Since a lot of you have asked, you can definitely omit the yeast as well :-). I would recommend you to go for around 20% sourdough starter (500 grams of flour = 100 grams of starter). Make sure that your starter is nice and active. It should have been fed recently, ideally using a 1:5:5 ratio (1 part starter, 5 parts flour, 5 parts water). The whole process will take a little bit longer. Do exactly everything similar. If they turn out a little too flat, consider lowering the hydration slightly on your next bake. Happy baking!
Oh dear I omitted d yeast bcoz I wanted to bake tmrw (proof in fridge overnite). But i only used 10% SD instead of 20% ! Aft 10hrs at 23C my dough only increased 50% in size. I will wait for as much more rise as I can before chilling it for d nite. Tmrw I'll take it out to room temp, divide, preshape, let it proof n bake. Hope for at least 60%. Pls advise what would be a better course of action, appreciate yr exchange, Danke noch einmal
@@patw5550 Moin Pat. That's totally okay. I would take it out, let it sit at room temperature for 2 hours and then shape the buns. It's. better to let them proof already. Better ferment a little too short than too much. Cheers.
I baked these today, and they are fantastic. Great recipe, thank you. I mixed the dough yesterday, using 15% starter with no yeast. I performed a few stretch and folds throughout the evening, then slow-fermented the dough in the fridge overnight. I let them warm up this morning, then shaped the buns, and let them rise for a few hours before baking :)
I made these today!! Ssssoooooooo Yummy!! I baked them in two batches and the first batch browned so fast!! So I covered the second batch for about 15 minutes so they wouldn’t brown so quickly. Both came out great. Thank you for the great recipe and video on how to make them
Moin Korinne. You are most welcome. Yes - great idea. If you use an egg wash with both water/egg they shouldn't brown as quick as well. More steam would also help. Glad you enjoyed them!
@@patw5550 It's between 200 and 230°C. I would advise to not go higher since you don't want them to develop too much of a crust. Consider baking all the way with steam.
So I thought you did a perfect video. I LOVED that you did bakers percentages with weights. Doesn’t it make us feel like pros because we know what it means. Haha. Ty for getting back to me so quickly. It really means a lot! Ty
Hi Lisa, sank you very much! I feel since making the video I already optimised the recipe haha. You are welcome. Feel free to reach out with more questions.
How can you not like this video? What are you doing at a video about the perfect sourdough buns if you are not interested? Gotta love the great explanation and German humor! This guy is hilarious!
@@the_bread_code No. Thank you!! Thank to your amazing and funny video’s i’m making one perfect bread after the other. With other tutorials they came out as frisbees. 👍💪🙏
Made these yesterday for burgers..really amazing. I did have to add about 50g more milk as my dough was way too stiff early on. No issues otherwise - the family loved them! Thanks -
Moin Bruder! Thanks a lot from Brasil!!! I made the breads yesterday. They were amazing! best brioches I've made ever! As I only used the levain, I let it ferment for much longer. Something like 4x more time than you did on the video more or less. I actually used your tip to wait for them to double in size! after they were shaped and put on the baking sheet, it took 8h at 20ºC to get to the right spot using 20% levain in relation to the weight of flour! Amazing recipe and excellent video! Thank you again!!!!
Thanks, Hendrick! My first time ever making brioche or burger buns and they came out great! Looking just like yours 👍. (Also for pulled pork; my son's amazing recipe with my husband's amazing potato salad and my amazing coleslaw, lol. Good eating, today.)
I love your sourdough bread recipe: 400 gm bread flour, 100 whole wheat flour (500 gm total flour) and 325 gm water = 65% hydration. Easy math. Easy to adjust. But 700 gm flour!! Everything in my kitchen is covered in flour dust - now my calculator too?!? For those of us who aren't great at math, would love to see the amounts for maybe 6 rolls, but easier to calculate!
I made hamburgers buns with sourdough once, but I used way too little (about 5%). Ended up having to proof them for over 24 hours, but they ended up as the most flavorful hamburger buns I've ever made. Probably not the optimal way to do it, but they were absolutely delicious :D
Thank you! It took me few attempts. I think what I learned from the last iteration, steam is very important during the bake. You don't want them to develop a big crust.
I knead with a Danish dough hook. It works a lot better for me than stretch and folds. I also do less work and let rest time build the gluten strength.
