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Unread 04-30-2013, 03:00 PM   #1
Mark Warren
is one Smokin' Farker

 
Join Date: 04-16-13
Location: here
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Default 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


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

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