📖 Find the written recipe in the link below the video. 🥨 Become a channel member ⤵ ua-cam.com/channels/zSKbqj9Z042HuJTQI9V8ug.htmljoin 🌾 Support the channel on Ko-Fi ⤵ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🍞 Share your bread pictures here ⤵ www.flickr.com/groups/chainbaker/
Tried this recipe today and it yielded very soft buns and at the same time holding their structure and not tearing easily. Thanks for these recipes I've learned a lot from you
I'm always impressed by ChainBaker's videos, but also with the tips in the comment section. I especially like the videos that compare techniques and the impact of ingredients. Scientific method.
I've avoided using scald and no-knead at the same time, a normal scald won't mix without kneading. Using all water for the scald solves this issue and simplify the recipe. That's amazing! Also, your patty recipe is really similar to our Pljeskavica patty ❤
If you are impatient like our Chainbaker, and don't want to wait the full three hours, I am pretty sure that setting the bowl into an ice bath could dramatically accelerate the cooling process of the scald. And if I understand correctly what the scald does, then there probably isn't too much happening with the flour during those long three hours. The bulk of what we want it to do (gelatinization) probably happens almost immediately. And any remaining enzyme activity is probably going to happen in the next 30 minutes (most of these processes are fast when the temperature is elevated). But Charlie could correct me, if he knows of crucial processes that happen during this full three hour time.
@@gutschke I scald with half the water, then cool it down with milk for the other half of the liquid. Results in a softer and more flavorful bun, and makes the initial process significantly faster.
Ohhh, thats so smart. I was just thinking of making these and this 4 hour old comment is gonna make this so much faster, I might actually have them ready for dinner lmao. Thank you two for sharing your experience and your smart input!! @@LunarisDream
Do I like the no-knead method? No, I don't. I just LOVE it! It simplified my bread making a lot, especially if we are talking about sticky dough, such as brioche (and especially when you don't have a machine for kneading, which is my case).
Baked these this evening and made the burger, too! Wow, the bun is so very soft - a perfect compliment to this perfectly seasoned burger. It did require some “squishing” to be able to bite into this behemoth of a burger. It’s late in the evening, but this is a perfect ending to an extremely hectic work day. Many thanks to Charlie for sharing this wonderful recipe. (#215) Photos have been posted - I have to say it "Wobbly Balls!!" 😆
I like both recipes a lot, but I am like the other people I like to need but sometimes not so both recipes will work for me. Thank you so much for being there for us world needs you more than you think
Love this no-knead recipe and the fact that you include a hamburger recipe - yay! I really do appreciate the "food" recipes that you share - baker, pastry chef and a chef - all rolled up into one! 🤩🤩🤩🤩🤩 WOBBLY dough balls! HAHA! Red onions and garlic in the burger - oh, yeah!! 166K subscribers - slowly but surely, we will each 200K!!!
Love it! These buns, look doable! Im a burger fan and usually do them once a week, lettuce wrapped. But I do love a good bun too with ketchup, tomato and onion-bacon jam for me. Gonna try this!
I made these buns yesterday and I have to say they are sensational! Soft yet beautifully springy, holding their shape perfectly. I doubled the recipe and made 8 buns. Being winter here, the room temp is also much lower (17-18C), so the final proof took 4 hours. But they turned-out amazingly.
@@craigsomerton2359 when I made the buns last week it was 29 C in my kitchen and the final prove only took an hour. Just proves how important ambient temperature is.
I am now a fan of the scalding method. Very easy, especially with no-knead. These came out amazing! Super soft with a perfect crumb and still holds up to a burger. Mine seemed to come out quite big but, being a problem solver, I just made a bigger burger 😊. This is now my go-to for buns. Thanks for all the recipes!
This brings bread to whole new level! I have baked a dozen loaves in bread machine with great results! I only have a toaster oven and can't bake a loaf there. I cant wait to try this! Thank you so much! Aloha from Maui!
These buns are a hit! I've also done these with 20% wholewheat, all in the scald. I've also tried making the buns half size, and stuffed them with spinach, garlic, parm, creamcheese. Finished the buns by brushing with garlic butter.
Dear Chain Baker i have just made 5 of those following exactly your instructions. They turn out to be ....beatifull man. There is absolutely no fking comparison with store bought garbage. Many thanks for helping us to take baking to another level. By the way, scalding was so damn succesfull . Buns were noticable heavy indicating high moisture content.
Using this recipe and technique, I was able to make burger buns, piroshki, pampushki, and sausage bread. All of them turned out to be successful. The burger mixture produced juicy and flavorful burgers, as well as amazing meatballs which paired perfectly with spaghetti and tomato sauce. 😋👍
Great recipe. And I always cold ferment these days since you gave me that brilliant idea. But what has frustrated me is the cost and environmental impact of heating up a full size oven for just a few rolls. So now I do the final rise in a switched of air fryer. When risen enough I simply switch the air fryer on to 155C for 15 mins. Then switch off the air fryer, flip the buns upside down and leave them another 5-10 min in the switched off air fryer before taking them out to cool.
Great recipe! Made burgers and buns tonight and I'm never going back to store bought buns now. So good! Had to kick up the temp on my oven though as I don't have convection/fan mode.
Seeing that crumb and how soft ... says a lot about "no-knead" and cold fermenting, really can't tell the difference between the end-result (from the older "traditional" method). Whichever method ya choose -- you can't go wrong!!! And I can see some going for the kneading method, there's something about working the dough and feeling it change (the differences) in your hands... satisfaction and a sense of gratification. And I don't have a problem at all with you going back through and re-making with the "no-knead" method, lol -- I've tried just listening but I find I want to watch. :) Be Safe
Thank you, thank you, thank you. I made these last week, they are just amazing. It’s the first time I’ve used a scold and they were the best rolls, burger buns I’ve ever made. Could I use a scald when making fruit buns or tea cakes? I’m going to make loaf with seeds and grains next, can’t wait to see the result.