I'm baking these buns for the first time. I would like to do an overnight proof in the refrigerator and bake the following day. At what stage would you recommend the refrigerator proof?
Hello @the_bread_code! Thank you so much for your amazing tutorials. I learn so much from them! Question, if I may ask: how long typically does it take for your rolls to be ready for baking? You described the indentation which is helpful but was wondering about a general range of time. Thanks! 😊
They look amazing! I've just got the dough undergoing its first proof. My dough looked a little dry, so I've upped the hydration slightly (around 5% extra liquid)
Just saw this post after I posted the same thing! I think I added about 50g more milk - maybe a bit less. Regardless, the dough was a lot more stiff than I'm used to working with - so I'll probably up the milk some more to get the crumb even moister.
What temperature did you bake them? You mentioned preheating to the maximum temp and then reducing, but I didn't see what the actual baking temp was. Thanks!
Moin Herr Saha, sehr gut. You will love them. In the description I changed the quantities a little. I upped the butter and also the water a little bit. Make sure you proof them long enough until they pass the finger poke test. Happy baking.
@@the_bread_code I have made them twice now and I absolutely love them! Thank you for the bakers math, that really helped me make a smaller batch. Also, the 55% hydration was a bit hard for me, though I'm a complete novice. But the second time I took it to like 51% and that was miles easier. This is now going to be a regular feature. Danke!!
Moin Carlos. Yes, you could definitely do that. Maybe try using a little less yeast, I am scared they could overproof. But, give it a shot and report please 😎. Fridge is a great way to add additional flavor.
Moin Yuri. Just omit the yeast completely. The proofing times might be a little longer :-). Shape your buns when you note your main dough doubled in size. Then wait with proofing until you can finger poke them. You are good to go! I would advise around 20% sourdough based on the flour you are using.
Habe das Video jetzt erst entdeckt und stelle immer wieder das gleiche Problem fest: mein Teig hat nicht die richtige Konsistenz- er ist zu flüssig. Mein Starter ist Bombe, ich kann mir nur vorstellen, dass mein Mehl einfach noch nicht das richtige ist. Hast du einen Tipp, wie man “Bread Flour” gut ersetzen kann mit unseren Supermarkt-Mehlen? Danke! Liebe Grüße aus Wien 🥖
Hello! very good recipe thanks! if I want to make this recipe with only sourdough starter without dry yeast. How much more sourdough starter would you think is ideal? Could I make a Bulk and a fridge proving like a sourdough bread? Or do you think the times would be different? Thanks again for the great video!
Moin Garcia. Excellent question. I would opt for around 20% sourdough starter based on the flour mass. Things will be a little bit slower, as the yeast is not present. But just wait until your dough doubled in size, then proceed and shape the buns :-)
These look great ... Would this recipe work with diary free ingredients? Eg. Oat milk instead of dairy milk and plant based butter instead of dairy butter?
Can you please add the note on how to bake it to the description of the video? What is the recommended temperature and the length of the baking with/without steam, it will really help. Because 2 of my children doesnt allow me to watch the video when I need it. Thank you so much and sorry for bothering you!!! They look so good so far
No worries. For sure. For baking bake with steam for around 15 minutes at 200°C. Then bake another 15 minutes or more until you have the desired color. This depends on how you like the buns. Cheers
hey, great video as always! was für Mehl kaufst du? sowohl für Sauerteigbrote aber auch für solche Buns? Bin mit den deutschen Mehlsorten immer verwirrt.. herzlicher Gruß, Johannes
@@the_bread_code der Hammer! vielen Dank dir für deine Antwort! Ich muss mir noch gutes Mehl besorgen um bei den Giveaway mit dem no-knead-bread mitzumachen 😊 herzlicher Gruß
Hey there, if I got a stand mixer to speed things up a little, cause I´m prepping for a big dinner. What do i have to do different? Is it just?: - Mix the ingredients - Wait for ~1h - Knead it in the stand mixer until the gluten structure has formed - Waiting to double - Shaping - Bun proofing - Egg wash - Baking
Moin Paulo. Excellent question. This recipe on purpose has that slight sour tang. The sweetness, paired with the tang makes it so unique. If you don't linke the tang, then you could just omit the sourdough and only use the yeast. Happy baking!
