White Breads: Variation 1

Page 266

Cuisine: North American | Course Type: Breads

(2 reviews)

Tags: buns white bread

Recipe Review

A great, all-purpose enriched bread recipe. This is what I use to make burger buns, using Peter's knot technique from Artisan Breads Every Day (essentially you make the dough into a 'snake' and then knot it to get a nice looking twisted bun). I always add some whole-wheat flour - 25-30% most usually, and find I go on the low side of the liquid recommendation (13 oz) as well as sometimes add a little extra flour on kneading as it's a damp dough.

If you have a warm kitchen you can start these and be ready to bake in about 3 1/2 hours, which is great for prep for a barbecue, for instance. They freeze well and I often make a batch and put most of them away for later.

I always do the egg wash and sesame seed sprinkle.

(2) useful  

Comments

Zosia - 4th May 2012
Andrew, do you add vital wheat gluten when you replace the white with whole wheat flour?

andrew - 4th May 2012
I find that if I keep the whole wheat to 30% or so that I don't need it. I do add wheat gluten when I'm making bread that is going to have 50% or more whole wheat though, as otherwise it seems to get pretty dense. This being an enriched dough also seems to help.

I almost always add 25-30% whole wheat to white bread and muffin/loaf recipes as it rarely seems to compromise the texture or rise and makes the recipes a bit healthier.

(edited 4th May 2012) 

Zosia - 4th May 2012
Thank you......I'm pretty proficient at making substitutions with muffins and the like, but not so much with yeast breads and would like to be.

andrew - 4th May 2012
It's pretty straightforward - I do find that sometimes I have to adjust the liquid when I substitute some whole wheat; depends on the recipe - I just eyeball it, looking for a dough that's tacky but not sticky. It's hard to mess up if you keep the percentage under 30-40% I find.

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