Cherry Yeast Water Buns.
We needed some buns for tonight's monthly hamburger and sausage feast. Sadly, my wife won't be around for dinner meaning that I can really have a feast. if i want to pay the price later with some wrath coming my way! It was 64 F this morning so Lucy was a little more feisty than usual so she sort of winged this one;
We had started the YW levain for Friday's crazy, slightly more than weird, Italian bread bake and noticed we had way too much of it when we put it in the fridge for a 24 hours snooze after it doubled. So we used some of it for these buns.
For once we started then early enough in the day to let them properly ferment and proof before egg washing them twice , sprinkling on some poppy seeds netween washings and baking them a 350 F convection for 18 minutes.
The total dough weight was 415 g (105 g each for the 4 buns). We used 2% salt, 1 egg, 1 tsp of sugar and 4 T f butter to go long with the 20% levain, All AP dough with 65% milk ( I used NFDMP and water). I didm't make a spreadsheet for these buns and just went by feel as I slapped and folded them 3 sets of 7, 2 and 1 minute and then did 3 sets of stretch and folds - all with 30 minute rests. After a 3 hour bulk ferment we shaped them and did a 4 hour final proof at 82 F.
These are some fine buns and the best we have managed to date. Beautful crust and a soft, moist, open, shreddable crumb. No complaints after eating a burger for dinner - just deicious with cheddar cheese, green onion and bacon inside the burger, caramelized onion, mushrooms and Hatch green chilis. blue cheese, tomato and lettuce.
Comments
DB, that burger looks delicious!
You just pile the stuff in it and on it and next thing you know it won't fit in your mouth. I forgot to say I did put dark soy sauce on the burger as a marinade with pepper, garlic powder and onion powder. Very tasty with that bun.
Happy Baking
Yum!! Hope there was no wifely wrath, but given how good this all looks, I could understand it! A monthly burger sausage feast is inspired, I'll need to try to instate one here! All very cool as usual, hope it's not bucketing down with rain!
once a month we have a hamburger. My wife didn't really miss out . She went to the Eagles concert last night coming home saying she was shocked they are 70 years old:-). I saved her hamburger. with fixings, and we will have he sausages tonight too.. Monsoon ended on Tuesday so we are safe till next July rain wise:)
Happy Baking and glad you liked the post.
I was wondering what kind of seeds were on the bun, maybe two buns, on the right in the top picture? I thought they were sesame, but then realized they were about the same size as poppy seeds,...
that aren't much larger but these white ones happen to be white poppy seeds on two of the buns instead of the black ones on the other twp. It is like white and black sesame seeds. Sometime I use a mix of basil and oregano seeds on bagels too. They tend to have a more powerful flavor and aroma as opposed to poppy and sesame seeds that are much milder.. Glad you liked the buns. and
Happy Baking
These look great DA. I need to make some buns in the next few days as well.
That food is making me crazy starving!
Look forward to your Italian bread post. I actually made a new version myself but I did one of the stupidest things to date and forgot to lower the oven from 550 F until 20 minutes later. End result is a scorched loaf. Still tastes okay but not one of my best efforts. I have to increase the hydration next time as well.
Max and Lexi said to ask Lucy to save a couple of those buns and burgers for them...don't forget the cheese :>
Happy Baking,
Ian
good buns - maybe not up to your 'King of Buns' standards but i would put Lucy's buns up against anyone else's :-) The Italian bread turned out better than we thought it would too. Lucy is back on a winning streak. She says Hi to her her East Island Homies and hope Lexi gets trained to be obedient soon so she can get promoted to Bread Baking Apprentice 3rd Class. Lucy was a 3rd class for 9 years - poor thing - but she was bred to be stupid too......so... she is hitting way above her average. Glad you liked the post Ian and
Happy baking