@@ChainBaker I tried a recipe I have for a seedy bread. The seeds were 50% of the flour but the recipe didn’t seem to have included these in the bakers formular. I was brave and changed everything. I scalded all the seeds and 20% of the flour. The flour was 750 g white flour + 150 g wholemeal and 100 of rye. I changed that to 450 g wholemeal plus 450 g bread flour and 100 g of rye. I let the dough rise in the fridge overnight, then divided between 3 tins, let rise for about 2 hours then baked. A huge success. I wouldn’t have had the confidence to change my recipe without all the info you supply. Thank you so much. I think bread is the most magical thing you can make. Just flour, water and yeast, but different proportions and treatments and there are infinite possibilities. No wonder bread is such a basic part of our diets. You are the best bread maker on UA-cam so again, thank you.
Lovely recipe, thanks a lot! After innumerable failed attempts I managed to make tasty and fluffy bun thanks to your very insightful and well explained videos. Would you perhaps consider making a video on a burger bun recipe with potato mixed in the dough? I would love to see your take on that. In any case, keep up the amazing content.
If I dont use an egg yolk to the bread mix, what will happen? Is it that bad? How much will the lack of egg impact my buns? Thank you for your great work, I love your videos!
I turned Super Soft Buns recipe into this one few days after you made vid about how kneeding is waste of time :) Oh and just to remind I'm still waiting for Chimney Cake recipe ;)
Myself I tried quite a few recipes with both tangzhong and yudane. In general, I found that for most recipes, 24-48 hours old yudane with 90% hydration is about best. I mean apart that tearing it into pieces part to get it incorporated into dough. :D Otherwise when I do tangzhong I almost always incorporate salt-sugar too. Never any kind of fat tho. But I suppose its not a problem, might try next time, given it apparently works. Thanks for recipe.
good looking buns. I use a similar recipe, but i use less water and use the egg white, since i dont really want to throw it away. Either way works fine i imagine
This recipe uses the egg white for washing the crust and adhering the seeds. So, it doesn't go to waste. You certainly can add the egg whites to the dough, just be aware that you'll end up with a stronger dough and longer dough processing times. So, your burgers will come out a little differently from the ones that Charlie is making. Another one of my favorite baking UA-camrs (Novita Listyani) has just posted a video explaining the different effects that egg has in dough. I am not sure I can link to that video in this comment, but it should be easy to find (Whole Egg, Egg White and Egg Yolk, What They Do To Bread | The Science Behind Eggs in Bread). Scroll to time 5:35 for where it gets interesting.
This Burger Buns are looking so good. We are about to change our burger bun recipe for our shop. I would like to suggest this recipe to my friends. But I don't know how to calculate the amounts of ingredients. We may need to make 48 buns at a time. If you could help me with this calculation it would be awesome =) I would really like to try this for the shop. 🙏🏼
I only kneaded because I thought I needed to. Now I don’t knead because I don’t need to. It’s time to try this. The grills are up and running! BTW, Chain, I put 720 grams of soft sourdough in my new nine inch pullman pan. That’s too much. I did get a successful loaf ,along with the strange crackers that formed from what squirted out.😯 The pan is good at 680 grams ,or a pound and a half for the imperial crowd. I used a simple no knead sourdough recipe that is altered by adding oil, egg and honey. It was more soft sourdough than super soft pullman . Open sourdough crumb. Perfect for a “fried egg in a nest”.
I've also had good luck using the milk bread recipe as a base for no-knead burger buns using these methods. Granted I tend to play fast and loose with temperature control.
The dough will be looser. You may need to use less liquid to make up for it. But it depends on the flour. Some all purpose flours are as strong as the bread flour I use.
If no kead method can be used for smaller batches, how do i know if i have to knead when making dough for 10 pizzas or something like that? Great video btw, i use everything you teach when i bake
No. But that sounds pretty good! I do have quite a few other cinnamon heavy recipes though: 1) ua-cam.com/video/LnJG2FlxtzU/v-deo.html 2) ua-cam.com/video/o-bnOarhjak/v-deo.html 3) ua-cam.com/video/GkAnwnY5uGI/v-deo.html 4) ua-cam.com/video/OySgiL5McHs/v-deo.html 5) ua-cam.com/video/NHMXPGfbn4w/v-deo.html 😎
Thank you for doing this video! Do you think its ok to put the mix in the refrigerator after scolding to expedite the cooling? 3 hours os quite long to wait :-)
Hi, i love your channel I've watched every video you make, i tried making a burger bun and it became soft in texture, but when i bite into it its chewy i have to bite hard using my teeth to cut it, how can i fix this problem
Hello i'd like to know what to do if i only have access to AP flour, unfortunately is extremely hard to find bread flour where i live (talking about not only this recipe specifically but all other ones as well). Amazing video as always.
My mother never used bread flour and nether did my grandmother or my aunts. And their bread/rolls/donuts was Fabulous. The only way I can get a decent loaf of bread is to use a no-knead method or sourdough.
Would I be able to replace the flour with whole wheat and use maple syrup or honey instead of sugar? Even if it is slightly different, I wonder if this can come out similar to be used as a burger buns recipe.
I'm sure you have put some thought into it, but you didn't mention in the video why you include the butter in with the scald. I'm curious about the benefits of doing it that way vs mixing in softened butter at the same time you are doing the egg yolks (the other source of fat)?
As long as the gluten is strong enough it should work just fine. I am planning to publish a 100% whole wheat version of this recipe in the coming weeks too.
