 3oz less 'KA bread flour was used' to the original recipe. I didn't write down my calculations, just figured in while preparing dinner and making the EM's. They turned out wonderful for an unplanned bake. The are full of flavor and the hydration was perfect.
Great oven spring from the flat disks
Larry's delicious English Muffins with levain - more on his blog
Sylvia
Comments
Silvia:
Your buns are very cute! :)
Yippee
A nice assortment of buns on TFL :)
Sylvia
Great color and nice crumb.
Howard
for the nice compliment, Howard!
Sylvia
I detect a theme you'll be living with! Your sandwich bun recipe is now my default recipe for my hamburger and hot dog rolls it's so good (I abandoned a brioche recipe I'd been using because, frankly, there was too much butter flavor going on and your recipe produces perfect buns to my taste). And yes, great oven spring.
I'll have to marry it with my EM levain and see what that brings!
Larry
has such a great sense of humor! I feel the same way about the butter. I need to cut back and these do give a nice brioche flavor without as much butter. The levain adds another level...very nice.
Sylvia
The sandwich buns look incredible, such a deep color and wonderful crumb.
ben
Sylvia
Sylvia, you got nice buns!!! Has anyone ever told you that before?
b.
The original post has pretty funny takes on the buns! To late to change the name now :)
Sylvia
Sylvia, they look delicious.
Do you still use the full dose of yeast in the recipe? Thanks.
Thank you, mrfrost! I'm very pleased with the outcome and love trying new tweaks to the formula...maybe some flour changes next go round. I did use KA bread instead of the usual KAAP and it was great with the added levain. The buns have a very delicious flavor more complex. My levain is sweet and adds just a very slight pleasant tang at the last savour. I used one teaspoon and I'm currently making another batch and will omit the yeast altogether and add the salt after the autolyse. I will let it proof longer and shouldn't have any problem's with a few minor adjustments. My starter is very strong and active.
Sylvia