So much for the bun’s structure, what about the aesthetics? To make the buns beautiful, we give them a double coating of egg wash-one coating before the final proof, another right before baking- to give them that beautiful, dark gold sheen. If you let it rise at the right rate, the gluten will help your bun stay strong. Set the high- and low-temp alarms on either side of 80☏ (27☌), then regulate the temperature of the box if it goes too high or too low. Using a ChefAlarm ® to track the temperature of whatever proofing box you use will help you get the very best results. A proof that is too hot will cause the dough to rise too quickly, ruining some of the gluten structure. (More on the shaping below.) You want to be careful here. ![]() ![]() The dough undergoes an initial proof on the countertop at room temp for one hour, then is shaped (re-forming some of the gluten) and proofed in a warm oven or cooler for another hour and a half. Tendernessīut will such a well-developed high-gluten dough be tender as well as strong? It will if we proof it correctly. The resulting gluten network is strong enough to provide the strength and structure (and perfect chew) we need. We get that in this recipe from good quality bread flour that we knead in a stand mixer for a full 12–15 minutes. Sturdinessįirst, a bun that is sturdy enough to take the juice of a burger can be made by using high-gluten flour and developing that gluten very well. Let’s take a look at what it takes to get a bun that does what we want it to do. But making a perfect bun that checks all of those boxes isn’t any harder than making any other bread. That list of characteristics can seem a little daunting. And it goes almost without saying that a good bun must be delicious in its own right. (Sure, two slabs of crusty artisan sourdough might be interesting, but that is not the burger that any of us are looking for.)Ī good bun should be aesthetically pleasing, after all, presentation is a huge factor in culinary enjoyment and a wan, pale bun just won’t get people as excited as one that is burnished golden brown. A good bun will also be soft enough that you can take big bites comfortably. ![]() No one wants a bun that goes all soggy-bottom on you or that disintegrates before you finish eating. It should also be able to handle any toppings, from mayo to ketchup to tomatoes and pickles. What makes a good burger bun?Ī good burger bun needs to be able to handle a good burger, i.e. Of course, we’ll guide you through the thermal steps you’ll need to make sure everything ends up properly pillowy and chewy. Created by the literal bread-and-pastry geniuses at The Butter Book, this recipe is amazingly easy to make and gives you results that you will love. And knowing how our readers aren’t ones to shrink from a challenge, we knew that bringing you a killer recipe for an amazing hamburger bun would be a good idea.Īnd this one is a doozy. ![]() But until now, we’ve been silent on one very important part of any burger: the bun.Ī burger that is only so-so can be greatly improved with a good bun, and, conversely, a burger with exceptional beef and toppings can only go so far with a bad bun. From smash burgers to grilling temps, and from grinding your own meat to stuffed burgers, we’ve covered a wide swath of burger territory. So, fully cognizant of that fact, I want to be very clear that when I write this next sentence, it is not, I think, hyperbole.īurgers are our national food, 2 and because of their importance to our cultural cuisine, we’ve written rather extensively on the subject. You may have noticed this in some of my blog articles. If I don’t pay attention to what I’m saying (or typing) I tend toward the grandiose. I am, either by nature or by nurture, prone to hyperbole-especially when it comes to food.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |