The BEST hamburger buns have this ingredient
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- čas přidán 25. 06. 2024
- These are hands down my favorite hamburger buns. Adding baked and riced potato and using your sourdough starter with a long, natural fermentation results in a bun with incredible softness and flavor complexity. PLUS, it can hang on to all toppings-don't be shy, pile them on; they can take it.
➡️ FULL RECIPE
www.theperfectloaf.com/soft-s...
🍞 FULL INGREDIENTS:
508g All-purpose white flour
203g Russet potato (about 3 medium; baked, riced, cooled)
112g Unsalted butter
91g eggs
25g superfine white sugar
178g whole milk
61g water
11g fine sea salt
183g ripe levain (made with 61g ripe sourdough starter, 100% hydration, 61g AP white flour, 61g water; left to ferment for 3 hours at room temp)
🫙 EQUIPMENT
The BEST potato ricer (for shredding the potato into little bits):
amzn.to/480WlsO
13x18" plastic sheet pan covers (affiliate):
amzn.to/3uduy6s
My favorite parchment paper (affiliate):
amzn.to/3OE6hhZ
All my favorite baking tools:
www.theperfectloaf.com/my-bak...
🎥 CHAPTERS
00:00 Intro
00:36 Ingredients
01:23 1. Prepare Potatoes
02:21 2. Levain
03:12 3. Mix
05:51 4. Bulk Fermentation
06:19 4a. Bulk S&F 1
07:40 4b. Bulk S&F 2
08:25 4c. Bulk S&F 3
09:12 5. Divide and Shape
09:58 5a. Divide
11:45 5b. Shape
13:29 6. Proof
14:07 End of Proof (what to look for)
14:30 Prepare Toppings
15:13 7. Bake
15:24 Outro
#baking #hamburger #sourdough - Jak na to + styl
I've been using your beginner sourdough recipes for the past year and saw a huge improvement in my loaves. Love the videos! Can't wait to try this bun recipe.
Super glad to hear that, Jean! I hope you like these, let me know how they turn out 🙂
Oh man! I follow you on ig for years and I love your ninja detailed recipies on your blog, but watching you actually work on the dough is the next level. Thanks, Maurizio! Those buns look amazing. I am not a big fan of red meat but will use them fot the shrimp burgers :)
Ahh thanks so much! Glad you like the vid. Shrimp burgers sound awesome, or even black bean + quinoa works, too. Happy baking!
I’ve been debating about making these for a while, especially now we are in BBQ season here in Montreal. I don’t have a potato ricer. Can I just mash them well?
@@sharonrossy8917 I bet you can. Just make sure to hit all the small bits and use a fork. Mixer will do the rest.
@@sharonrossy8917 yes, you can, by the way IKEA sells potato ricer if you have one close by. To all the people who do not eat hamburgers, these buns are perfect with jam, honey and all the sweet toppings. I have been making them for ages, just the East European tradition. Happy eating.
Beautiful! Nicely made video.
Thank you, Maura 🙂
These look fabulous! I’m going to try them this weekend!
Thank you! I hope you love them, they're so good 🙂
I loved these recipe! I'll try to do it. Thank you!
Thank you!
I’ve been following you for a few years and you’re the reason I can finally bake sourdough bread. I’ve tried so many other recipes but was never successful until I had your level of detail. But I totally agree with other comments that being able to watch you manipulate the dough is such a game changer!! Thank you so much for making this longer video! Keep them coming! I appreciate all your work, dedication, support, and knowledge. You’re making a huge difference for those of us who are still learning and developing our sourdough skill. Totally made my day to come across this video!
Ahh thank you so much, Christine! Super glad to hear the video helped. I'll be doing quite a bit more of these (and proper hearth-style loaves coming soon!) 🙂 More to come and happy baking!
can't thank you enough 🥺 they turned out so delicious
Right on, Manel! Enjoy 🙂
Love the attention to detail, making quality bread comes down to the sum of the all small things you do👌
thank you, appreciate that. the details are where all the progress (and fun) happen 🙂
Good to see you on CZcams. I've been reading your blog, well, for ages. All the best Maurizio!
