February 7, 2024 - 10:38am
Hamburger BUNS
Newbie - buns came out heavy and not airy. Also too sweet. My attempts at bread using Nancy Silverton's recipe had similar results...nice flavor but not airy enough.
Recipe-https://littlespoonfarm.com/sourdough-hamburger-buns-recipe/
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My first thought is, did you over or under-proof the dough? Would like to see a cross-section of one of your buns; the grain can really give away what the problem is, sometimes. The bun does look really good for a sourdough hamburger bun. Not easy for SD to achieve the level of pillowyness desired in a burger bun.
Looking just at the bun and its crust, it resembles issues when there is not enough steam. Someone recently had a good image of the issue in this thread.
What are you baking them in? How are you controlling steam?
Also, while you are trying to nail down the recipe, I would suggest leaving the seeds off the bun to allow you to see what is really happening with the bread.
Did not use any steam. Baked in my conventional electric oven @375
Sugar rarely is appropriate in non-dessert bread. Eliminate the sugar entirely, or add a scant amount if you must.
We need to see the interior to try to help, sorry!
The two most likely possibilities for bread being heavy are underprooving and overprooving. But there's no way to tell which it is without looking at the crumb (the inside of the bread.) if you can cut one in half from top to bottom and take a photo, that will be the best way to get help. Otherwise there's not much anyone can offer.
The most likely suspects have everything to do with the initial bulk fermentation. I would guess under proofed from anecdotal personal experience. That being said, the crumb shot is needed for a concussive diagnosis.
That's when the diagnosis hits you over the head. 😆🤣😂🤣😅😆
Sorry, I couldn't resist...
This came out of the freezer so it may not be a great view but here's the cutaway.
It looks to me like you are right on the cusp of a perfectly fermented roll. The minimal tunneling with more dense crumb surrounding is a tell of slightly under-fermented bread. For a sandwich/hamburger roll I would not be worried about letting the dough double or even 1 1/2 times the original volume. For a softer more pillow-like bun you can look into a brioche-type roll formula or one that incorporates a Tang zung.