Hello everyone
I own an artisan bakery and one customer wanted a burger bun like the picture below 100gr bun and I tired many recipes all came with a crust and need to be scored before baking and im not bread improvers kind of baker I use poolish and sourdough starters in my breads and have no idea how to make a pillow style bread with very soft skin
Can anyone help or suggest an idea to make a bread looks like this one.
Image
What are the dimensions?
I didnt measure the bread he provided but there is atleast double in size between the one I make with the the one he provided
What kinds of recipes have you tried? When you mention a crust, it makes me think that those recipes were for lean doughs, not enriched. Have you tried out a recipe for brioche, challah, or Hokkaido milk bread? They all produce soft fluffy breads.
I tried many recipes , lean and enriched for brioche I got crunchy skin like normal brioche I tried some recipes it gave the right texture but not the ballon size , Im sure other bakeries use bread improvers but I want to avoid adding chemicals to my bread.
Hmm, have you tried placing the buns in a plastic bag or covering them with a towel soon after baking? I've always noticed that the crust on my challah softens up after being a plastic bag for a little while. I've also heard that giving the dough a wash of milk before the oven softens up the crust.
I will give it a try
I cover my enriched (brioche) buns with a slightly damp flour sack towel, while they cool. Works a treat!
Baked yesterday. Made with a medium enriched Vienna dough. Scaled to 90g (before baking). Soft and fluffy but can stand up to a burger without dissolving. Severely delicious. This is similar to a challah or egg bread dough. Enriched with egg and oil. No dairy.
David
I like your choice of seeds too! smile...