OK , I've been wanting to try this for awhile now . Here's
sawhorseray
thread .
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I have to admit , that I did change it up a bit . I like to follow the recipe given for the first time , that way you know what you're dealing with .
Anyway , the changes were not that big of a deal . I used only egg whites ( saved the yolks and made pasta dough )
Used the food processor , and brushed the tops with butter . Not a big deal .
Anyway , After the first ( and only ) rise , I shaped it in a rectangle .
Then I ran a wheeled pizza cutter thru the dough . Made sure it separated , then put it back together .
I was using the 360 to bake these , so I sized it to fit the baking pan .
Lookin a bit rough in raw form . I knew at this point they might be a little heavy .
Into the 360 at 375 degrees . Pulled when they started to brown and brushed with melted butter .
I temp my breads at 190 , or tap the bottom for a hollow sound .
Temp was good on these , so out of the 360 .
Smells is fantastic . Here's a look at the bottom .
Let them cool on the counter , then separated .
There was some weight to these , but not dense by any means .
For me , might be just a bit heavy for sausage . I could have caused that by changing up the recipe .
The smell , bite , texture and chew are fantastic . The taste ,,, my goodness the taste is out of this world .
The chew on these , is awesome . For my taste would make a great sub sandwich . The taste / flavor is so good
it stands on its own . I took a bite , ran for the butter and a knife . So good .
I might knead ( get it ) to make them smaller and give it a second rise for buns . I'll do it again just as I did this for personal bread
or sub sandwich .
Ray , thanks bud .
sawhorseray
thread .Burger Buns
I finally found a recipe for soft burger buns! My usual bun effort, posted here about five years back, led to a rather heavy finished product. https://www.smokingmeatforums.com/threads/buns-burgers.171380/#post-1253749 I followed this recipe to a T and was rewarded with what I’ve been...
www.smokingmeatforums.com
Anyway , the changes were not that big of a deal . I used only egg whites ( saved the yolks and made pasta dough )
Used the food processor , and brushed the tops with butter . Not a big deal .
Anyway , After the first ( and only ) rise , I shaped it in a rectangle .
Then I ran a wheeled pizza cutter thru the dough . Made sure it separated , then put it back together .
I was using the 360 to bake these , so I sized it to fit the baking pan .
Lookin a bit rough in raw form . I knew at this point they might be a little heavy .
Into the 360 at 375 degrees . Pulled when they started to brown and brushed with melted butter .
I temp my breads at 190 , or tap the bottom for a hollow sound .
Temp was good on these , so out of the 360 .
Smells is fantastic . Here's a look at the bottom .
Let them cool on the counter , then separated .
There was some weight to these , but not dense by any means .
For me , might be just a bit heavy for sausage . I could have caused that by changing up the recipe .
The smell , bite , texture and chew are fantastic . The taste ,,, my goodness the taste is out of this world .
The chew on these , is awesome . For my taste would make a great sub sandwich . The taste / flavor is so good
it stands on its own . I took a bite , ran for the butter and a knife . So good .
I might knead ( get it ) to make them smaller and give it a second rise for buns . I'll do it again just as I did this for personal bread
or sub sandwich .
Ray , thanks bud .
