• Hamburger buns

    From Terry Coombs@21:1/5 to pintlar@node1 on Mon Jul 3 11:38:04 2017
    On 3/2/2014 5:30 PM, pintlar@node1 wrote:
    Anyone have any hints on how to make decent hamburger buns?
    Can't find my Juliete Childs' Baking cookbook.
    I think it is mainly a reduction in fat.
    As long as I'm at it....how about those addicting Cibatta buns?


    New to the group - but not to baking .

    I use my regular white bread ( trying it as half-wheat today !)
    recipe , weight the dough out into 75 gram portions . Bake 'em on a 12"
    x 15" expanded mesh grilling rack from Walmart - the light cheap ones -
    covered with foil that's sprayed with cooking oil . My recipe makes ~900
    grams of dough , yielding a dozen buns per batch . Hot dog buns the same
    except 60 grams and yields 15 buns - 3 rows of 5 buns each , and there's
    a batch in the bread machine (mix and knead only) right now .

    Just checked the first batch , 2 1lb loaves , and looks like one fell
    just a bit . Not to worry , I figgered there'd be some adjustments .
    I'll post my white bread and adjusted recipes if anyone wants them .

    --

    Snag

    Or maybe not , I just realized I'm responding to a post from March of
    2014 ...

    --- SoupGate-Win32 v1.05
    * Origin: fsxNet Usenet Gateway (21:1/5)
  • From Nyssa@21:1/5 to Terry Coombs on Tue Jul 4 09:23:54 2017
    Terry Coombs wrote:

    On 3/2/2014 5:30 PM, pintlar@node1 wrote:
    Anyone have any hints on how to make decent hamburger
    buns? Can't find my Juliete Childs' Baking cookbook.
    I think it is mainly a reduction in fat.
    As long as I'm at it....how about those addicting Cibatta
    buns?


    New to the group - but not to baking .

    I use my regular white bread ( trying it as half-wheat
    today !)
    recipe , weight the dough out into 75 gram portions . Bake
    'em on a 12" x 15" expanded mesh grilling rack from
    Walmart - the light cheap ones - covered with foil that's
    sprayed with cooking oil . My recipe makes ~900 grams of
    dough , yielding a dozen buns per batch . Hot dog buns the
    same except 60 grams and yields 15 buns - 3 rows of 5 buns
    each , and there's a batch in the bread machine (mix and
    knead only) right now .

    Just checked the first batch , 2 1lb loaves , and looks
    like one fell
    just a bit . Not to worry , I figgered there'd be some
    adjustments . I'll post my white bread and adjusted
    recipes if anyone wants them .

    --

    Snag

    Or maybe not , I just realized I'm responding to a post
    from March of
    2014 ...


    Don't worry; it happens to all of us occasionally. At least
    the original post was from this century.

    Perhaps a lurker can use the information if not the OP.

    For hamburger/sandwich buns I use a recipe from the King
    Arthur site that makes six big buns. The only change I made
    was to up the dried onion to 1 1/2 tablespoons.

    I also use a recipe I modified from one posted on alt.bread.
    recipes that uses a bit of rye flour along with the white
    plus some celery seed and onion powder.

    Nyssa, who is glad she's got a stash of the sandwich buns
    in the freezer since it's too doggone hot to bake now

    --- SoupGate-Win32 v1.05
    * Origin: fsxNet Usenet Gateway (21:1/5)