Hi Paulo. I noticed that enriched bread leavened with sourdough has that distinct tang when eaten just off the oven or when the bread has just slightly cooled, but the tang is gone or minimal when the bread has completely cooled. Maybe let the bread cool first (about 4hours for buns) and just warm them up in the oven before serving? Cheers.
I have a question when you're making a loaf of sourdough bread and you using both sourdough starter and yeast how much sourdough starter is the right amount?
I see that you melt the butter and mix it into the dough from the first place without any previous gluten development. I tried the recipe and my brioche buns were wonderful. However, could we apply this technique to panettone as well? Looking forward to your fastest response! :)
@@the_bread_code haha it's okay because i tried! Despite the large amount of enrichment, 3 folds were enough to develop a well-built gluten network in my panettone dough. Luckily, it has been the most eficient and effortless technique for hand-mixing enriched dough i've found
Hi, I'm thinking to give this formula a try though I have few questions for you! :) The hydration in the formula is 55% though would the melted butter and eggs count also as liquids in the dough? Any reason why those are not included in the hydration percentage? Also...by counting the butter and eggs as liquid the hydration would jump up to around 90% (55% milk + 20% melted butter + 15% eggs) which seems to be a lot compared to how your dough looks like in your video...does my theory make sense?? Look forward to hearing from you...and thanks in advance for helping. Keep the videos coming...I really think they are instructive.
Hey Andrea. Sorry for the slow response. I have adjusted the recipe and the ingredients in the description are up to date. I made the dough a little more elastic than in the video :-). The hydration is just the milk, the eggs and butter increase it. That's correct yep. Give it a shot. They are delicious!
Hi Stefano. Thanks for the comment, that means a lot. Excellent question. You can choose the amount of yeast that you would like to use. This will just speed up or slow down the fermentation process. You could also use 3% fresh yeast, then everything will be a little slower. That's how I started initially. I'd choose the value depending on the schedule of your day. Cheers!
I've baked brioche many times but d eggwash has never turned out glossy. (Mix egg n water, as most videos show). Even applying a 2nd coat it still looks matt/ dry. Any ideas ?
Hi, Thanks for this recipe l doubled the portions to make more buns but the dough got tooo sticky and took alot of kneading but still sticky couldnt handle it at all.
Hmm, watching a number of bread baking things, it seems that many do not put butter in until the dough is well mixed. Finally one channel commented that butter goes in last because it does, or can interfere with gluten development. Didn't seem to be a problem here...
Hi Mr. Bread Code. Is your name a secret, by the way :-). But my question is different. Do you make bagels in Germany? If you do, do you have good sourdough recipe for bagels? Thank you!
@@the_bread_code Nice to meet you, Hendrik! I know you guys have something similar to bagels, it called pritzel, if I name it right. They are actually much closer to Ukrainian bagels, than Canadian bagels. I am from Ukraine originally. :-). Do you cook those?
@@yuriymosiyenko6234 Aaaah I see. I have not made them yet, but we Germans love them. I still need to learn hehe. I wanted to visit a baker and learn how they are made. Very interesting, did not know that it is famous in Ukraine too. What is the name?
@@the_bread_code Please, let me know when you find out :-) I really want to try. Yes, they are very popular in Ukraine. Probably not exactly pritzels, but very similar. We call them "bubliki". en.wikipedia.org/wiki/Bublik
@@the_bread_code What temperature did you bake them at? I just did mine at 200/220 but it only took 15 minutes so I'm worried the inside isn't cooked... I have them resting now and will check when they are cooled. Wondering what temp you did if it was 30 mins?
Moin Jose. Excellent question. For buns I am always a little twisted. I proof them on the tray without support. With sourdough proofing takes 2-3 hours typically. This means that the buns are quite flat when they go into the oven. That's why I prefer a little bit of yeast to speed up the process of proofing to 30-60 minutes. Hope this makes sense :-).
Hope someone can help. I don’t understand bakers percentage (yet). Could someone break this recipe down for me in grams? I’d very much appreciate it. These buns look amazing.
@@the_bread_code instead of guestimating the weight of each ball, based on the mass of the total ingredients, why didn't you weigh the whole mass of dough and then divide by 9 to find the weight of each ball?? There is always wiggle room from the calculated measurement and the actual anything, as you know from experience as an engineer...
The Bread Code ; omg I’m so sorry...I was in the middle of baking. I did not want to capitalize all that. Pls excuse my bad manners. Those rolls are cooling on my rack as I write. Ty so much for the recipe! 😘☺️
Moin Yeni. Baker's math is challenging, I agree! So let's say you have 500 grams of flour, then 1% would be 5 grams of another ingredient. This way you can make more buns and it is easy to calculate when you increase the flour.
I need to try this without any yeast at all :-). For buns I like to use a little bit of yeast, since you don't have a banneton where you proof them in.
@@the_bread_code Clipper Commercial 12 Pack Set - Melamine - Nappie Bowl, White - 15 Ounce - www.amazon.ca/dp/B00SS0OT06/ref=cm_sw_r_cp_api_i_4Z4yFbKH4RTPB or anything similar. I got mine from the dollar store here. I use them for pizza dough too
Since a lot of you have asked, you can definitely omit the yeast as well :-). I would recommend you to go for around 20% sourdough starter (500 grams of flour = 100 grams of starter). Make sure that your starter is nice and active. It should have been fed recently, ideally using a 1:5:5 ratio (1 part starter, 5 parts flour, 5 parts water). The whole process will take a little bit longer. Do exactly everything similar. If they turn out a little too flat, consider lowering the hydration slightly on your next bake. Happy baking!
Oh dear I omitted d yeast bcoz I wanted to bake tmrw (proof in fridge overnite). But i only used 10% SD instead of 20% ! Aft 10hrs at 23C my dough only increased 50% in size. I will wait for as much more rise as I can before chilling it for d nite. Tmrw I'll take it out to room temp, divide, preshape, let it proof n bake. Hope for at least 60%.
Pls advise what would be a better course of action, appreciate yr exchange, Danke noch einmal
@@patw5550 Moin Pat. That's totally okay. I would take it out, let it sit at room temperature for 2 hours and then shape the buns. It's. better to let them proof already. Better ferment a little too short than too much. Cheers.
Thank you very much, Hendrik, I will definitely try!
I baked these today, and they are fantastic. Great recipe, thank you. I mixed the dough yesterday, using 15% starter with no yeast. I performed a few stretch and folds throughout the evening, then slow-fermented the dough in the fridge overnight. I let them warm up this morning, then shaped the buns, and let them rise for a few hours before baking :)
This was the most straightforward, BS-free recipe I could find. Thank you so much.
Moin Everything Under The Sun, you are most welcome! Feel free to reach out with more questions at any time. Happy baking and cheers from Hamburg.
I made these today!! Ssssoooooooo Yummy!! I baked them in two batches and the first batch browned so fast!! So I covered the second batch for about 15 minutes so they wouldn’t brown so quickly. Both came out great. Thank you for the great recipe and video on how to make them
Moin Korinne. You are most welcome. Yes - great idea. If you use an egg wash with both water/egg they shouldn't brown as quick as well. More steam would also help. Glad you enjoyed them!
What temperature did u bake at, please ? Tq
@@patw5550 It's between 200 and 230°C. I would advise to not go higher since you don't want them to develop too much of a crust. Consider baking all the way with steam.
So I thought you did a perfect video. I LOVED that you did bakers percentages with weights. Doesn’t it make us feel like pros because we know what it means. Haha. Ty for getting back to me so quickly. It really means a lot! Ty
Hi Lisa, sank you very much! I feel since making the video I already optimised the recipe haha. You are welcome. Feel free to reach out with more questions.
How can you not like this video? What are you doing at a video about the perfect sourdough buns if you are not interested?
Gotta love the great explanation and German humor! This guy is hilarious!
Wow, thank you!
@@the_bread_code No. Thank you!! Thank to your amazing and funny video’s i’m making one perfect bread after the other. With other tutorials they came out as frisbees. 👍💪🙏
Great recipe. The brioche came out perfect with 20% sourdough starter.
Made these yesterday for burgers..really amazing. I did have to add about 50g more milk as my dough was way too stiff early on. No issues otherwise - the family loved them! Thanks -
Awesome. Glad they turned great. What flour have you been using?
@@the_bread_code I used a stone ground all purpose - locally milled. It's a combination hard and soft red wheat from Texas. They were a big hit!
