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.
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