March 20, 2020 - 12:40am
Why am I getting air bubbles on top of my hamburger buns?
It's basically the foodwishes recipe with minor changes
https://foodwishes.blogspot.com/2013/07/homemade-hamburger-buns-oh-my-god-becky.html
450-500 grams of flour
1 cup of water
2 1/4 tbsp of canola oil
1 egg
1 1/2 tsp of salt
5g of dough conditioner (mostly corn starch with ascorbic acid and enzymes)
I started using a 10g sachet of yeast but i lowered it to 7g
After hand kneading I leave it to rest for 40 min - 1 hour shape the buns and let them rise
The problem is that I'm getting big air bubbles with a thin layer of dough on top of some of the buns.
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Sounds over-proofed. Can you upload pics?
What country are you in? If you're in the USA, and using malted flour (virtually all US-produced refined white flour has malted barley flour in it, just a few exceptions), then there is no reason to use the dough conditioner, as it will only lead to over-proofing.
Can you be more specific about your flour, brand name, trade name of the flour, UPC code if applicable, exact ingredient list from the package? If "malted barley flour" or "malted wheat flour" or "amylase" is in the ingredient list, then try the recipe without the dough conditioner.
If you're in a country where the refined white flour does not have malted flour or amylase, then try it next time with only half the amount of dough conditioner.
Hope that helps. Good luck, and bon appétit!
I'm from Brazil, the flour package has an allergy warning saying it can contain barley, rye, oat, triticale and soy. It has 11% protein. Markets here only have the same kind of all purpose flour enriched with iron and folic acid.
Which proof should be shorter? The one after I knead or after I shape the buns before going into the oven?
I'm trying about 1% yeast and less dough conditioner this time let's see how it turns out.
i'm confused. You said what it "can" contain... the allergy warning.
to help make a proper recommendation, I'm interested in what it actually does contain.
What are the official "Ingredientes" ? Please list them out exactly as printed on the pacakge. (Not the allergy warning.)
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As to how long to proof, I can only recommend following the instructions in the video/recipe. And adjusting for your conditions.
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The recipe is intended for US/American ingredients, so Brazilian flour may be different enough that you have to experiment a lot, or find a recipe that was designed for Brazilian ingredients.
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It's wheat flour enriched with iron and folic acid
It got way worse right after i put it in the oven
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1. What is the air temperature of your kitchen? Too warm, and it would require using less yeast.
2. Please copy (and translate if not already in English) the instructions from the package of dough conditioner. It would be good to review that. Because your flour has no malt/amylase, it is good to use dough conditioner.
3. How are you measuring the 450-500 grams of flour, by cups or by weight on a scale?
4. How are you measuring the 5 g of dough conditioner, by weight on a scale, or by teaspoon?
5. A picture of the bun, after baking, cut open so everyone can see the holes, would also help a lot.
Recipe looks fine, perhaps just a touch less water might help for a slightly stiffer dough. When bulk rising, let it rise until it doubles in volume, marking a straight sided container makes it easier to guess. The end of the bulk rise will look similar to the ready to bake rolls pictured above with large bubbles just under the surface. Now (fun part) punch the air out of the dough. Give it a good whacking for a fine crumb, degas so well that there are no medium or large size bubbles left in the dough. Then let the dough rest about 15 min. While the dough is resting in a nice lump on the work table, cut off roll pieces. Shape pieces into rolls being carefully not to fold in any air pockets. Continue as you have and bake when the rolls are doubled in volume.
I made this recipe many times already and it worked out i don't know what i'm doing wrong now.
or even a combination but if my buns look that bubbly after the final rise, I would flatten them again (in essence two bulk rises) and shape them again. It will be a very short final rise. Bubbles always get bigger in the oven heat. You can also try two bulk rises before shaping. Try only one change at a time per bake and take notes.
What is written on the yeast package, exactly? Is it special bread machine yeast or any extra words words? If humidity is high and temps are warm, you might also try cutting back on the yeast. Try half as much.
"I made this recipe many times already and it worked out i don't know what i'm doing wrong now."
That is a different kettle of fish (different situation). I was under the impression this was your first attempt.
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If you are getting different results than before, then "something" changed. So, what changed, when you started getting different results? Don't dismiss anything based on likelihood/probability. Consider everything.
Different brand of flour, yeast or dough conditioner? Or a new batch or bag?
Different air temperature or weather?
Different water?
Did you move to a new house/apartment?
Different oven?