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π New Milk Bread Hamburger Buns!
Published 4 months agoΒ β’Β 3 min read
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New Milk Bread Hamburger Buns!
Hey Readerβ
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What are you baking this week?
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I just returned from a multi-week trip to Italy to visit family (photos and details coming soon to this very newsletter), and...
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Gosh, I'm craving a hamburger.
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A few weeks of eating copious pizza and pasta will do that to ya. I'm not complaining about it, and I know you're not feeling sorry for this overindulgence one bit.
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Given my recent work on panettone and shokupan with my pasta madre (a sourdough starter maintained specifically for these), I was motivated to bring some of this to my regular baking.
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After much testing, I want to introduce you to my newest recipe:
I label them "milk bread" because they were crafted with the same ethos as shokupanβor Japanese milk bread. Here's how
they use the tangzhong technique for extra softness
the only enrichments are sugar, milk, and butter*
the dough is relatively firm and easy to handle
they are light, fluffy, and shred apart (but still quite supportive, which is essentialβmore on why in the recipe post)
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*If you'd like to make these vegan, I have substitutes in the recipe!
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ππΌ Read on (and please see the poll at the end of this email)!
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In this week's newsletter:
Recipe: Fluffy milk bread hamburger buns
Baking Demo: Watch my demo at the recent Tucson Festival of Books
Baking Question: Can I scale up/down pizza dough?
Links: A new baguette... stamp? And the importance of white Sonoran wheat.
π Fluffy Milk Bread Hamburger Buns
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If I'm not baking large, crusty loaves, there's a good chance I'm either making pizza, focaccia, or buns. They're fun and so, so, so much better than anything you can buy at the market.
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I hope you love this recipe. It was fun to meld the world of milk bread with hamburger buns, and really, it's a super versatile dough that could even be baked in a tin for a pan loaf.
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But trust me, you'll want these buns for hamburgers π
Me prepping for my demo to many bakers! If there's dough involved, you can guarantee I'll be smiling.
In March, I attended the Tucson Festival of Books to give a sourdough baking demo and talk about my cookbook. On the big stage, the pressure was on, but the bread turned out wonderfully.
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It was a lot of fun, and I fielded quite a few fantastic questions. You can see the talk below (thank you, Karen, for taking these)!
Joining the TPL Membership helps support all the recipe development and writing that goes into the website, this newsletter, and more (this includes paying guest bakers & contributors fair payment for their work!).
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I read your guide about scaling up and down recipes and it seems like the pizza dough recipe is not written in a way that would allow me to add up the percentages and stuff. I was "hired" (read: demanded) to make pizza for my sisters party and need to make about 35-40 balls of dough. Any suggestions on how to scale this up/ how to go about it if I really only have one stand mixer? Should I divide it into several doubled batches?
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You should be able to scale up that recipe no problem using baker's percentages. The tables are all there in the recipe post, use my guide to do the (simple!) math.
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Also, yes, if your mixer can't handle the single larger batch, the easiest way to do it is to do two different mixes. I would treat them completely separately, like if you were making two different recipes (their own levain, salt, etc.).
π 2 Ways I Can Help You Today
If you're heading out on vacation, be sure you store your sourdough starter to keep it healthy without feeding β
βSonoran White Wheat: A Heritage Grain Revival (YouTube). A beautiful video about Sonoran wheat (a favorite of mine) and how individuals, restaurants, and bakers (like my friend Barrio Bread) use it in Tucson.
Want to make bakery-quality sourdough bread from home? Subscribe for the best sourdough guides and recipes to take your bread from ordinary to incredible.
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