I'm curious as to whether the two initial folds are even necessary for a no knead dough which spends 48 hours in the fridge. Have you made a comparison video showing the benefits Vs just the single fold when removing from the fridge?
I have not made a comparison video but I have noticed that doughs containing eggs, butter, and scalds do benefit from an extra fold sometimes. You could probably get away with just the one fold. I will try it next time.
@@ChainBaker Thanks. I wasn't specifically referring to these buns but 24-48 hour cold fermented bread and pizza doughs in general. It would be good to know if those 2 folds whilst in the fridge make any difference to the final product. Lots of gluten is naturally produced as a result of the long resting period in the fridge without the need for mechanical intervention.
I love the no-knead bread recipe, and your channel in general. I feel like I've learned some good techniques, but that said: that hamburger is not a hamburger. It's meatloaf on a bun. 😉 The addition of the bread filler, while supported by some, is, in the opinion of this American, antithetical to the spirit of the burger. To avoid a tough burger, work the ground beef as little as possible, and avoid fillers. I know this may sound crazy, but give it a try! 🙂🙂🙂 You'll like your 100% meat burger- I guarantee it!
This is very sound advice. Particularly the part about keeping your burger tender by only working the meat enough to form the patty. That's always what I do- Gently work it into a patty, then let it set up in the fridge, for at least half an hour. Or just form the ball carefully, and smash it on the hot flatiron.
Hey Charlie, i saw in another video that doing scalding you should actually use 100c water,s o when you pour it over the flour, it wont decrease the temperature so much,that it wont happen. Yudane should be kinda thick, and not as gooey as you show, tho i'm not saying what you do is bad, it seems to be working just fine. I just did a yudane recipe and mine with the 1:1 ratio turned out to be much thicker than yours, it was more difficult to incorporate to the dough, could you tear it up and use a blender to blend it into the liquid (water,milk) ? What do you think? i did the same to boiled potatoes and it was fine, no knead was as good as you show it here
I used boiling water here. The reason why I use more water is because it makes it easier to mix into the dough. The hydration of the yudane makes no difference. Adding more water is just more convenient ✌️
Thanks for the reply, about that, i heard that the more water you add, the less effective the yudane or tangzhong is, maybe thats why yudane is better? Or im just completely clueless, tho im taking ur advice and gonna use more liquid, thanks
@@johnstewart5221 as a rough approximation, butter is 80% fat and 20% water (plus some proteins and other bits). That means, it's one of the easier ingredients to substitute. Just do the math and add the appropriate amounts of cooking oil and water. For bread dough, that should work fine. Other doughs require some of the properties of butter (e.g. the melting point) and are a little more difficult to substitute. That would be the case for any type of laminated dough like croissants or rough puff pastry. But fortunately, that shouldn't be an issue with burger buns.
I notice in every video you raise the dough and when you bring it back down it is smother and tighter. Is there something to this? Should we do something at this point or just keep handling it like you are doing? Thanks
One egg yolk contributes about 3g of protein, 5g of fat, and 9g of water. It also overall weakens the dough a little bit. When substituting, I would increase both water and butter and see how you like the result. Maybe, add 6g of butter and 8g of water. That should get you into the right ball park, assuming that butter is on the order of 80% fat and 20% water. You could also try increasing the sugar content a little bit, as I think that will have somewhat similar effects on the structure of the dough; but I might be confused here.
Hey Charlie - I've heard you say a few times that your oven does not have a bottom element, which strikes me as very odd. I suspect, though I could be wrong (for the first time ever! heh) that your oven, like my Bosch wall oven, has no *exposed* bottom element. Can't see the boottom element in my oven either, but it's there. I've tried to catch the brand of yours but no luck. You should investigate.
There is no heat coming from the bottom and it does not have a setting for the bottom element either. It's definitely not there 😅 not sure what brand it is either. It came with the rental. Once I have my own place I'll get a proper oven 😎
my dough will usually dry out on the surface in the fridge even when covering the bowl with clingfilm and usually rises about half of the volume when sitting inside for a day perhaps my fridge is too cold?
Cold fermentation in the fridge does work. But every kitchen, every dough and even every brand of yeast is a little different. It's generally a good idea to use your own judgement. If you think the dough isn't done rising, nobody stops you from letting it sit at room temperature for another 30 to 60 minutes after you take it from the fridge. Maybe, your yeast just felt a little sluggish today. If you can find SAF Gold yeast, that might be something to try, as it works better for enriched doughs. This isn't a particularly rich dough, but I have recently experimented with using SAF Gold, and I think I like the results a little better over using the more common SAF Red. As for the surface, spraying a tiny amount of oil onto your dough can help prevent cling film from sticking and should also help a little with preventing the dough from drying out. This applies both to cold bulk fermentation and cold final proofing. I think, the biggest thing that I have taken away from Charlie's videos is that there is no "one perfect way" to make bread. Lot's of different techniques can all lead to similar results. And if something doesn't work with your ingredients, your tools, or your schedule, you simply have to make adjustments. These videos are great, because they show you what the dough is supposed to look like at each stage, and if it doesn't then you know where to look for tweaks.
My scald looked a LOT dryer, almost like the beginning of the yudane method. 60g flour 20g butter 20g sugar 6g salt and 190g water, all weighed out on the scale (added the hot water on the scale so there's no loss from evaporation). Very strange. I hope it doesn't turn into a horribly dry mess. I trust ChainBaker, but I don't entirely trust my own ingredients and scale 😅
@@ChainBaker Appreciate the reply sir. I was weary of deviating from the recipe for the first attempt, but I did end up adding just a bit more water. It wasn't really necessary, though, as the second batch I made came together into a cohesive dough just fine. Your explanation is on-point - my scald ended up being a bit lumpy because the flour took on water so quickly, but it didn't affect the dough much. Baked the first batch tonight and they look wonderful. Will make some burgers with these in a get-together this weekend. Thank you for the recipe!