Moin Bruder! Thanks a lot from Brasil!!! I made the breads yesterday. They were amazing! best brioches I've made ever! As I only used the levain, I let it ferment for much longer. Something like 4x more time than you did on the video more or less. I actually used your tip to wait for them to double in size! after they were shaped and put on the baking sheet, it took 8h at 20ºC to get to the right spot using 20% levain in relation to the weight of flour! Amazing recipe and excellent video! Thank you again!!!!
Thanks, Hendrick! My first time ever making brioche or burger buns and they came out great! Looking just like yours 👍. (Also for pulled pork; my son's amazing recipe with my husband's amazing potato salad and my amazing coleslaw, lol. Good eating, today.)
p.s. I made a cheat-sheet for the different ingredient measurements for 1 - 18 buns, based on your recipe, if you want it.
I would love a copy of the cheat sheet ... if you read this (2 years later :-) Thanks.
@@karenthompson4251
I love your sourdough bread recipe: 400 gm bread flour, 100 whole wheat flour (500 gm total flour) and 325 gm water = 65% hydration. Easy math. Easy to adjust. But 700 gm flour!! Everything in my kitchen is covered in flour dust - now my calculator too?!? For those of us who aren't great at math, would love to see the amounts for maybe 6 rolls, but easier to calculate!
Thanks! And sorry haha. I just tried and then I think I had a bun too less, that's why I increased it 😅
I made hamburgers buns with sourdough once, but I used way too little (about 5%). Ended up having to proof them for over 24 hours, but they ended up as the most flavorful hamburger buns I've ever made. Probably not the optimal way to do it, but they were absolutely delicious :D
OMG you make it look so easy
Thank you! It took me few attempts. I think what I learned from the last iteration, steam is very important during the bake. You don't want them to develop a big crust.
I will try this in this weekend! Thanks for sharing!
You were welcome 🙏🏻
I knead with a Danish dough hook. It works a lot better for me than stretch and folds. I also do less work and let rest time build the gluten strength.
Thank you for this!!!
Very good!! Will try it soon!
I'm baking these buns for the first time. I would like to do an overnight proof in the refrigerator and bake the following day. At what stage would you recommend the refrigerator proof?
Hello @the_bread_code! Thank you so much for your amazing tutorials. I learn so much from them! Question, if I may ask: how long typically does it take for your rolls to be ready for baking? You described the indentation which is helpful but was wondering about a general range of time. Thanks! 😊
They look amazing! I've just got the dough undergoing its first proof. My dough looked a little dry, so I've upped the hydration slightly (around 5% extra liquid)
Just saw this post after I posted the same thing! I think I added about 50g more milk - maybe a bit less. Regardless, the dough was a lot more stiff than I'm used to working with - so I'll probably up the milk some more to get the crumb even moister.
What temperature did you bake them? You mentioned preheating to the maximum temp and then reducing, but I didn't see what the actual baking temp was. Thanks!
Trying this today! Hope zey turn out az good!!
Moin Herr Saha, sehr gut. You will love them. In the description I changed the quantities a little. I upped the butter and also the water a little bit. Make sure you proof them long enough until they pass the finger poke test. Happy baking.
@@the_bread_code noted Herr Code. I shall update you after I've tasted them!
@@the_bread_code I have made them twice now and I absolutely love them! Thank you for the bakers math, that really helped me make a smaller batch. Also, the 55% hydration was a bit hard for me, though I'm a complete novice. But the second time I took it to like 51% and that was miles easier. This is now going to be a regular feature. Danke!!
Would i be able to use sprouted einkorn flour
Freaking awesome! Will try some these days and update.
Moin! Awesome, yes please. Feel free to reach out with more questions.
Do you think I could try to start this recipe in the evening and proof them in the refrigerator after shaping to bake in the morning?
Moin Carlos. Yes, you could definitely do that. Maybe try using a little less yeast, I am scared they could overproof. But, give it a shot and report please 😎. Fridge is a great way to add additional flavor.
And one more question, please. I still want to make it sourdough only, no yeast. Can you advise what would be changes for that? Thank you so much!
Moin Yuri. Just omit the yeast completely. The proofing times might be a little longer :-). Shape your buns when you note your main dough doubled in size. Then wait with proofing until you can finger poke them. You are good to go! I would advise around 20% sourdough based on the flour you are using.
Awesome!
Moin Grzegorz Cempla, you are most welcome! Feel free to reach out with more questions at any time. Happy baking and cheers from Hamburg.
