this post was submitted on 12 Jan 2025
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Food Photos

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Post pictures of what you're eating. Homemade or eating out, but OC is preferred.

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CidVicious@sh.itjust.works
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Some hamburger buns I made last night (sh.itjust.works)
submitted 6 days ago by CidVicious@sh.itjust.works to c/foodphotos@sh.itjust.works
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[–] CidVicious@sh.itjust.works 10 points 6 days ago* (last edited 5 days ago) (3 children)

Here's a recipe for anyone who wants it. From Peter Reinhart's The Bread Baker's Apprentice. Amounts are a little odd because I converted it to metric.

Ingredients

    584 g Bread Flour
    11 g Salt
    43 g Sugar
    6 g Instant Yeast (original amount)
    1 Egg, Slightly Beaten
    1/2 stick Butter, Melted
    340 g Milk
  1. Mix all ingredients and knead 6-8 minutes.
  2. Ferment at room temperature 1.5 - 2 hours, until dough doubles in size.
  3. Divide dough, cover, and allow to rest 20 minutes. (Edit: I do a rough preshape here)
  4. Shape into final form and allow to rise 60 to 90 minutes. (Edit: for this step I shape into mini boules and press them a little flatter.)
  5. For buns, bake at 400 15 minutes.
  6. For loaves, bake at 350 for 35 to 45 minutes.

Makes 10 medium buns.

Will also note that there's an egg wash on these.

[–] Fredselfish@lemmy.world 3 points 6 days ago (1 children)

I like this recipe, what's the book?

[–] CidVicious@sh.itjust.works 2 points 6 days ago (1 children)

The Bread Baker's Apprentice - This is variation 2 of his white bread recipe. I'll note that I have the original edition, not the anniversary one, so there may be differences.

[–] Fredselfish@lemmy.world 1 points 5 days ago

Thank you definitely will buy.

[–] ratel@mander.xyz 3 points 6 days ago (1 children)

Is the egg in the recipe list only for the egg wash, or is it in the dough?

Thanks for posting this, I was planning on making some next weekend!

[–] CidVicious@sh.itjust.works 4 points 6 days ago

The egg listed is for the dough, so you'll want an additional egg for the egg wash. Let me know if you have any other questions - the original recipe in the book is quite a bit more detailed, but I just jotted down shorthand for my recipe app.

[–] rustydrd@sh.itjust.works 1 points 6 days ago (1 children)

I'm guessing the temperatures are still in °F, right?

[–] CidVicious@sh.itjust.works 1 points 6 days ago

That's correct, I just use metric units because easier math. Also note that a stick of butter in the US is 4oz or 1/4 pound.