Lucy’s Take on Cleo’s and Ian’s Hamburger Buns

We based this bun recipe on Ian’s and Cleo’s fine hamburger buns that can be found here:

http://weightloss-slim.fit/node/33946/hamburger-onion-parmesan-buns%3C/a%3E%3C/p%3E%3Cp%3E%3Cimg src="/files/u41844/DSCN8602.JPG" alt width="800" height="600" loading="lazy">

We don’t have his flour combination but we tried out best to come at least a little close to them. So, Lucy used some AP and white whole wheat instead of the spelt, European and durum flour that was Ian’s choice. We called Ian’s hand by keeping the potato flakes, butter, honey, dehydrated onion, Parmesan cheese and a pinch of ADY.

We then raised Ian’s formula a pecorino cheese, some ground sesame and flax seeds, red and white malt and Toadies while switching out the milk and replacing it with cream and some left over fig re-hydration water from the last bake.

The final change was to use the pinch of ADY with some apple cherry yeast waster and some SD starter in one poolish kind of double levain that should balance itself out with acid and sweetness to become more neutral - as most hamburger buns seem to end up being for some reason.

We did a one stage, 3 hour build to get the levain to double. We took the dried onions and re-hydrated them in 30 g of water and the salt for 1 hour. We autolysed everything else except the cheese with the liquids for a half hour and then added the salt, onion and water mix.

We squished this through the dough through our fingers and did 6 minutes of slap and folds before resting the dough for 10 minutes and then doing 4 mote minutes of slap and folds.

A beautiful open moist, soft and grilled crumb. Jsuit delicious!

The gluten had developed very well. After a 15 minute rest we did 1 more minute of slap and folds. We then stretched the dough and incorporated the (2) cheeses with a set of S&F’s. 15 minutes later we did another S& F and then allowed the dough to rest for1 hour.

A bagel breakfast to get the day started.

We then pre-shaped the dough into 4 thin buns that we like so much and 2 hot dog buns. 10 minutes later we final shaped them and put then on parchment paper - on top of the the mini oven’s vented top portion of the broiler pan. We then egg washed them and covered them in white and tan poppy seeds since we hadn’t used them at all.

Nothing wrong with a Bologna sandwich and a grilled shrimp salad lunch to go with the mango,nectarine, peach, bread and butter pickles, pickled eggplant, carrots cucumbers, celery, red and poblano peppers, pickled onion cucumber and tomato relish with a few extra cucumber slices on the side.

Others had a different breakfast and lunch with some stuff being the same.

The buns proofed on the counter in a used trash can liner for 2 hours. They puffed themselves up nicely so we egg washed then again and placed them in the 425 F mini oven set on convection from the get go. No need for steam when the buns have egg on their face.

Don't forget the peach, nectarine, mango and plum crisp with pecan and vanilla granola topping.

After 8 minutes, we turned the oven down to 400 F - convection. In another 12 minutes the buns were deemed done and removed from the oven to cool on a rack. They browned up well. When they were still warm, we cut them and put them on the grill to toast. These are some really fine tasting buns. The flavor of the onions and cheeses come through well. No complaints. Cleo and Ian have a real winner just like trailrunner said when she made them.

We actually divided the levain in half and are using the other half for Thursday’s pizzas trying to follow David Snyder’s Pizza Bliss to some degree.

Formula

Pinch of ADY plus	Build 1	Total	%
Multigrain SD Starter	10	10	2.67%
AP	45	70	18.67%
Yeast Water	45	45	12.00%
Total	100	125	28.00%

Multigrain SD Levain		%
Flour	75	20.00%
Water	75	20.00%
Hydration	100.00%

Levain % of Total	150	23.08%

Dough Flour		%
AP	250	66.67%
Whole Wheat Bread Flour	50	13.33%
Dough Flour	300	80.00%

Salt	7	1.87%
Water	200	53.33%
Dough Hydration	66.67%

Total Flour	375	100.00%
Water	275	73.33%
T. Dough Hydration	73.33%
% Whole Grain Flour	14.67%

Hydration w/ Adds	73.33%
Total Weight	667

Add - Ins		%
Honey	0	0.00%
Butter	0	0.00%
Toadies	0	0.00%
Dehydrated onion	0	0.00%
Ground Sesame 2 & Flax seeds 2	0	0.00%
Parmesan & Romano 10 g each	0	0.00%
Red Malt	0	0.00%
White Malt	0	0.00%
Total	10	2.67%

20g of extra onion water were not included
in the hydration or weight calculations

dabrownman's Blog
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Wow! I love your take on Cleo's recipe. She would be very happy with your beautiful looking rolls and her only complaint is why she doesn't see any white fish spread on your beautiful food photos!

I love your changes and I have to try the flat hamburger bun trick next time.

Glad I could inspire you to make this version.

Well done....two paws up for these buns :)

Cleo wouldn't mind munching on the grilled shrimp instead of white fish even though fresh caught white fish is one of the great lake fish to eat. Used to catch magnificent ones up near the arctic circle on near Hatchet lake in Saskatchewan.

The idea for hamburger thins comes from JoeV who had a post bout a year ago, maybe more, where he was making sandwich thins since they were all the rage in the stores where he lives. Must have been a l'ess bread is more' thing for the carb conscious and gluten fearing public. Anyway, my girls are figure conscious too and they like the thin buns.

Even though these had 2 extra hours to do their magic they didn't spring as much as the last ones once they hit the heat of the oven. Must be the missing egg in this batch. More healthy but less spring, These really tasted great though. The cheese makes all the difference. These would have been better with an extra hour of proofing but dinner doesn't wait an hour around here.

Tell Cleo her buns are awful nice, even without the white fish!

Happy baking Ian

Cleo does like the sound and looks of that pecan granola crisp creation and said she would eat the whole thing if you added some shrimp on top :).

Nice buns, Dab. ;)

Bread and cheese gets an automatic thumbs up from me and yours is no exception.

Zita

are like individual sized, round shaped, portion controlled focaccia breads. These are very tasty. The sesame and flax seeds with the 2 Italian cheeses and Toadies really make these buns stand out from a taste perspective.We just wolfed them down.

Glad you like them Zita and

Happy baking

One more beautious meal and pics from your kitchen...love love the meals you put together...one of these days I bet we have a TFL get together at your place :) c

starting to think about a Fresh Lofian meet and greet in Glibert, AZ at our lake lodge where we could bring some of our favorite breads, possibly set up the mini oven to bake some bread while having prickly pear margaritas, a nice lunch and definitely other adult beverages . Membership has its privileges :-) Will have to wait for early October to get the temperature below 100 F and be able to take advantage of the lakeside outdoor pavilions.

Glad you liked the post trailrunner,

. . . REALLY hungry!!! Those buns looks mighty tasty.

I have only one question, what in the devil are Toadies???

Best regards, Brian

toad.de.b's invention of taking bran and wheat germ, toasting them in a dry skillet and then using them for a flavor enhancer in bread. i added sifted middlings for home ground flour to the mix. I put Toadies in everything not h=just bread, Great on salads. You need to read Tom;s latest post on his summer bread experiments. Lots of good stuff to be found there all coming from Toady himself.

Glad you like the post Ski.

Will have to see if the old Chevy can make it that far !! Keep posting your pretty pics and maybe it will all happen. c