Puritan Bakery Hamburger Bun (In-n-Out) Dupe
Hi there,
I'm currently working on a recipe for recreating Puritan's hamburger buns. As a former Angelino, I miss having these buns not just at In-n-Out, but places like Fatburger, the Habit, and the Apple Pan. I get that most people prefer brioche or potato buns for hamburgers these days, and I love them as well, I'm trying to just get as close as I can to these buns. After reading a few Reddit posts and a couple on this forum (https://www.thefreshloaf.com/node/24359/innout-bun-imitation specifically), I tried out a small batch just for a test at these percentages based on a specific Reddit post (https://www.reddit.com/r/CopyCatRecipes/comments/okugjv/innout_burger_3_hamburger_combo_and_burger_buns/):
Bread Flour - 100
Water - 56
Shortening - 5.2
White Sugar - 7.85
Kosher Salt - 1.86
Yeast - 2 (I used active dry, but maybe should try instant?)
I ended up making a sponge at 65% of dough, 1g of sugar instead of 65%, all of the yeast yeast, then proofed for 4.5 hours in oven at 100F. I then shaped and added to muffin tin, then a second proof for 2 hours and baked at 375F for 14 minutes.
The result was okay, mostly tasted like a cross between common white bread and like a Texas Roadhouse roll out of the oven. The crumb was a little dense and chewy, and the next day was pretty sour and stale like old Wonder bread. I know the Puritan website says they include shortening in the sponge, but not sure how much I should put to not inhibit fermentation. I'd love any feedback or advice on where to go next, but I feel like I'm on the right track.