@@ChainBaker Baked the second batch tonight and tried one while it was fresh. The depth of flavor is incredible! I'm new to bread-making and my past attempts were with the bread machine as the kneader, just throw everything in, let it rise, shape, rise, and bake. And I thought that was good 😂 Thank you very much for sharing your knowledge and results. This is a skill that'll stay with me for many years to come.
Because I did not want to boil the milk for the scald and then wash the pot. It has other ingredients that make it soft enough so there is no need for milk really.
I agree, these are the softest ones so far! I went on to make a double batch with an extra 10g of butter and they were unreal, even for a little braided loaf.
Absolutely love your baked good videos, but as an American, I’m obligated to tell you that is definitely not a burger. That is a meatloaf patty. Burgers are best with no seasoning or additives mixed in, seasonings are much better placed on the outside or as toppings.
@@ChainBaker I personally don't mind kneading and sometimes it means that a recipe can more easily be made to fit my schedule than the naturally longer resting times with no knead and cold fermentation. But I appreciate your efforts to publish several different ways of making the same type of dough. That's very informative, and it makes these recipes more accessible to a wider group of bakers. And as you repeatedly pointed out, longer and slower processes tend to be more flavorful. One recipe that recently came up in a conversation are your cinnamon rolls. I love the recipe. They are some of the best rolls that I have ever had. But it's just waiting for conversion to a no-knead recipe. If you published a no-knead version, then even my ten year old could make them. As is, she simply lacks the upper body strength to knead dough. It's kind of amusing to watch her try her hardest and simply not make much progress. Your no-knead brioche recipe looks as if it shows most of the necessary steps. So, maybe I'll try converting the recipe on my own, if you don't beat me to it.
📖 Find the written recipe in the link below the video.
🥨 Become a channel member ⤵
ua-cam.com/channels/zSKbqj9Z042HuJTQI9V8ug.htmljoin
🌾 Support the channel on Ko-Fi ⤵
www.ko-fi.com/chainbaker
🔪 Find all the things I use here ⤵
🇺🇸 www.amazon.com/shop/ChainBaker
🇬🇧 www.amazon.co.uk/shop/ChainBaker
🍞 Share your bread pictures here ⤵
www.flickr.com/groups/chainbaker/
Tried this recipe today and it yielded very soft buns and at the same time holding their structure and not tearing easily. Thanks for these recipes I've learned a lot from you
I'm always impressed by ChainBaker's videos, but also with the tips in the comment section. I especially like the videos that compare techniques and the impact of ingredients. Scientific method.
I've avoided using scald and no-knead at the same time, a normal scald won't mix without kneading. Using all water for the scald solves this issue and simplify the recipe. That's amazing! Also, your patty recipe is really similar to our Pljeskavica patty ❤
If you are impatient like our Chainbaker, and don't want to wait the full three hours, I am pretty sure that setting the bowl into an ice bath could dramatically accelerate the cooling process of the scald. And if I understand correctly what the scald does, then there probably isn't too much happening with the flour during those long three hours. The bulk of what we want it to do (gelatinization) probably happens almost immediately. And any remaining enzyme activity is probably going to happen in the next 30 minutes (most of these processes are fast when the temperature is elevated). But Charlie could correct me, if he knows of crucial processes that happen during this full three hour time.
@@gutschke I scald with half the water, then cool it down with milk for the other half of the liquid. Results in a softer and more flavorful bun, and makes the initial process significantly faster.
Ohhh, thats so smart. I was just thinking of making these and this 4 hour old comment is gonna make this so much faster, I might actually have them ready for dinner lmao. Thank you two for sharing your experience and your smart input!! @@LunarisDream
Do I like the no-knead method? No, I don't. I just LOVE it! It simplified my bread making a lot, especially if we are talking about sticky dough, such as brioche (and especially when you don't have a machine for kneading, which is my case).
With burgers and pizza, there is no need to exist any other food! Thank you, Charlie!
Haha I do kind of agree 😅
I love your videos. You are always clear and concise, and I appreciate that you include both Celsius and Fahrenheit temperatures. 💞
🙏
Baked these this evening and made the burger, too! Wow, the bun is so very soft - a perfect compliment to this perfectly seasoned burger. It did require some “squishing” to be able to bite into this behemoth of a burger. It’s late in the evening, but this is a perfect ending to an extremely hectic work day.
Many thanks to Charlie for sharing this wonderful recipe. (#215) Photos have been posted - I have to say it "Wobbly Balls!!" 😆
I have learned so much from you about bread making. Your recipes are the only ones I use now. Keep up the great work.
Awesome! Thank you!
I like both recipes a lot, but I am like the other people I like to need but sometimes not so both recipes will work for me. Thank you so much for being there for us world needs you more than you think
Love this no-knead recipe and the fact that you include a hamburger recipe - yay! I really do appreciate the "food" recipes that you share - baker, pastry chef and a chef - all rolled up into one! 🤩🤩🤩🤩🤩
WOBBLY dough balls! HAHA! Red onions and garlic in the burger - oh, yeah!!
166K subscribers - slowly but surely, we will each 200K!!!
Jack of all trades - master of none 😆
200k by the end of the year fingers crossed! With support like yours we'll get there in no time ;)
@@ChainBaker I would say, master of all!! 👍
There's aways more to learn 😊
@@ChainBaker That is so true and I am constantly learning so much from you.
OMG!!! YESSS!! Finally a bun that is soft and beautiful and stays that way even after cooling!!❤️❤️❤️ I will use this forever!!
Love it! These buns, look doable! Im a burger fan and usually do them once a week, lettuce wrapped. But I do love a good bun too with ketchup, tomato and onion-bacon jam for me. Gonna try this!
