Suns out Buns out..

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Smoking Fanatic
Original poster
Jul 15, 2022
Brandon, Mississippi
I decided to make venison smash burgers, and I went the extra mile with the buns These buns are super easy and phenomenal! I lived in Baton Rouge for 5 years and was always blown away by New Orleans french bread. Crispy, light, and incredibly delicious for po-boys. I lived on Roast beef, fried Shrimp, and ham po-boys between the jambalaya, crawfish bisque, crawfish etouffee, boudin, crawfish, crawfish pistolets, and gumbo. My wife's mother is a New Orleans native. My mom, dad, and brothers would come to visit once a month, not because they loved me, but so I could take them on a weekend food field trip lol. This recipe is easy and fantastic to make something close to New Orleans French bread. Instead of making loaves, I used 90 grams of dough each to make buns, it yeilds around 14 buns, and these are the best burgers to date. Only 6 ingredients but the buns are a flavor bomb. Here is the recipe and the link to someone making them, you have to push thru the singing so you may need to mute it for a sec. I put chipotle mayo and raw onions on the burger and to say my son was blown away.

New Orleans french bread

90 grams for buns

* 2 cups (454g) water, lukewarm
* 2 tablespoons (25g) granulated sugar
* 2 tablespoons (18g) instant yeast or active dry yeast
* 2 tablespoons (25g) olive oil
* 5 to 6 cups (600g to 720g) King Arthur Unbleached Bread Flour
* 1 tablespoon (18g) salt

* Pour the water into the bowl of a stand mixer. Add 1 tablespoon of sugar, stir, sprinkle with the yeast, and allow to sit for 15 minutes, until frothy and bubbling.
* Add the remaining tablespoon of sugar, olive oil, 5 cups flour, and salt. Use a spatula to bring the ingredients together into a shaggy dough.
* Place the bowl on the mixer fitted with a dough hook, and mix the dough at medium speed for 8 minutes. The dough should form a ball and pull away from the sides of the bowl. Add more flour, a few tablespoons at a time, if the dough seems too sticky.
* Turn the dough out onto a floured work surface and knead by hand for a minute or two.

* Lightly coat the mixing bowl with cooking spray or oil. Return the dough to the bowl and cover with plastic wrap. Allow it to rise in a draft-free place for 1 to 1 1/2 hours.
* After the first rise, deflate the dough and divide it into four equal pieces. Let the dough rest for 15 minutes, then shape each piece into a ball and cover with greased plastic wrap, while you prepare a clean, lightly floured (or lightly greased) work surface. The plastic wrap will keep any waiting dough soft and moist as you shape the loaves.
* Roll each piece of dough into a 16" x 3" log. Place on two parchment-lined baking sheets, putting two on each pan. Flatten the logs slightly; they should be a bit less round than a typical baguette, with more interior surface area for sandwich fillings. Cover with greased plastic wrap and let them rise for 1 hour.
* While the loaves are rising, place racks in the center and upper third of your oven and preheat to 375°F.
* Place the risen loaves in the oven and bake them for 30 minutes, or until they're deep golden brown. Rotate the baking sheets halfway through the baking time (top to bottom, bottom to top). Remove the bread from the oven and cool it on a rack before using it to make sandwiches.
* Yield: 4 loaves.


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Not a baker but sure love bread and remember the aroma in my mother's house ...drooling..
Those look great Dan and made the burgers even better !

Glad they turned out so good. I bake bread weekly. Are you sure about the yeast measurements? For that amount of flour and water, 2 tsp (8‐9g) seems more correct. Just askin'.

Edit: I checked the King Arthur Flour website and it says "2 Tbs", not 2 tsp. Wow.
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Noboundries New Orleans french bread is very light with air gaps in the bread I think that is because of the amount of yeast. one thing I changed is I mashed up 2 recipes and came really close to New Orleans french. I follow this recipe above until it runs the first proof. After the 1 1/2 hours to 2 hours to rise I preshape the buns or loaves and cover them with greased plastic wrap for 20 minutes. I then make them into loaves or buns and let them rest on a floured cotton pillowcase covered with a light dishcloth for 1 hour. I then bake in a 430-degree oven for 16 minutes instead of 375. I put a pan of boiling water in the oven to create a steamy environment and use a spray bottle to mist the top right after i put it in the oven. This gives it the crispy top and this process comes really close to New Orleans french Both my wife and mother inlaw are from New Orleans and they are amazed how close it is to the real thing. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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