Can I make it by substituting egg with 1/4 cup of curds, as I cannot eat eggs? please reply. ThANKS
Habe das Video jetzt erst entdeckt und stelle immer wieder das gleiche Problem fest: mein Teig hat nicht die richtige Konsistenz- er ist zu flüssig. Mein Starter ist Bombe, ich kann mir nur vorstellen, dass mein Mehl einfach noch nicht das richtige ist. Hast du einen Tipp, wie man “Bread Flour” gut ersetzen kann mit unseren Supermarkt-Mehlen? Danke! Liebe Grüße aus Wien 🥖
Hello! very good recipe thanks! if I want to make this recipe with only sourdough starter without dry yeast. How much more sourdough starter would you think is ideal? Could I make a Bulk and a fridge proving like a sourdough bread? Or do you think the times would be different? Thanks again for the great video!
Moin Garcia. Excellent question. I would opt for around 20% sourdough starter based on the flour mass. Things will be a little bit slower, as the yeast is not present. But just wait until your dough doubled in size, then proceed and shape the buns :-)
@@the_bread_code oh thanks for the tips! UA-cam notifications didn’t notify me about your response! 😒 love yours videos! Thank you again!
These look great ... Would this recipe work with diary free ingredients? Eg. Oat milk instead of dairy milk and plant based butter instead of dairy butter?
Yes you can!
Can you please add the note on how to bake it to the description of the video? What is the recommended temperature and the length of the baking with/without steam, it will really help. Because 2 of my children doesnt allow me to watch the video when I need it. Thank you so much and sorry for bothering you!!! They look so good so far
No worries. For sure. For baking bake with steam for around 15 minutes at 200°C. Then bake another 15 minutes or more until you have the desired color. This depends on how you like the buns. Cheers
hey, great video as always! was für Mehl kaufst du? sowohl für Sauerteigbrote aber auch für solche Buns? Bin mit den deutschen Mehlsorten immer verwirrt..
herzlicher Gruß, Johannes
Moin Johannes! Hab das hier mal aufgeschrieben: blog.the-bread-code.io/tutorial/2020/08/20/sourdough-flour-in-germany.html. Beste Grüße.
@@the_bread_code der Hammer! vielen Dank dir für deine Antwort! Ich muss mir noch gutes Mehl besorgen um bei den Giveaway mit dem no-knead-bread mitzumachen 😊 herzlicher Gruß
@@johbuldmann0206 sehr gerne! Viel Erfolg!
These are just beautiful! How many days do they last?
Sank you. They have been eaten the same day 😂. But, you could also freeze them and have them ready for every upcoming burger party.
days? you measure that in milliseconds
Enjoying your content, thanks for sharing! #SUBSCRIBED
Thank you very much! Happy baking. Feel free to reach out with questions!
Hi, really nice recipe, I have a question about the oven programming, is it in static or fan mode?
Static. Recently I have started to bake them at 200°C, so even a little less.
Hey there,
if I got a stand mixer to speed things up a little, cause I´m prepping for a big dinner. What do i have to do different?
Is it just?:
- Mix the ingredients
- Wait for ~1h
- Knead it in the stand mixer until the gluten structure has formed
- Waiting to double
- Shaping
- Bun proofing
- Egg wash
- Baking
Does it make any difference if using soft (room temp) or melted butter ?
Moin Pat. Not that I know. Both should work!
they remind me of Scottish Morning Rolls, have you ever made those?
Ufff. Those look very good. Now I am hungry!
@@the_bread_code would love to see a foreigner attempt them, even English people can't seem to do them right
Great video! But How do you reduce or eliminate the tang of the bread? Thank you!
Moin Paulo. Excellent question. This recipe on purpose has that slight sour tang. The sweetness, paired with the tang makes it so unique. If you don't linke the tang, then you could just omit the sourdough and only use the yeast. Happy baking!
Hi Paulo. I noticed that enriched bread leavened with sourdough has that distinct tang when eaten just off the oven or when the bread has just slightly cooled, but the tang is gone or minimal when the bread has completely cooled. Maybe let the bread cool first (about 4hours for buns) and just warm them up in the oven before serving? Cheers.
I have a question when you're making a loaf of sourdough bread and you using both sourdough starter and yeast how much sourdough starter is the right amount?
