A friend of mine decided a few days ago to kick off the BBQ season, albeit on short notice. Still, it was a good opportunity to try mwilson's burger bun recipe. Pls check his blog for the original recipe.
Said and done, I had to skip the cold bulk fermentation. Even then, the time was a bit tight for the final proofing.
My flour has pretty sure a bit less protein than the one in the original recipe. Needed 2-3x stretch & fold.
Final proofing
Just before baking
In the oven
Short cooling time before heading to my friend's - should have compressed the buns one more time during the final proof and let them proof a bit longer.
Crumb - room for improvement for next time
My friends loved the buns. I think, the amount of butter is the key to success ;)
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They look the perfect package for some good burgers!
I'm glad that my recipe was successful. The crumb looks ideal for burgers. I can imagine how proofing might have been tight on time without the overnight bulk fermentation, which I do, so I can take them out early next day. For this type of bake I tend to go to the extreme of proofing.
Well done!
Cheers,
Michael