May 22, 2015 - 2:26am
Hamburger buns and loaf
Today's efforts and all went well, some nice soft hamburger buns and a batard? which I got a decent crunchy crust on.
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Today's efforts and all went well, some nice soft hamburger buns and a batard? which I got a decent crunchy crust on.
Very nice hamburgers buns! And a nice loaf on the side.
Thank you janij
The hamburgers were great I will definitely make them again. I think I over worked the loaf a bit trying to shape it but it's not heavy just has a tight crumb.
Both your buns and the batard look to dense.
It appears to me that you are using a direct mixing process where you combine all the ingredients together and then mix them.
Try this...
Use AP flour. Mix the eggs and butter first. Then add the flour. Let it autolyse for 30 minutes. Then add the other ingredients. This is an indirect mixing process.
AP flour has a lower gluten content than bread flour. Adding the eggs and butter FIRST will retard the gluten development of the dough. That will give you a softer, more open, fluffier bun.
Brioche buns you add the butter at the end of the mixing process.
For soft and fluffy buns you add the butter first thing.
And... You baked your batard too hot or to long. This dough should not be dark like Artisan Sourdough bread.
Just my .2 cents...
Thanks for the feedback and suggestions Wartface.
Your spot on about the direct mixing process for those two, I'm new to this and all I had been reasonably successful with had been a sandwich bread.
I'ts helpful to be shown the faults and get suggestions when I'm stumbling through this learning to bake.
I'm 63 years old and started baking bread 3 years ago. I've never read a book about bread baking. I've learned to bake bread online. Sharing knowledge with others.
Sometimes you receive knowledge, sometimes you pass it on.
Play it forward my friend...
Giving is better than receiving... Most of the time.
One other suggestion on your buns... Use yolk only with just a teaspoon of water for your egg wash. That will give you a dark brown color and it will be shiny.
Use 1/2 light sesame seeds and half poppy seed for your topping's. That Makes your buns pop appearance wise.
If... You want to make kick ass hamburger buns... Try this:
https://app.box.com/s/bva0wxsf6zbuxivt1yq0su7wswy5o3w4
If you want to make gourmet Hamburger buns quickly... Try this:
https://app.box.com/s/cl4dxtu33ys0msp7sdw9pwdvzk538lti
I don't use egg in anything I cook as my sister likes to drop in and is highly allergic. I just been using milk as a wash.
Wife just got home from shopping and got me some black sesame seeds and linseed too.
Different people like different types of buns. So whether using eggs (or anything else) would be an improvement depends on what you want your buns to be like. You may even decide you prefer different types of buns with different types of burgers.
You can't make good hamburger buns without eggs! You should make some your sister can eat and some that tastes good and feels good in your mouth.
These were good!