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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 04-30-2013, 03:00 PM   #1
Mark Warren
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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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Unread 04-30-2013, 03:14 PM   #2
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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.
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Unread 04-30-2013, 03:38 PM   #3
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look great to me, we make breads often, thanks for the recipe
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Unread 04-30-2013, 03:39 PM   #4
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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.
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Unread 04-30-2013, 05:14 PM   #5
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I have something else to bake! Thanks!!
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Unread 04-30-2013, 05:22 PM   #6
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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.
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Unread 04-30-2013, 06:42 PM   #7
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You guys are slipping. We're at post 6 and no one has said it...

Nice buns, Mark!

It had to be said!

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Unread 04-30-2013, 06:44 PM   #8
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Looks tasty, thank you.
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Unread 04-30-2013, 11:33 PM   #9
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Where's the MEAT?!?
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Unread 04-30-2013, 11:38 PM   #10
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What is a gram?
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Unread 04-30-2013, 11:43 PM   #11
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Mark, those look excellent :) Have you ever tried an egg wash on the top? Sesame seeds (or other dry topping?)
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Unread 05-01-2013, 02:10 AM   #12
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Looking great!
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Unread 05-01-2013, 04:30 AM   #13
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I look forward to trying your recipe. Thanks for sharing!
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Unread 05-01-2013, 08:30 AM   #14
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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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Unread 05-01-2013, 08:51 AM   #15
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Quote:
Originally Posted by kds9547 View Post
What is a gram?
About $200 for the good stuff
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