Thanks, Lukas! I've been on YT for a long while, but now doing longer more in-depth recipes, I think video helps sometimes! Happy baking
It looks delicious, thank you 👍
🙌🏼
This is a great video! Thank you.
Glad it was helpful!
The recipe for the potato buns are incredible.
The recipe is well explained but you need to follow the steps to achieve one of the best potato buns I have made before.
The Bread was soft, flavorful and delicious. The buns performed well for my 9 hour slow smoked pulled pork. Great job.
Thank you
So glad they worked out for you, Armando! And with a 9-hr pulled pork... heaven! Thanks for the comments and enjoy 🙂
I made this recipe yesterday. Had some potatoes on hand that needed to be used so great timing when I came upon your video. I use an Ankarsrum stand mixer. The buns came out so beautifully well. Taste and texture have moved this recipe to my favorite for sandwich buns. The added bonus was your instructions for using the bench scraper to shape the buns...genious !! Many thanks !!
Sounds great! So glad you liked these :)
Made these and they turned out great. !!!
they're so good, right!? enjoy 🙂
Better looking than any I ever made--my new go-to recipe. Great detailed explaining. And finally, someone who understands that eggs should be added by weight. Thank you
Thanks, Barry! Everything by weight, as I like to say 🙂
After reading so many of your words over the years, it's nice to finally see your face and hear your voice :) keep up the great work, M. All the best!
Thanks so much Jolie!
Love your video! Going to try this soon :) I’m subscribed 🥰
Thank you!
I have made your brioche buns and they were delicious. I'm gonna try making these tomorrow and eat them on Sunday 😁 Will keep you updated.
Ooh, I love those ones, too. Let me know how you like these (well, I'm sure you're going to really like em 🙂). Have fun!
@The Perfect Loaf I unfortunately broke my starter's container and it seems like it's not rising anymore 🤕
@@AmirhoseinHerandy oh no! time to get it back on track. if you feed it with whole grain rye and white flour for a few days it might come back?
Splendid. I'll endeavour to give this a try come the summer bbqs.
🙌🏼
Wow so happy to have a video. Great job! I also have been following you for a few years and most every recipe I have tried has been successfully baked. Can’t wait to try these. I assume I could grate the potatoes after cooling in the refrigerator since I don’t have a Ricer. Thanks!!!
thanks! Yes, you could absolutely grate the potatoes, that'll work. I hope you like these, they're my fav burger buns!
Mil gracias 🤗
hope you love em!
Making these this weekend.
Hope you like these, they're so delicious. Let me know how they turn out!
I found you blog though Michael Green's frist Sour dough video. Like five years ago. I used your recipes many times for beginner sd, 50/50 sd, sd pizza and sd burger buns. I learned baking sd with your recipes. It was a challeging but in the end fulfilling journey and I am very proud of the skills I have learned. Thank you for everything Maurizio! I am really excited for your video content. Greetings from switzerland
Amazing to hear that, Julian! I'm glad you've stuck with SD, it is a bit challenging at the start, but so worth it (I may be biased 🙂). Here's to many more awesome bakes!
Great video! It was fun actually watching you bake instead of just reading about it.
I just found the channel today after subscibing to the newsletter. I love your blog (discovered it while looking for high elevation advise bc I'm at 4600') and I have learned so much reading your detailed descriptions. While I've read most of your recipes, guides, etc., I honestly just started actually using the recipes because I was trying to master the recipes in the Forkish (FWSY). So far I've made your "My best...", cheddar-jalapeno, sandwich (pre-cooked), Pain de Mie. All were fantastic. I'm making these buns this week and hope to eventually work my way through all of your recipes.
