White Breads: Variation 1

Cookbook

Author(s): Peter Reinhart, Ron Manville

Page 266

Cuisine: North American

Course: Breads

buns white bread

Reviews

innocentfront

10 years ago

★ ★ ★ ★ ★ 4/5

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Very easy, relatively quick and delicious! I made hot dog buns, and can't wait to try the other two variations.

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andrew

14 years ago

★ ★ ★ ★ ★ 4/5

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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.
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4 comment(s)

Zosia · 14 years ago

Andrew, do you add vital wheat gluten when you replace the white with whole wheat flour?

andrew · 14 years ago

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.

Zosia · 14 years ago

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 · 14 years ago

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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