THE BEST SOURDOUGH BRIOCHE BUNS - PERFECT BURGER BUNS
53.6 هزار بار بازدید -
4 سال پیش
-
This is how you make
This is how you make the best sourdough brioche burger buns on the world. The recipe works everytime, is step by step and easy for you to follow
Imagine that fluffy buttery brioche dough, paired with slight sweetness and slight tang from the sourdough. Overall I would classify them as sourdough brioche buns. However, most of the leavening is not coming from the sourdough, the sourdough is mostly just for the taste.
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Ingredients:
* 700 grams of flour = ± 9 buns. Bread flour, high gluten content.
* 55% hydration - milk
* 10% sourdough
* 20% butter
* 10% sugar
* 2% salt
* 2% dry yeast or 6% fresh yeast
* 1 large egg per 600 grams of flour
* 1 egg yolk per 600 grams of flour
Now - you might wonder what the heck are those percentages. They are called bakers math. This way you can scale up/down the recipe depending on your needs. Don't worry too much about the eggs. They just give it this extra bit of texture/consistency. You could also use 1 egg per 400 grams of flour. Your dough might be a little more sticky, but that shouldn't be a major problem.
For baking bake with steam for around 15 minutes at 200°C. Then bake another 15 minutes or more until you have the desired color. This depends on how you like the buns.
Edit: Since recording the video I upgraded the hydration to 55%. Some of you recommended me to do this in the comments. Definitely better. Furthermore I also upgraded the butter from 10% to 20%.
Chapters:
0:00 Intro
0:12 Mixing ingredients
1:06 Bench kneading
2:00 Coil fold
2:48 Preparing the buns for shaping
3:17 Dividing the buns
3:52 Shaping the buns
4:58 Proofing the buns
5:18 Applying egg wash
6:40 Baking technique
7:55 The results
Imagine that fluffy buttery brioche dough, paired with slight sweetness and slight tang from the sourdough. Overall I would classify them as sourdough brioche buns. However, most of the leavening is not coming from the sourdough, the sourdough is mostly just for the taste.
FOLLOW ME:
Instagram: Instagram: the_bread_code
Telegram Group: https://t.me/the_bread_code
Reddit: Reddit: the_bread_code
Ingredients:
* 700 grams of flour = ± 9 buns. Bread flour, high gluten content.
* 55% hydration - milk
* 10% sourdough
* 20% butter
* 10% sugar
* 2% salt
* 2% dry yeast or 6% fresh yeast
* 1 large egg per 600 grams of flour
* 1 egg yolk per 600 grams of flour
Now - you might wonder what the heck are those percentages. They are called bakers math. This way you can scale up/down the recipe depending on your needs. Don't worry too much about the eggs. They just give it this extra bit of texture/consistency. You could also use 1 egg per 400 grams of flour. Your dough might be a little more sticky, but that shouldn't be a major problem.
For baking bake with steam for around 15 minutes at 200°C. Then bake another 15 minutes or more until you have the desired color. This depends on how you like the buns.
Edit: Since recording the video I upgraded the hydration to 55%. Some of you recommended me to do this in the comments. Definitely better. Furthermore I also upgraded the butter from 10% to 20%.
Chapters:
0:00 Intro
0:12 Mixing ingredients
1:06 Bench kneading
2:00 Coil fold
2:48 Preparing the buns for shaping
3:17 Dividing the buns
3:52 Shaping the buns
4:58 Proofing the buns
5:18 Applying egg wash
6:40 Baking technique
7:55 The results
4 سال پیش
در تاریخ 1399/02/21 منتشر شده
است.
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