In that case the leavening power is mostly coming from the yeast. The starter enhances the taste. I like 10-20% sourdough starter based on the flour.
Hey bro! Another doubt! How many coil folds do you do in the dough? Thanks
Moin brooo. Whenever I see the dough flattened out quite a lot. That's when I apply another coil fold.
I see that you melt the butter and mix it into the dough from the first place without any previous gluten development. I tried the recipe and my brioche buns were wonderful. However, could we apply this technique to panettone as well?
Looking forward to your fastest response! :)
Moin Hai Chi, thank you! Yes, I don't see why that could not work. But I am also no Panettone expert hehe.
@@the_bread_code haha it's okay because i tried! Despite the large amount of enrichment, 3 folds were enough to develop a well-built gluten network in my panettone dough. Luckily, it has been the most eficient and effortless technique for hand-mixing enriched dough i've found
@@hachinguyen5473 Good to know. Thank you!
Can you make the dough without the added yeast?
Yes! Try to use a stiff sourdough starter as a full yeast replacement.
Hi, I'm thinking to give this formula a try though I have few questions for you! :)
The hydration in the formula is 55% though would the melted butter and eggs count also as liquids in the dough?
Any reason why those are not included in the hydration percentage?
Also...by counting the butter and eggs as liquid the hydration would jump up to around 90% (55% milk + 20% melted butter + 15% eggs) which seems to be a lot compared to how your dough looks like in your video...does my theory make sense??
Look forward to hearing from you...and thanks in advance for helping.
Keep the videos coming...I really think they are instructive.
Hey Andrea. Sorry for the slow response. I have adjusted the recipe and the ingredients in the description are up to date. I made the dough a little more elastic than in the video :-). The hydration is just the milk, the eggs and butter increase it. That's correct yep. Give it a shot. They are delicious!
@@the_bread_code are the eggs and egg yolk meant for the dough ? Or the yolk is meant for the egg wash?
@@chaneliza6075 Hi. I use both for the dough :-)
@@the_bread_code Thankyou.
Are you sure my friend? 6% of fresh yest on 700 grams of flour means 42 grams! Is not too much??? Anyway A-M-A-Z-I-N-G recipe!!!
Hi Stefano. Thanks for the comment, that means a lot. Excellent question. You can choose the amount of yeast that you would like to use. This will just speed up or slow down the fermentation process. You could also use 3% fresh yeast, then everything will be a little slower. That's how I started initially. I'd choose the value depending on the schedule of your day. Cheers!
Hallo,
Sind die Burger Buns immer noch gut und lecker wenn ich Sie mittags Backe und Abends esse?
Ja! Auf jedenfall. Ich friere die gerne ein. Die halten sich wirklich sehr lange.
@@the_bread_code super Danke probiers morgen gleich aus😁😍
I've baked brioche many times but d eggwash has never turned out glossy. (Mix egg n water, as most videos show). Even applying a 2nd coat it still looks matt/ dry. Any ideas ?
Try reducing the water in your egg wash, that should help. The more egg, the more glossy. Hope it helps.
Hi,
Thanks for this recipe l doubled the portions to make more buns but the dough got tooo sticky and took alot of kneading but still sticky couldnt handle it at all.
Why did you add in all the ingredients? Whereas normally, the butter is incorporated later on right? Just wondering
I wish u had pulled d brioche apart with yr fingers. Were there beautiful filaments separating in layers ?
Moin Pat. Sorry, next time. Yes, very delicious. They soaked up all that juice from the burger patty, a clear winner.
Hmm, watching a number of bread baking things, it seems that many do not put butter in until the dough is well mixed. Finally one channel commented that butter goes in last because it does, or can interfere with gluten development. Didn't seem to be a problem here...
OMG drtrooling here!
Haha thank you. They are really good, I love making them everytime I feel like burgers.
has anyone attempted an overnight version of this? I'm going to try; Wish me luck!!
Good luck! I have made it a few times. Just make sure to use very little yeast. Maybe 0.1% or so.
Hi Mr. Bread Code. Is your name a secret, by the way :-). But my question is different. Do you make bagels in Germany? If you do, do you have good sourdough recipe for bagels? Thank you!
Moin Yuriy, my name is Hendrik. Nice to meet you, cheers! I never made bagels, sorry :-(. We Germans don't eat them that often.