I made these buns yesterday and I have to say they are sensational! Soft yet beautifully springy, holding their shape perfectly. I doubled the recipe and made 8 buns. Being winter here, the room temp is also much lower (17-18C), so the final proof took 4 hours. But they turned-out amazingly.
@@craigsomerton2359 when I made the buns last week it was 29 C in my kitchen and the final prove only took an hour. Just proves how important ambient temperature is.
I have watched your few videos.
I gained lots of knowledge.
Thanks a lot for teaching
I am now a fan of the scalding method. Very easy, especially with no-knead. These came out amazing! Super soft with a perfect crumb and still holds up to a burger. Mine seemed to come out quite big but, being a problem solver, I just made a bigger burger 😊. This is now my go-to for buns. Thanks for all the recipes!
That is a perfect solution 😁
This brings bread to whole new level! I have baked a dozen loaves in bread machine with great results! I only have a toaster oven and can't bake a loaf there. I cant wait to try this! Thank you so much! Aloha from Maui!
Love it! my to-bake list is getting very long thanks to you!
I love the fast paced instructions to perfection...
This is actually a really good recipe. Tried it and tbh it has been my best batch of burger buns yet. Thank you :)
Best burger buns I've ever made. Thank you
These buns are a hit!
I've also done these with 20% wholewheat, all in the scald. I've also tried making the buns half size, and stuffed them with spinach, garlic, parm, creamcheese. Finished the buns by brushing with garlic butter.
Dear Chain Baker i have just made 5 of those following exactly your instructions. They turn out to be ....beatifull man. There is absolutely no fking comparison with store bought garbage. Many thanks for helping us to take baking to another level. By the way, scalding was so damn succesfull . Buns were noticable heavy indicating high moisture content.
i just made them for tonight’s burgers and they were amazing, i’ll always use this one !! love your channel 💘
best burger bun recipe ever!!!!!!!!! thanks for sharing🙏
Using this recipe and technique, I was able to make burger buns, piroshki, pampushki, and sausage bread. All of them turned out to be successful. The burger mixture produced juicy and flavorful burgers, as well as amazing meatballs which paired perfectly with spaghetti and tomato sauce. 😋👍
I love the no kneading series because when I work with sticky dough I start panicking when I knead
Great recipe. And I always cold ferment these days since you gave me that brilliant idea. But what has frustrated me is the cost and environmental impact of heating up a full size oven for just a few rolls. So now I do the final rise in a switched of air fryer. When risen enough I simply switch the air fryer on to 155C for 15 mins. Then switch off the air fryer, flip the buns upside down and leave them another 5-10 min in the switched off air fryer before taking them out to cool.
Great recipe! Made burgers and buns tonight and I'm never going back to store bought buns now. So good! Had to kick up the temp on my oven though as I don't have convection/fan mode.
Seeing that crumb and how soft ... says a lot about "no-knead" and cold fermenting, really can't tell the difference between the end-result (from the older "traditional" method). Whichever method ya choose -- you can't go wrong!!! And I can see some going for the kneading method, there's something about working the dough and feeling it change (the differences) in your hands... satisfaction and a sense of gratification. And I don't have a problem at all with you going back through and re-making with the "no-knead" method, lol -- I've tried just listening but I find I want to watch. :) Be Safe
I baked this buns and they went out just perfect!!!! Soft and delicious!!!!! Thank u soooo mucho !!!!!
✌️😎
love you man, great great style of videos and so educational. gonna make them next weekend
🙏
Perfect timing as I was about to try this myself. Keep up the good work.
That burger looks amazing! Can't wait to try it out. Thanks for sharing!
Thank you, thank you, thank you. I made these last week, they are just amazing. It’s the first time I’ve used a scold and they were the best rolls, burger buns I’ve ever made. Could I use a scald when making fruit buns or tea cakes? I’m going to make loaf with seeds and grains next, can’t wait to see the result.
You can use the method for pretty much anything. Here's a full video about scalding
ua-cam.com/video/mD-DWPafMMk/v-deo.htmlsi=hHTH2xlGk1fY0jbQ
@@ChainBaker I tried a recipe I have for a seedy bread. The seeds were 50% of the flour but the recipe didn’t seem to have included these in the bakers formular. I was brave and changed everything. I scalded all the seeds and 20% of the flour. The flour was 750 g white flour + 150 g wholemeal and 100 of rye. I changed that to 450 g wholemeal plus 450 g bread flour and 100 g of rye. I let the dough rise in the fridge overnight, then divided between 3 tins, let rise for about 2 hours then baked. A huge success. I wouldn’t have had the confidence to change my recipe without all the info you supply. Thank you so much. I think bread is the most magical thing you can make. Just flour, water and yeast, but different proportions and treatments and there are infinite possibilities. No wonder bread is such a basic part of our diets. You are the best bread maker on UA-cam so again, thank you.
Lovely recipe, thanks a lot! After innumerable failed attempts I managed to make tasty and fluffy bun thanks to your very insightful and well explained videos.
Would you perhaps consider making a video on a burger bun recipe with potato mixed in the dough? I would love to see your take on that. In any case, keep up the amazing content.
This should help - ua-cam.com/video/_BLvddCTsrk/v-deo.html 😎
Wow!
This is a Winner!
Thank you for sharing your professional Talent!
Greetings from Edith, Singapore🌹🌹🌹
A happy Subscriber
If I dont use an egg yolk to the bread mix, what will happen? Is it that bad? How much will the lack of egg impact my buns? Thank you for your great work, I love your videos!
Egg makes them extra soft. But you can definitely make them without and they'll still be very soft.
@@ChainBaker I run out of eggs (store is closed) and wanted really bad these buns. Thanks for the quick response, you are the best!