Thanks for sharing your passion and knowledge with all of us! My only wish is that you made a quick note about how you've adjusted for high elevation. There are so many possible tweaks, it would be helpful to start learning which to try for different types of breads.
Thanks so much, Jeffrey! Live action baking here now 🙂 More videos coming. Glad to hear my recipes have worked so well for you also!
I take it you've read my guide to high-altitude baking? www.theperfectloaf.com/guides/how-to-bake-sourdough-bread-at-high-altitude/
For this recipe, I typically have to bake these buns a little hotter or a little longer than those at sea level. Aside from that, there's not too much to change with these!
Making these on Sunday, I’ll let you know how they come out!
Please do. Have fun, and enjoy, Patricia!
I’m glad to have a recipe for 10 buns. I haven’t made these yet but on the hunt for a recipe that makes 10.
It's convenient this way, IMO! Enjoy :)
Thank you for these videos and recipes Maurizio! I’m excited to make these. Any tips for doing the potatoes if I don’t have a ricer?
You're very welcome, Justin! You can grate cooked and then cooled potato on a box grater, mince them very finely, or even mash them while still warm. I'd probably go with mashing if I didn't have my ricer!
I tried making this recipe a couple of weeks ago and I messed up because instead of baking the potato I boiled it and it was a mess. Yesterday I tried following each step and it was a huge difference, I can say that this was the best burger buns I've ever had, everyone at my family loved them, I liked them so much that I just got your book, I'm so excited to try all of the recipes on your book, thank you!
Oh no! Yes, boiling them will bring too much moisture to the dough. Glad you corrected it, though, and that they turned out so well for you guys! When I make burger buns (often), I always use this recipe 🙂 Enjoy!
Your videos are excellent and I just ordered your book....I was into sourdough during 2020, then a move and life got in the way, time to get back into it! Thank you!!
Wow, thank you! let me know what you think of my book once you've had a chance to flip through!
For sure I will....do you ever come to the Dallas/Ft. Worth area to speak?@@theperfectloaf
@@PWallace23 I might be doing a class this year in Texas. I'll send these out to my newsletter! theperfectloaf.com/newsletter
FANTASTIC....I'll keep an eye out!!! Have a great day!@@theperfectloaf
Great recipe Maurizio! I didn't know you were on youtube.
Thanks, Sarah! I've been on here for many years, but now I'm starting to do some longer videos with full walkthroughs. More to come!
Making them now.
let me know how they turn out for ya!
Maurizio, you are such a dedicated super-good teacher!!! Amazing work; I am eternally grateful for your useful tips and continued sharing of your recipes of FANTASTIC sourdough creations!!🙏💕✨
I also follow you on Instagram, but seeing here the steps of actual baking process with your explanation is enormous help and inspiration!✨🙌✨
Also, 🌟🌟🌟CONGRATS 👏 for the publication of your brilliant book!!! ✨✨✨👏
Ahh, thank you so much! I really appreciate the kind words and I'm super happy to hear you're enjoying my book!! Happy baking 🙂
For some reason, even though I'm subscribed to your channel, this is the first time I see one of your long videos. I'm happy to see you in front of the camera and explaining everything so perfectly!! Thanks!! I'll bake this the next week!
Ahh very strange! Well glad you've stumbled on them. I thnk if you hit the little Bell next to subscribe it'll tell you when I post new ones. I hope you love these!
Great video!. That kitchenAid, baking without one is like road tripping without a car
Ha ha, definitely a useful tool!
I don't know why, but I had no idea you looked like this. Love you.
I think when you read someone online, you always create your own mental image, right?! Happy baking 🙂
@@theperfectloaf Exactly!!!!
You do an awesome job whit explaining every aspect of making these bun. You are very good at teaching and showing the how to. Thank You I don't have the item for shredding the potatoes...do you have n idea what else could be used?
