Recipe : https://www.instagram.com/mattstication/p/C9TszuzzxUJ/?locale=en-US&hl=en&img_index=3
Struggled so hard to get a decent dough, felt very wet and didn’t hold its shape. Made the recipe with 500 gr AP flour and 60 gr bread flour. Never passed window pane even after more than 40 minutes kneading in the Artisan speed 2, including 2×15 min chilling periods in the fridge (I read that it could enhance gluten development). I tried some stretch and folds but the dough was waaay to sticky to do anything but a mess. Finally let the dough rise (very much), shaped the buns using some oil on my hands, and the baking went very well. The result is a very soft crumb, quite airy (maybe too much). They may have been overproofed a bit, but the taste and texture was nice. The dough rose very fast even in the fridge between 2 kneading time, I had to deflate it with a light punch. Is it really bad to start kneading again if the dough is starting to rise ?
Next time I won’t let them rise so much, and maybe use more bread flour. I am waiting for your advices !
The burger were really good, the smashed onions are really adding something to the overall taste.
by Good-Ad-5320
17 Comments
That looks spectacular. Thanks for the recipe and the notes.
That burger looks phenomenal.
Important note : at some point I added approx 40-50 gr of flour because the dough was really messy even after a long kneading.
Looks awesome
Holy Moses, that looks incredible.
They look great to me! I have really struggled with enriched buns. One thing to note, if they have any shortening like butter, oil or egg yolks, I have never been able to get a successful windowpane. I focus on getting a tight outer stretch on the dough (looks like you did the same).
The color is spot on…could you taste the turmeric at all?
Maybe add in a TBS of vital wheat gluten and Diastatic malt powder to build some strength.
Subtract the water in your potatoes from the amount required for the dough. Maybe you got the hydration too wet.
Gorgeous!!!
That looks good ash
Good job
Those look so good!!
They look great! Potato bread, for me mind you, can be tricky.
Keep it up 👍
Why are they yellow inside? I tried making potato buns before and they were white. Was it the yolk or the type of potato?
I’m from Oklahoma. Would smash. 💥
Everything about this looks spot on. Well done.
Dope!
Those look great nice job!