Retired high school teacher and principal
Dr ROK - Rider of Kawasaki &/or rock and roll fan
Yoder 640 on Husker themed comp cart
Cookshack Smokette smoker
Antique refrigerator smoker
Weber 22 1/2" kettle w/ GrillGrates AND Slow and Sear
Rec Tec Mini Portable Tailgater w/ GrillGrates
Plenty of GrillGrates
Uuni wood pellet oven, first generation
Roccbox Pizza Oven
Meater Block
"Go Big Red" Thermopen instant read thermometer
Ultrafast instant read thermometer
CDN quick read thermometer
Maverick ET-732 thermometer
Maverick ET-735 thermometer
Tru-Temp wireless thermometer
Infrared thermometer (Mainly use for pizza on the Uuni and Roccbox)
Beverages - Is there really anything other than Guinness? Oh yeah, I forgot about tequila!
Thanks for sharing this recipe Ernest! I've been working everyday this week and haven't had a chance to try it, but will be giving it a go for Easter dinner. Have you ever tried using a food processor or stand mixer to knead the dough?
I use a Kitchen Aid stand mixer to knead my ciabatta bread. It's a 90% hydration formula so hand kneading it would take forever. I mix the ingredients together and then autolyse/rest it for 30 minutes and then turn my mixer to speed 6 and it takes about 25 minutes to firm up and climb the dough hook and lifts off the bottom of the bowl, which is how I know it's done.
For my dough for hamburger buns, Brioche, I mix it in a stand mixer but as soon as all of the ingredients are fully incorporated I turn the mixer off and put the loose, wet sloppy dough on the bench and do a kneading technique called the slap and fold. You pick the dough up, which stretches it, you slap it onto the bench and pull it toward your body a little and fold it over itself. Then you turn it 180 degrees and repeat the process. Each time you will tighten the gluten strands and add air to it. After the dough becomes cohesive I put it in a proofing bucket and let it rise. After the rising process I do a few stretch and folds and I do a couple of tension pulls to tighten it up.
Ernest... I baked some buns yesterday with a similar recipe. It's better to bake your own than to buy them at the grocery store. Do you have that recipe by weight instead of volume?
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Last edited by Breadhead; April 1, 2015, 05:45 PM.
Breadhead I have made so many of those that I don't measure any of the ingredients. But I'll weigh them next time I make a batch (probably Friday night)
Cool... When I bake I find it easier to go by weight so I know exactly what the bakers percentage is. That way if I want to tweak it a little I know exactly what will happen. A few % of additional hydration can make a big change in a loaf.
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