Thank you! I have a link to the potato ricer (a new one I recently got, which is way better) in the video description. You'll love these buns 🙂
thank you :) have a great Labor Day@@theperfectloaf
Thanks you for recipe ! A question... Can we mix the butter and potatoes together into a mash and add it together at the end to the dough?
Ive not tried that, but yes it should work just fine. Be sure to add that in after you have strengthened the dough sufficiently!
Thank you for sharing the recipe. Is there an alternative for eggs?
I’d try vegan subs like a “flax egg”!
Maurizio, could you tell me if Yukon golds can be substituted for russets?
Yup, those will work, too. Just watch the water content of the dough, you might want to hold back a bit, i'd say just 20g.
Hi Maurizio, thanks for the recipe. Can I ask if your oven temperature fan forced or conventional setting? Thanks. Janis
Hey, Janis! I would probably drop the heat by 25° if using convection. So instead of baking at 450F, I would do 425F. Definitely keep an eye on them during baking to ensure they don't get too brown, too!
To anyone making this, and planning to follow it as a recipe.. Don't rely on your starter doubling in 3 hours.
For reference - my starter never ever ripened in 3 hours, the fastest was probably 5-6 hours, in the hottest day where i live.
And in general there are almost no chances it will ripen in 3 hours anywhere in the world (it would have to be a very hot day in a tropical country)
Rule of thumb is don't try to follow times in any sourdough related video because that's subjective to your starter/temp/humidity
Always important to go by the dough / starter! Great advice.
Hi Maurizio!I followed this recipe and i realised what is a real potato hamburger buns.They are very soft and fluffy like a cotton ball.If you speak italian because i suppose your name comes from Italy i would tell you"Grazie mille di cuore per questa ricettà!Sei un mitico fenomeno che insegna molte cose!"
Grazie! Non parlo molto Italiano ma capisco e parlo un po. Sono felice tu piace il riceto! Buon apettito 🙂
Would this work with just normal mashed potatoes as well? or do we need a potatoe ricer?
Works with mashed potatoes-great Q.
Coarse whole grain in your starter too these days? Can you share your current starter build? Thanks!
Flip flopping between ww and rye, depending on what I have on hand (usually rye, though!). Check out my vid: czcams.com/video/aOpSkHTJApY/video.html&ab_channel=ThePerfectLoaf
This burger buns look super delicious, I think I'm gonna try them since a friend who is a fan of preparing his own burgers challenged me to come up with the perfect sourdough buns. One question, since I don't have a mixer, how would I go kneading this by hand? Thanks in advance and love your content!
Thank you! These are probably the best buns I've ever made, I turn to them time and time again (and why I put them in my cookbook, too!). You can mix this dough by hand, just be sure to strengthen the dough fully before you add in the butter and potato at the very end. You can strengthen by folding the dough for several minutes in the mixing bowl or using a technique like slap and fold-however you typically mix/knead/strengthen. Hope this helps and let me know what you think of the buns!
@@theperfectloaf Thanks for your answer, I'll let you know how they come out. Have a nice day!
If we don’t have a potato ricer, what would you recommend?
Ahh, great Q, I should have stated this in the video. I'd mash them with a masher or fork. Really, anything to get them into really small pieces or a puree.
Do you use convection bake? I found the answer about not having a potato ricer 🙂
I don't for this recipe, but you totally could. Just be sure to watch them, they'll bake in less time. Or, reduce the temp by 25°.
Amazing AMAZING recipe
These are my buns from now on
Period!
In case I want to do them sweet can you suggest me sugar q.ty?
Thank you! Adding a lot of sugar to the buns will have an effect on fermentation. I would say you could add 5% to total flour weight, but more than that and you'd have to let them rise in bulk and proof a lot longer!
@@theperfectloaf thanks a lot. I will try 50g total then
And next time ill try extra sugar and bulk fermentation too
I didn’t see a link to the sheet pan covers. Could you please post / repost? Thanks!
They're in the equipment section in the video description above!
