November 2, 2022 - 4:12pm
Biscuit shaping technique for yeasted buns
I came across this recipe [1] for whole wheat sourdough burger buns. Oddly (to me), they're shaped by rolling the dough out (after bulk fermentation), cutting them out with a biscuit cutter, then doing the second proof. I've never done this with yeasted buns--I've always shaped them into balls and then proofed. Does this make any sense?