Perfect, as ever thus. Mine are rising ATM, I am looking forward to my ChainBaker Brand Burger tonight. Cheers sir. 🍷🍷
It's gonna be a good one. Cheers ✌️😎
I turned Super Soft Buns recipe into this one few days after you made vid about how kneeding is waste of time :) Oh and just to remind I'm still waiting for Chimney Cake recipe ;)
Easily the best burger bun recipe I’ve seen. Scalding and cold fermentation. Brilliance 😊
Myself I tried quite a few recipes with both tangzhong and yudane. In general, I found that for most recipes, 24-48 hours old yudane with 90% hydration is about best. I mean apart that tearing it into pieces part to get it incorporated into dough. :D
Otherwise when I do tangzhong I almost always incorporate salt-sugar too. Never any kind of fat tho. But I suppose its not a problem, might try next time, given it apparently works. Thanks for recipe.
I need a "Wobbly balls are ready balls" t-shirt.
Just to see the expressions on people's faces as they read it out on the street 😂
good looking buns. I use a similar recipe, but i use less water and use the egg white, since i dont really want to throw it away. Either way works fine i imagine
This recipe uses the egg white for washing the crust and adhering the seeds. So, it doesn't go to waste.
You certainly can add the egg whites to the dough, just be aware that you'll end up with a stronger dough and longer dough processing times. So, your burgers will come out a little differently from the ones that Charlie is making.
Another one of my favorite baking UA-camrs (Novita Listyani) has just posted a video explaining the different effects that egg has in dough. I am not sure I can link to that video in this comment, but it should be easy to find (Whole Egg, Egg White and Egg Yolk, What They Do To Bread | The Science Behind Eggs in Bread). Scroll to time 5:35 for where it gets interesting.
This Burger Buns are looking so good. We are about to change our burger bun recipe for our shop. I would like to suggest this recipe to my friends. But I don't know how to calculate the amounts of ingredients. We may need to make 48 buns at a time. If you could help me with this calculation it would be awesome =) I would really like to try this for the shop. 🙏🏼
Just multiply all the ingredients. You may want to use a bit less yeast because a larger dough tends to ferment a bit more actively.
This is my next burger bun!
I only kneaded because I thought I needed to. Now I don’t knead because I don’t need to.
It’s time to try this. The grills are up and running!
BTW,
Chain, I put 720 grams of soft sourdough in my new nine inch pullman pan. That’s too much.
I did get a successful loaf ,along with the strange crackers that formed from what squirted out.😯
The pan is good at 680 grams ,or a pound and a half for the imperial crowd. I used a simple no knead sourdough recipe that is altered by adding oil, egg and honey. It was more soft sourdough than super soft pullman . Open sourdough crumb. Perfect for a “fried egg in a nest”.
I've also had good luck using the milk bread recipe as a base for no-knead burger buns using these methods. Granted I tend to play fast and loose with temperature control.
What happens if you use all purpose flour instead? Great video. Thanks.
The dough will be looser. You may need to use less liquid to make up for it. But it depends on the flour. Some all purpose flours are as strong as the bread flour I use.
@@ChainBaker thanks for the quick response!👍
WOW. Just ate one bun. I knew they would be soft but I didn't expect my mouth having an org...I mean, you know what I mean 🤤
😅
How does scold compare to Yudane? Is it the same except for the hydration?
It is the same. I just like to use more water because it makes it easier to mix :)
If no kead method can be used for smaller batches, how do i know if i have to knead when making dough for 10 pizzas or something like that?
Great video btw, i use everything you teach when i bake
I have made 16kg of pizza dough by giving it 3 to 4 folds 😉
@@ChainBaker Oh then i'm good, most i ever make is 2 kg :)
Hey ChainBaker. Portland Oregon here.
Have you done anything like a wheat focaccia style cinnamon sugar bread?
No. But that sounds pretty good! I do have quite a few other cinnamon heavy recipes though:
1) ua-cam.com/video/LnJG2FlxtzU/v-deo.html
2) ua-cam.com/video/o-bnOarhjak/v-deo.html
3) ua-cam.com/video/GkAnwnY5uGI/v-deo.html
4) ua-cam.com/video/OySgiL5McHs/v-deo.html
5) ua-cam.com/video/NHMXPGfbn4w/v-deo.html 😎
Thank you for doing this video!
Do you think its ok to put the mix in the refrigerator after scolding to expedite the cooling? 3 hours os quite long to wait :-)
Definitely!
Hi, i love your channel I've watched every video you make, i tried making a burger bun and it became soft in texture, but when i bite into it its chewy i have to bite hard using my teeth to cut it, how can i fix this problem
Try proofing for longer to make the dough puffier. After baking you can wrap it in cloth to make the crust softer too.
Hello i'd like to know what to do if i only have access to AP flour, unfortunately is extremely hard to find bread flour where i live (talking about not only this recipe specifically but all other ones as well). Amazing video as always.
Just reduce the hydration. That will go a long way towards solving the problem ✌️
My mother never used bread flour and nether did my grandmother or my aunts. And their bread/rolls/donuts was Fabulous. The only way I can get a decent loaf of bread is to use a no-knead method or sourdough.
The only thing I would change is making the burgers in a frying pan instead of the oven for a medium rare patties
Hi learn sth new again! What if we don’t scald and put all ingredients together at the beginning like the common no-knead method you have been using?
You can do that. But it is the scald that gives the buns superior softness ✌️
@@ChainBaker i see! gotta try it one day
Would I be able to replace the flour with whole wheat and use maple syrup or honey instead of sugar?
Even if it is slightly different, I wonder if this can come out similar to be used as a burger buns recipe.