@@the_bread_code Nice to meet you, Hendrik! I know you guys have something similar to bagels, it called pritzel, if I name it right. They are actually much closer to Ukrainian bagels, than Canadian bagels. I am from Ukraine originally. :-). Do you cook those?
@@yuriymosiyenko6234 Aaaah I see. I have not made them yet, but we Germans love them. I still need to learn hehe. I wanted to visit a baker and learn how they are made. Very interesting, did not know that it is famous in Ukraine too. What is the name?
@@the_bread_code Please, let me know when you find out :-) I really want to try. Yes, they are very popular in Ukraine. Probably not exactly pritzels, but very similar. We call them "bubliki". en.wikipedia.org/wiki/Bublik
@@yuriymosiyenko6234 Thanks for sharing! Maybe you brought them to the US back then?
Does anyone know can the milk be replaced with dairy free milk like oat milk?
Moin Christine. You can definitely replace it. No worries :-). You could also use beer 😋
@@the_bread_code Well I might just have to try that too!
@@the_bread_code What temperature did you bake them at? I just did mine at 200/220 but it only took 15 minutes so I'm worried the inside isn't cooked... I have them resting now and will check when they are cooled. Wondering what temp you did if it was 30 mins?
They are cooked through!!! Should I cook at a lower temp next time though?
You use sourdough starter but also yeast.. Why is that? Isn't the sourdough powerful to make the crumb airy enough?
Moin Jose. Excellent question. For buns I am always a little twisted. I proof them on the tray without support. With sourdough proofing takes 2-3 hours typically. This means that the buns are quite flat when they go into the oven. That's why I prefer a little bit of yeast to speed up the process of proofing to 30-60 minutes. Hope this makes sense :-).
@@the_bread_code Sure, makes sense. A bit of more expansion in the oven this way.
Hope someone can help. I don’t understand bakers percentage (yet). Could someone break this recipe down for me in grams? I’d very much appreciate it. These buns look amazing.
Why didnt you weigh the total mass and divide by 9??
Moin Jiexi. Sorry - could you elaborate please? Did not fully get it. Thanks!
@@the_bread_code instead of guestimating the weight of each ball, based on the mass of the total ingredients, why didn't you weigh the whole mass of dough and then divide by 9 to find the weight of each ball?? There is always wiggle room from the calculated measurement and the actual anything, as you know from experience as an engineer...
WHAT OVEN TEMP???
Hi Lisa, around 230°C. Bake with steam all the time, very important!
The Bread Code ; omg I’m so sorry...I was in the middle of baking. I did not want to capitalize all that. Pls excuse my bad manners. Those rolls are cooling on my rack as I write. Ty so much for the recipe! 😘☺️
@@lisamurphy5770 Lol. No problem at all! Hope zey turned out well.
I still dont understand with percentage🤭sorry for me
Moin Yeni. Baker's math is challenging, I agree! So let's say you have 500 grams of flour, then 1% would be 5 grams of another ingredient. This way you can make more buns and it is easy to calculate when you increase the flour.
Hi , i can find the recipe , you would not be able to show it at the beginning of your movies ,
Why do you not need to score these?
Excellent question! I am baking them with as much steam as possible. This way the surface won't tear.
Why didn't u autolyse ? Tq !
Good idea to add it. Back then I probably didn't know better!
wish you hadn't added yeast.
I need to try this without any yeast at all :-). For buns I like to use a little bit of yeast, since you don't have a banneton where you proof them in.
@@the_bread_code they look amazing. I use small melamine bowls for them.
Could you send a link please? Thanks!
@@the_bread_code Clipper Commercial 12 Pack Set - Melamine - Nappie Bowl, White - 15 Ounce - www.amazon.ca/dp/B00SS0OT06/ref=cm_sw_r_cp_api_i_4Z4yFbKH4RTPB or anything similar. I got mine from the dollar store here. I use them for pizza dough too
Is there anything more disappointing thing in a sourdough recipe than yeast?
Where is the recipe?
Moin Mary. It is in the description of the video :-)
The Bread Code thank you. It took me a while to figure it out but I finally found it! Thank you! I made them yesterday and they are delicious!
"Sourdough Brioche" ... proceeds to add dry yeast. 😒
Thumbs down! Don't call it sourdough if you're adding yeast!