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
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
150 Grams Sourdough Starter by Mark V Warren, on Flickr
425 Grams Bread Flour by Mark V Warren, on Flickr
40 Grams Fat (I use melted Butter) by Mark V Warren, on Flickr
255 Grams Very Lukewarm Milk by Mark V Warren, on Flickr
5 Grams Instant Yeast by Mark V Warren, on Flickr
10 Grams Sugar by Mark V Warren, on Flickr
5 Grams Iodized Salt by Mark V Warren, on Flickr
Mix Ingredients on lowest setting. by Mark V Warren, on Flickr
Kneed on Medium for 8 to 10 minutes by Mark V Warren, on Flickr
Cover with plastic wrap - 1 hour rise by Mark V Warren, on Flickr
After 1 Hour 1st Rise by Mark V Warren, on Flickr
Weigh your dough-ball 866 Grams here by Mark V Warren, on Flickr
144 Grams each x 6 = 866 Grams by Mark V Warren, on Flickr
Trim the weight off so you only have 1 scrap dough-ball at the end. by Mark V Warren, on Flickr
Roll in circular motion with palm of hand then smash flat. by Mark V Warren, on Flickr
Sheet up 1" thick rounds for Proofing 1 Hour by Mark V Warren, on Flickr
After 1 hour Proof slash tops and spray 10 minutes before baking @ 400 degrees F for 14 minutes. by Mark V Warren, on Flickr
Let cool on rack for an hour before slicing in two. by Mark V Warren, on Flickr
Nothing cuts Bread better than an electric knife. by Mark V Warren, on Flickr
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.
look great to me, we make breads often, thanks for the recipe
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.
I have something else to bake! Thanks!!
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.
You guys are slipping. We're at post 6 and no one has said it...
Nice buns, Mark!
It had to be said!
Looks tasty, thank you.
Where's the MEAT?!? :wink:
What is a gram?
Mark, those look excellent :) Have you ever tried an egg wash on the top? Sesame seeds (or other dry topping?)
I look forward to trying your recipe. Thanks for sharing!
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.
|All times are GMT -5. The time now is 09:24 PM.|
Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2013, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.