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
Ingredients
* 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
Instructions
* 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.
New Orleans french bread
90 grams for buns
Ingredients
* 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
Instructions
* 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.
