Ozery Sandwich Buns (Anyone try to make something similar?)
Hello to the group,
I’m trying to find a recipe that will come close to Ozery Sandwich Buns… These are about the size of a small hamburger bun, but are approximately 3/8” thick, with a split across the bun so they can be used as a sandwich bun.
These are extremely thin buns (approximately 9.525mm) and they have a dense texture with a tight crumb. The list of ingredients includes:
Whole grain wheat flour - including germ, filtered water, organic cane sugar, durum semolina, yeast, sea salt, cultured wheat starch, sunflower oil, gluten, citric acid, amylase, ascorbic acid.
Both sides of the bun are perforated with small holes. If anyone is making super thin sandwich buns similar to these, I would love to get your recipe. Thanks in advance for any assistance!
Cheers!
I also like the thinner buns, although mine are about 1" thick out of the oven. If you docked them like the Ozery appear to be, they would probably be thinner. I do the final proof of mine on a sheet pan, cover the buns with plastic and then place another sheet pan on top. That way they rise outward rather than upward. If you want you could give them an egg wash before going into the oven for a shine and also top with seeds etc.
I'm going to try to post a picture of my formula and the results.
Dave
Thanks for your assistance and the formula for your thin buns. I have never cared for traditional burger buns because they are just too thick. (Too many carbs as well).
Having options for thinner buns is great and I can always play around with additional ingredients. Thanks for the photos as well, your thin buns look great! They will make an awesome bun for our ground ribeye steak burgers.
Cheers!
Years ago I had a bunch of posts on making "sandwich thins", which was the current name of "diet" bread products. These were "buns" that were the equivalent of 1 slice of bread but were sliced in half so a sandwich could be made.
HERE is one post with a recipe and THIS ONE is my recipe from a while ago. Nowadays, when I am making any loaf, I make a bunch of sandwich thins for the week-ANY dough works-WW,white,rye,brioche,etc. I weigh out about 3 oz of dough,flatten to about a 4-5 inch round, rise and bake.
There are more posts as it was a popular topic for a while. Have some delicious fun!
Thanks for posting the links. Your Multigrain Loaf looks great!
Dave
Thanks for your reply and the links… I will definitely check them out. I would have never thought to search under “sandwich thins” thanks for the search pointer. We always used to call them “skinny buns.”
:-)
Cheers!