Here's the whole wheat version ua-cam.com/video/0dRIKfub5BM/v-deo.html you can use any sweetener you like 👍
Wobbly balls are ready balls xD
Thank you for the updated recipe ❤️
😉
I'm sure you have put some thought into it, but you didn't mention in the video why you include the butter in with the scald. I'm curious about the benefits of doing it that way vs mixing in softened butter at the same time you are doing the egg yolks (the other source of fat)?
It's just more convenient. I'd add the egg too if it did not get scrambled that way 😅
very nice!
I have a question, can you cold ferment a dough with milk or eggs in it? And how far can I go because I like 3-4 days fermentation...
3 to 4 days without issues ✌️ I've fermented brioche for that long.
Is there any downside of using the whole egg instead of only the egg yolk? Adjusting the water to keep the same hydration.
Only downside is that you will have to find something else to glaze the buns with 😉 Here are some options - ua-cam.com/video/nBlf-yjgpUo/v-deo.html
Thanks! How about also making a sourdough version? :)
Use 20% of the flour to build a leaven, extend the fermentation time and that's all there is to it ;)
Could I also make these into hotdog buns? Just change the shaping?
Definitely!
Why ,in last step., do you preshape...and THEN shape? Why not just one shape? Thanks chain Baker.
Preshaping ua-cam.com/video/VoxMz0_j7yw/v-deo.html ✌️😎
I mill wheat at home…can I use this recipe with that flour?
As long as the gluten is strong enough it should work just fine. I am planning to publish a 100% whole wheat version of this recipe in the coming weeks too.
I'm curious as to whether the two initial folds are even necessary for a no knead dough which spends 48 hours in the fridge. Have you made a comparison video showing the benefits Vs just the single fold when removing from the fridge?
I have not made a comparison video but I have noticed that doughs containing eggs, butter, and scalds do benefit from an extra fold sometimes. You could probably get away with just the one fold. I will try it next time.
@@ChainBaker Thanks. I wasn't specifically referring to these buns but 24-48 hour cold fermented bread and pizza doughs in general. It would be good to know if those 2 folds whilst in the fridge make any difference to the final product. Lots of gluten is naturally produced as a result of the long resting period in the fridge without the need for mechanical intervention.
@shaunkiely5340 it helps with building tension which translates to taller loaves that can hold more gas in the end.
@@ChainBaker it would be great to see this benefit in one of your videos. Many thanks. 👍
@@ChainBaker A video like this but where the doughs are bulk fermented for 48hrs in the fridge:
ua-cam.com/video/7cd6xByU_HY/v-deo.html
I wonder if you replace the water with milk if that would even be a softer bread?
It should make it even softer.
I love the no-knead bread recipe, and your channel in general. I feel like I've learned some good techniques, but that said: that hamburger is not a hamburger. It's meatloaf on a bun. 😉 The addition of the bread filler, while supported by some, is, in the opinion of this American, antithetical to the spirit of the burger.
To avoid a tough burger, work the ground beef as little as possible, and avoid fillers. I know this may sound crazy, but give it a try! 🙂🙂🙂 You'll like your 100% meat burger- I guarantee it!
This is very sound advice. Particularly the part about keeping your burger tender by only working the meat enough to form the patty. That's always what I do- Gently work it into a patty, then let it set up in the fridge, for at least half an hour. Or just form the ball carefully, and smash it on the hot flatiron.
Hey Charlie, i saw in another video that doing scalding you should actually use 100c water,s o when you pour it over the flour, it wont decrease the temperature so much,that it wont happen. Yudane should be kinda thick, and not as gooey as you show, tho i'm not saying what you do is bad, it seems to be working just fine. I just did a yudane recipe and mine with the 1:1 ratio turned out to be much thicker than yours, it was more difficult to incorporate to the dough, could you tear it up and use a blender to blend it into the liquid (water,milk) ? What do you think? i did the same to boiled potatoes and it was fine, no knead was as good as you show it here
I used boiling water here. The reason why I use more water is because it makes it easier to mix into the dough. The hydration of the yudane makes no difference. Adding more water is just more convenient ✌️
Thanks for the reply, about that, i heard that the more water you add, the less effective the yudane or tangzhong is, maybe thats why yudane is better? Or im just completely clueless, tho im taking ur advice and gonna use more liquid, thanks
I've never noticed a difference. If anything, using more water should be more effective since it would not cool down as quickly.
so a 1:1,5 or 1:2 ratio is more benefitial u say? thanks
For me, definitely. I often try to use all the recipe liquid in the yudane.
Wobbly balls are ready balls!! 😂
🏀🏀 😁
Yes,yes,yes,yes😍
hey is there anything i can replace the butter with? I keep kosher so my buns would have to be dairy free in order to eat with any meat
You can use oil. Just reduce it by 1/3. Or use some kind of vegan butter alternative.
@@ChainBaker thanks!
@@johnstewart5221 as a rough approximation, butter is 80% fat and 20% water (plus some proteins and other bits). That means, it's one of the easier ingredients to substitute. Just do the math and add the appropriate amounts of cooking oil and water. For bread dough, that should work fine. Other doughs require some of the properties of butter (e.g. the melting point) and are a little more difficult to substitute. That would be the case for any type of laminated dough like croissants or rough puff pastry. But fortunately, that shouldn't be an issue with burger buns.
I notice in every video you raise the dough and when you bring it back down it is smother and tighter. Is there something to this? Should we do something at this point or just keep handling it like you are doing? Thanks
I try to fold it when I lift it. Kind of shaping from a chunky mess to a more rounded ball.
@@ChainBaker thank you for answering and clearing that up for me.
Is there a eggless version?
One egg yolk contributes about 3g of protein, 5g of fat, and 9g of water. It also overall weakens the dough a little bit. When substituting, I would increase both water and butter and see how you like the result. Maybe, add 6g of butter and 8g of water. That should get you into the right ball park, assuming that butter is on the order of 80% fat and 20% water. You could also try increasing the sugar content a little bit, as I think that will have somewhat similar effects on the structure of the dough; but I might be confused here.