Of course this video didn't load on my phone until after I went back to check the recipe during shaping. I should have developed the dough more--verrry sticky during shaping, even after a bit in the fridge. I mashed the baked potatoes with a fork this time, and immediately ordered a ricer. I've made yeasted potato buns where the potato is boiled and it did seem to blend more easily. Maybe just lowering the hydration a little could take care of the extra water from boiling? However, I know you say baking leads to better results, so I'm anxious to see how they turn out. So happy to see videos! Please do one on the bomboloni :)
Yes, reducing the hydration can definitely offset issues with boiling. It also sounds like your dough might need a little less water, too, if it was too sticky. Or, you could use a little stronger flour in the mix, perhaps 25% bread (high protein) flour will help. I hope they turn out great, please update us! Bomboloni is on my list of things to do a video on very soon 🙂
@@theperfectloaf they were incredible! Perfect addition to our barbecue. I'll be looking out for the bomboloni video. I've noticed that dough can be sticky if I don't develop enough during mixing. Thanks again!
@@megrusso5777 awesome to hear that, Meg! Working on that one soon 🙂
I. Love. These. Buns. Question though: the printable recipe on your blog doesn’t list 61g water for the main dough. Should the main dough also have water? Or just the levain?
So glad you like these, Renee! The 61g of water is used completely in the levain, so you won't add any water to the main dough.
@@theperfectloaf thank you!
how much starter would you use if you already have a fed starter?
I made these today, just brilliant. I did however have a hard time getting the dough to the same consistency as yours. It might be because of a poorer quality of all purpose flour. I kept mixing but had to stop when the dough reached 27 degrees Celsius. The dough never got as nice and easy to the touch as yours. Also quick question - do you use top/bottom heat or fan for the oven?
You could try adding a bit of higher protein flour to you mix, which may help develop a stronger dough. I didn’t use the convection fan but you totally could. Just keep an eye on them they’ll bake faster (or drop temp by 25 degrees).
@@theperfectloaf I will try that next time. The result was very delicious but the struggle was also very real, haha. Thanks for the reply and for the recipe.
does your bowl has has to be heath ceramics :)
yes, yes it is 🙂 I've had this for many years, it's my go-to bread bowl!
can one substitute potato flakes in this recipe
I haven't tried this, they are not easy to get here! If you can sub potato flakes 1:1 for potato, then it should work.
I am trying to locate your recipe. Is it linked here on demonstration?
The link is in the video description!
Hi, I made these today for the first time. I joins your mailing list a couple of years ago and I’m so thankful for your sharing of techniques and recipes.
I wish o can post a picture of how beautiful these buns turned out. They eat exactly as your describe and yes they do not get soggy.
Thank you for sharing and teaching.
Ahh gosh, so glad to hear these worked out so well for you! Enjoy 🙂 #theperfectbun
Can potatoes be substitute with sweet potatoes?
Yes, definitely!
Can I put the shaped dough in the refrigerator after proofing for a longer ferment?
Yes. Then the next day, take them out and let them finish proofing on the counter until very puffy, like you see in the video.
@@theperfectloaf Thank you! One more question. After proofing my sourdough bread, I put it in the frig. for a total of 72 hours from the time of mixing. It's the only way my gluten sensitive daughter can eat bread. Do you think I can do this with these buns, or is 72 hours too much time for this kind of bake?
@@CottonBerryQuilts it'll work, but you might get less rise in the end! i think they'll be just fine
@@theperfectloaf Thanks so much!
If i don't have starter and just wanted to use dry active yeast, how much should i use for t his recipe? thanks
I think usually around 1-2% to total flour is safe, though I can't say for sure, I have not done this with this recipe!
If you want to make a starter, it's easy with my guide! www.theperfectloaf.com/7-easy-steps-making-incredible-sourdough-starter-scratch/
@@theperfectloaf thats what i thought. thats what i. usually use (2%). i am following your guide for starter. thank you
Can you boil the potatoes too or does that mess with the texture?
