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-   -   Mark's Hamburger Buns (http://www.bbq-brethren.com/forum/showthread.php?t=159861)

Mark Warren 04-30-2013 03:00 PM

Mark's Hamburger Buns
 
Ever had a Burger or Sandwich at a Great and Memorable place?

Do you really think it has nothing to do with the Bread?

What good is a pulled pork sandwich on a store bought bun? They are either soft but fall apart before you are done eating your sandwich, or hold up well like a Pub Bun but are dry as hell.

I am giving you the Best of both worlds. Both Soft and can hold up to any sandwich you make.

Mark’s Hamburger Buns -> makes 6 buns

Ingredients:
150 Grams Sourdough Starter [75 Grams Flour + 75 Grams Water]
425 Grams Bread Flour
255 Grams Lukewarm Milk - the higher the Fat the better
5 Grams. Instant Yeast - I use SAF Red Label
10 Grams Sugar
5 Grams Iodized Salt
40 Grams Fat - I use melted butter


Mix and kneed on medium speed for 8 to 10 minutes.
Cover with plastic wrap and set in warm area for 1 hour to rise.

Cut the dough into 6 even weight pieces and with the palm of your hand roll the dough pieces into balls with a circular motion on a Roul'Pat mat. Place them evenly on your baking sheet that has a Silpat baking mat or parchment paper, and with the palm of your hand smash them flat about an inch thick.
Put back in a warm area and let proof for another hour.

Cook Time and Temp:
Temperature will be 400 degrees F
6 Hamburger Buns = 14 minutes

http://farm9.staticflickr.com/8404/8...e3d7f32aab.jpg
150 Grams Sourdough Starter by Mark V Warren, on Flickr

http://farm9.staticflickr.com/8537/8...e48c6a8e75.jpg
425 Grams Bread Flour by Mark V Warren, on Flickr

http://farm9.staticflickr.com/8119/8...7d405383d3.jpg
40 Grams Fat (I use melted Butter) by Mark V Warren, on Flickr

http://farm9.staticflickr.com/8401/8...68f089e963.jpg
255 Grams Very Lukewarm Milk by Mark V Warren, on Flickr

http://farm9.staticflickr.com/8537/8...646923a083.jpg
5 Grams Instant Yeast by Mark V Warren, on Flickr

http://farm9.staticflickr.com/8404/8...6e128f99bb.jpg
10 Grams Sugar by Mark V Warren, on Flickr

http://farm9.staticflickr.com/8264/8...768707096b.jpg
5 Grams Iodized Salt by Mark V Warren, on Flickr

http://farm9.staticflickr.com/8115/8...e6b9f4941d.jpg
Mix Ingredients on lowest setting. by Mark V Warren, on Flickr

http://farm9.staticflickr.com/8117/8...e44f294eec.jpg
Kneed on Medium for 8 to 10 minutes by Mark V Warren, on Flickr

http://farm9.staticflickr.com/8125/8...cb7bd29de5.jpg
Cover with plastic wrap - 1 hour rise by Mark V Warren, on Flickr

http://farm9.staticflickr.com/8124/8...04fb0f42e8.jpg
After 1 Hour 1st Rise by Mark V Warren, on Flickr

http://farm9.staticflickr.com/8539/8...68d358d791.jpg
Weigh your dough-ball 866 Grams here by Mark V Warren, on Flickr

http://farm9.staticflickr.com/8393/8...f1202ccc13.jpg
144 Grams each x 6 = 866 Grams by Mark V Warren, on Flickr

http://farm9.staticflickr.com/8125/8...4b5879f770.jpg
Trim the weight off so you only have 1 scrap dough-ball at the end. by Mark V Warren, on Flickr

http://farm9.staticflickr.com/8265/8...28e49437e6.jpg
Roll in circular motion with palm of hand then smash flat. by Mark V Warren, on Flickr

http://farm9.staticflickr.com/8404/8...8e21fc1ac8.jpg
Sheet up 1" thick rounds for Proofing 1 Hour by Mark V Warren, on Flickr

http://farm9.staticflickr.com/8100/8...25a507a51a.jpg
After 1 hour Proof slash tops and spray 10 minutes before baking @ 400 degrees F for 14 minutes. by Mark V Warren, on Flickr

http://farm9.staticflickr.com/8239/8...e9d923c1ff.jpg
Let cool on rack for an hour before slicing in two. by Mark V Warren, on Flickr

http://farm9.staticflickr.com/8263/8...2b39a815b4.jpg
Nothing cuts Bread better than an electric knife. by Mark V Warren, on Flickr

:becky:

landarc 04-30-2013 03:14 PM

Even though I appreciate great bread, and really, I want a great bun for a burger, for pulled pork and brisket, I want the cheap white bun sometimes. It is more there to keep my fingers clean, than to contribute to the food.

That being said, thanks for the recipe. I bet those are terrific for a burger.

AussieTitch 04-30-2013 03:38 PM

look great to me, we make breads often, thanks for the recipe

deguerre 04-30-2013 03:39 PM

I am a self confessed idiot when it comes to baking. Those look good. I'm with Landarc though, sometimes you just gotta have a CWB.

superlazy 04-30-2013 05:14 PM

I have something else to bake! Thanks!!

benniesdad 04-30-2013 05:22 PM

Thanks Mark. I am a failure at pre-launch when it comes to baking but my wife is a master. Guess I better start sweet talking her into trying this out. She will end up with a killer burger out of the deal complements of me so it will be a win-win for both of us.

Ron_L 04-30-2013 06:42 PM

You guys are slipping. We're at post 6 and no one has said it...

Nice buns, Mark!

It had to be said!

:becky:

Smoothsmoke 04-30-2013 06:44 PM

Looks tasty, thank you.

mtbchip 04-30-2013 11:33 PM

Where's the MEAT?!? :wink:

kds9547 04-30-2013 11:38 PM

What is a gram?

JMSetzler 04-30-2013 11:43 PM

Mark, those look excellent :) Have you ever tried an egg wash on the top? Sesame seeds (or other dry topping?)

Phubar 05-01-2013 02:10 AM

Looking great!

Just BS 05-01-2013 04:30 AM

I look forward to trying your recipe. Thanks for sharing!

BBQ Bacon 05-01-2013 08:30 AM

Nice. It's always better home made. I did buy the Torta buns from Costco a couple weeks back and used one as a burger bun. I was suitably impressed. Unfortunately it was at the Costco in Spokane and the Costco's in Canada don't sell Torta buns.
:sad:

Bludawg 05-01-2013 08:51 AM

Quote:

Originally Posted by kds9547 (Post 2466291)
What is a gram?

About $200 for the good stuff:icon_smile_tongue:


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