I could not have answered that better myself. Cheers, gutschke!
Thank you @gutschke & @ChainBaker. I will give it a try as per your suggestion
Please share eggless version
30g water, 10g butter
Hey Charlie - I've heard you say a few times that your oven does not have a bottom element, which strikes me as very odd. I suspect, though I could be wrong (for the first time ever! heh) that your oven, like my Bosch wall oven, has no *exposed* bottom element. Can't see the boottom element in my oven either, but it's there. I've tried to catch the brand of yours but no luck. You should investigate.
There is no heat coming from the bottom and it does not have a setting for the bottom element either. It's definitely not there 😅 not sure what brand it is either. It came with the rental. Once I have my own place I'll get a proper oven 😎
my dough will usually dry out on the surface in the fridge even when covering the bowl with clingfilm and usually rises about half of the volume when sitting inside for a day
perhaps my fridge is too cold?
Cover it with clingfilm in a way that it touches the surface of the dough. Make the dough slightly warmer to begin with or use a bit more yeast ✌
Cold fermentation in the fridge does work. But every kitchen, every dough and even every brand of yeast is a little different. It's generally a good idea to use your own judgement. If you think the dough isn't done rising, nobody stops you from letting it sit at room temperature for another 30 to 60 minutes after you take it from the fridge. Maybe, your yeast just felt a little sluggish today. If you can find SAF Gold yeast, that might be something to try, as it works better for enriched doughs. This isn't a particularly rich dough, but I have recently experimented with using SAF Gold, and I think I like the results a little better over using the more common SAF Red.
As for the surface, spraying a tiny amount of oil onto your dough can help prevent cling film from sticking and should also help a little with preventing the dough from drying out. This applies both to cold bulk fermentation and cold final proofing.
I think, the biggest thing that I have taken away from Charlie's videos is that there is no "one perfect way" to make bread. Lot's of different techniques can all lead to similar results. And if something doesn't work with your ingredients, your tools, or your schedule, you simply have to make adjustments. These videos are great, because they show you what the dough is supposed to look like at each stage, and if it doesn't then you know where to look for tweaks.
bro can cook
Has anyone tried this recipe with a 10% flour? If so, how much did you change the water?
I'd do it with 175g.
My scald looked a LOT dryer, almost like the beginning of the yudane method. 60g flour 20g butter 20g sugar 6g salt and 190g water, all weighed out on the scale (added the hot water on the scale so there's no loss from evaporation). Very strange. I hope it doesn't turn into a horribly dry mess.
I trust ChainBaker, but I don't entirely trust my own ingredients and scale 😅
You could have just added a bit more water. Perhaps your flour is better at absorbing the water.
@@ChainBaker Appreciate the reply sir. I was weary of deviating from the recipe for the first attempt, but I did end up adding just a bit more water. It wasn't really necessary, though, as the second batch I made came together into a cohesive dough just fine. Your explanation is on-point - my scald ended up being a bit lumpy because the flour took on water so quickly, but it didn't affect the dough much.
Baked the first batch tonight and they look wonderful. Will make some burgers with these in a get-together this weekend. Thank you for the recipe!
@@ChainBaker Baked the second batch tonight and tried one while it was fresh. The depth of flavor is incredible! I'm new to bread-making and my past attempts were with the bread machine as the kneader, just throw everything in, let it rise, shape, rise, and bake. And I thought that was good 😂
Thank you very much for sharing your knowledge and results. This is a skill that'll stay with me for many years to come.
Why did you leave the milk out this time?
Because I did not want to boil the milk for the scald and then wash the pot. It has other ingredients that make it soft enough so there is no need for milk really.
I agree, these are the softest ones so far! I went on to make a double batch with an extra 10g of butter and they were unreal, even for a little braided loaf.
Wobbly balls are ready balls. Noted.
I made these but stuffed them with spicy meat and gouda
"...what exactly we knead"
Ahem, I thought this was a recipe without kneading.
Absolutely love your baked good videos, but as an American, I’m obligated to tell you that is definitely not a burger. That is a meatloaf patty. Burgers are best with no seasoning or additives mixed in, seasonings are much better placed on the outside or as toppings.
"...Yes, do watch the "Principles of Baking"...
I have a strong deja-vu here...
I'm having a deja-want burger!
I am re-visiting many of my old recipes and converting them. No more kneading...ever again!
@@ChainBaker 110% right! No kneadi.... I mean "kidding!".
@@ChainBaker I personally don't mind kneading and sometimes it means that a recipe can more easily be made to fit my schedule than the naturally longer resting times with no knead and cold fermentation. But I appreciate your efforts to publish several different ways of making the same type of dough. That's very informative, and it makes these recipes more accessible to a wider group of bakers. And as you repeatedly pointed out, longer and slower processes tend to be more flavorful.
One recipe that recently came up in a conversation are your cinnamon rolls. I love the recipe. They are some of the best rolls that I have ever had. But it's just waiting for conversion to a no-knead recipe.
If you published a no-knead version, then even my ten year old could make them. As is, she simply lacks the upper body strength to knead dough. It's kind of amusing to watch her try her hardest and simply not make much progress.
Your no-knead brioche recipe looks as if it shows most of the necessary steps. So, maybe I'll try converting the recipe on my own, if you don't beat me to it.
????Rezept???
Link below the video
Dam followed this thinking it was brioche but it’s not..brioche burger buns are way nicer
The brioche playlist is full of brioche recipes. Head over there.
I am suspicious towards a baking video that talks 8 minutes about technique and not a word about the type of flour.
The written recipe tells you what flour to use