Mark's Hamburger Buns

[Wampus]

Originally Posted by Bludawg

About $200 for the good stuff

^^^ beat me to it!


Thanks for the recipe!


Question on the starter......so if I mix the flour and water, then that's a starter just like that? OR do I need to let that sit for some time to "work"? I thought starters were leftovers from the previous batch or something and the bacteria is important? Or do I have that wrong?

[Mark Warren]

Originally Posted by mtbchip

Where's the MEAT?!?

I know - what was I thinking.

Originally Posted by kds9547

What is a gram?

A gram is a more precise way of measuring weight that an ounce. There are 16 ounces in a pound but there are 454 Grams in a pound. So in Baking it is a very precise measurement used to replicate the same outcome every time.

Originally Posted by JMSetzler

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

Yes I have. I do egg wash when I want a more darker deep color, I aminly do this for dinner rolls. As for helping the topping stick to the Breads I bake I use the following spray and it works Very Well. http://www.kingarthurflour.com/shop/items/quick-shine

Originally Posted by BBQ Bacon

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.

Torta is Sandwich and yes they are good a bit to large in size for hamburgers from my experience but good buns as well.

Thanks for everyone's nice comments

[Mark Warren]

Originally Posted by Wampus

Question on the starter......so if I mix the flour and water, then that's a starter just like that? OR do I need to let that sit for some time to "work"? I thought starters were leftovers from the previous batch or something and the bacteria is important? Or do I have that wrong?

You are correct in that it takes time. You need to feed it regularly, as well as throw away or use some before feeding. I only Bake every 3 days on average so I always leave my starter in the fridge and only use it as a flavor enhancer and not the leaven, that is why I use instant yeast with it. First tho you must correctly make it, so here is the best way.

http://youtu.be/5F86r7ByDFM

[Wampus]

Originally Posted by Mark Warren

You are correct in that it takes time. You need to feed it regularly, as well as throw away or use some before feeding. I only Bake every 3 days on average so I always leave my starter in the fridge and only use it as a flavor enhancer and not the leaven, that is why I use instant yeast with it. First tho you must correctly make it, so here is the best way.

http://youtu.be/5F86r7ByDFM

THANK YOU!

Now....if you are not using the starter as the leaven (which you say you aren't, right?) then do you still do the float test and all?

Also....when he first fed it in the video, he removed 1/2. He also mentioned to remove some (most) and add cold water and flour to retard the growth especially if you're not going to bake often. When you remove these portions, do you just pitch them I assume? The purpose is to only keep about the same amount of starter, so you're feeding the yeast in the portion that remains and the removal of the other portions is just to keep the same volume of starter during growth/development?

[superlazy]

Can I make this without the starter? Wife wants cheese burgers tonight

[landarc]

Yes, make 1/2 of the dough now, keep it warm. Then make the rest of the dough about 2 hours prior to dinner. Keep it warm. It won't have the sour taste, but, the gluten matures just a bit and the texture is better than trying to make it all happen right away.

[Mark Warren]

Originally Posted by Wampus

THANK YOU!

Now....if you are not using the starter as the leaven (which you say you aren't, right?) then do you still do the float test and all?

Also....when he first fed it in the video, he removed 1/2. He also mentioned to remove some (most) and add cold water and flour to retard the growth especially if you're not going to bake often. When you remove these portions, do you just pitch them I assume? The purpose is to only keep about the same amount of starter, so you're feeding the yeast in the portion that remains and the removal of the other portions is just to keep the same volume of starter during growth/development?

OK so when you are developing your starter it is a daily chore, yes just throw away the part you are taking out unless you want to use it for batter or pancakes or whatever. You will do this and NOT refrigerate it until it has developed enough to pass the float test, this will take at least 10 to 15 days. The only items in your starter ever are flour and water 50% each. As Jacob shows use 50% whole wheat flour and 50% bread flour mixture as your flour, this will build a more robust starter with healthier yeast cultures.
After it is an established starter I leave mine in the fridge and use and replace with cold water and flour mix whenever I bake, keeping in mind that since I don't set my starter out early to bring it to room temp ever I must also use instant yeast in my recipes as well as bring my liquid add to an even warmer level to compensate for the cold I am adding. If you don't use your starter for lets say 2 weeks there will be a black looking water substance floating on top about 1/2" thick. No worries pour it off the top (the loose liquid) stir the rest up and use it, add back to your starter to feed it and into the fridge it goes.
I am happy to answer any questions you have along the way.

Originally Posted by superlazy

Can I make this without the starter? Wife wants cheese burgers tonight

Yes you can, since the starter is 50/50 water flour mix and the recipe calls for 150 Grams of starter, just add an additional 75 Grams of Water and 75 Grams of flour to the recipe to substitute.
When in the mixing stage you will need to do an auto-lease. All that means is mix the ingredients and stop the mixer and walk away for 20 minutes, then come back start the kneading process.

[landarc]

if you go searching for it, you can spell it autolyse

[Mark Warren]

Originally Posted by landarc

if you go searching for it, you can spell it autolyse

Oops LOL I never really looked it up before, just a Baking term we use.
Thanks landarc!

[kds9547]

Those look great. I'm going to try it Saturday.

[rcbaughn]

Ever done an eggwash on your buns? I like the sheen it gives them and a little bit of a crust/skin. I do it right before I sesame seed them and also I pull them out and do another thin coating 8 minutes into the bake, then let them go till they are done which is usually another 10 mins or so.

[firefighter4634]

Great looking buns!!!!