You can, just be aware they may absorb extra water and make the dough a little softer!
@@theperfectloaf Thank you! Your recipes and videos are such a resource!
Making the recipe now. The dough turned out great. However grating did not work with my grater so I mashed with a fork; I am bummed because now there are little bits of potatoes in the dough. Apparently I did not mash fine enough. Not sure how smooth the buns will be. Next time I will invest in the potato ricer. Hope when done with bake there won’t be bits of potatoes. The bits seem firm even with cooking until very soft. I will let you know how the turn out is.
Ah, bummer! How did they turn out? Mashing will definitely work, I've done it with this recipe and others (sweet potatoes, pumpkin).
@@theperfectloaf Oh my God they turned out perfect. I’ve never baked rolls/bread with fresh potatoes so I was worried when I could feel small bits. Once baked they disappeared like magic lol. The rolls are amazing. Thank you.
@@DesertMoonBathNBody So glad to hear this!!! Enjoy 🙂
A couple of questions from a rank amateur: 1. When I printed the recipe, the g for the flour were different than written here. Is that a misprint? Also, my levain did not create enough to add to the recipe. Is there a reason that mine would not produce enough?
Ah must be a typo. Will check these soon! It’s ok for the Levain to come in a little lower… just be sure to scrap everything out as best you can!
I use rye meal for my starter and levain, it works like crazy. i had a knee replacement 12 months ago and did not bake for 7-8 months. i just left my starter in the fringe fo the whole time. i thought it would die... but no i took it out, fed and after 24h it was overflowing.
@@westaussieeggs8867 rye meal is fantastic!
Question: in the video what is the first liquid you add? I couldn’t find it on the recipe? It’s right before you add the milk.
Hey, Justin! It's the 61g water in the recipe, I had it in a small measuring glass 🙂
@@theperfectloaf so it’s in addition to the 61g used to make the levain?
@@theperfectloaf anyhow I made it without the 61g of water, just the 61g of water in the levain and they still came out pretty good! Buuut I will add that water next time thanks for the response! Big fan!!
@@justinreyes4771 sounds good and thanks for coming back with the update, Justin!
@@justinreyes4771that’s all the water I saw too, just the 61g in the levain, was there more?
Is it safe to add raw egg if the dough is going to ferment at room temperature for the three hours.?
It is! Any enriched bread is done this way, if you think about it. Egg, milk, etc. 🙂
@@theperfectloaf when I make regular bread, I always add eggs but that bread takes 2 hours to make start to finish and not 4 to 6 hours the sour dough takes. Thats what concerns me
@@cathyschuetze makes sense. However, think about something like Panettone, which is naturally leavened (sourdough) and has LOTS of eggs, it's fermented for a significant amount of time at room temp, or warmer. It's been made this way for a long, long time. Before the invention of commercial yeast, all breads were naturally leavened as well.
@@theperfectloaf thank you for your comments. That is reassuring
baking (high temp) will kill the salmonella bacterium, take it from a microbiologist. This is why when I was young in the 50 we bought raw milk, only one available but we boiled it before consumption.
Tried it. For me 450* is too high , buns getting dark too soon. I think 375* works better.
Definitely adjust to suit your oven and altitude!
I just backed these buns, everything went well until I backed them. 450F for 25-30 minutes is too much, they got burned. Maybe it would be better to bake them 10 minutes on this high temperature and then lower the temperature to 350 for the remainder of the time?
Super sorry about that. These are very oven (and elevation)-dependent and need to be watched that first time! Yes, lower temp and for shorter.
I’m not really understanding why you need to do stretch and folds after kneading with the machine for so long. I thought stretches and folds were to develop strength and gluten….didnt you already do that with the stand mixer? It seems like unnecessary time and effort.
If you mix/knead the dough significantly to full development, you're right, you won't need stretches and folds. It really depends on how your dough feels, it may not need any sets at all!