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scuz
Aug 29, 2003

You can't be angry ALL the time!





Fun Shoe

I love you, Bread Thread

Any dynamite hamburger bun recipes? If I'm not using the King Arthur recipe, I usually just add 2T of fat (usually shortening), and 1T of sugar to my normal 5:3 loaf recipe, give 'em an egg wash and away we go. They're a little denser than I'd like, but whenever I get a really wet dough going, I get paranoid that there isn't enough gluten development to facilitate a decent rise

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scuz
Aug 29, 2003

You can't be angry ALL the time!





Fun Shoe

Rurutia posted:

Ahhh, that's amazing! I'm so sad now that I have to wait til Christmas to have access to my baking tools. Just a couple questions:

The Doctor You gave the recipe in volume, do you have it in weight, or do you know what the hydration % is supposed to be? Secondly, you punch down and re-knead before the second rise - have you tried just doing a french fold to keep as much of the air as possible?

Charmmi Did you use a mixer or did you hand knead? Just wondering if using a mixer would gently caress it up.

edit Going to make this someday too. http://www.weekendbakery.com/posts/...ation-baguette/

That link is awesome, thanks for sharing it. I've been stuck with dense loaves and every once in a while I'd like a crusty baguette to come out out of my oven

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