Mr. Funk E. Dude's Bread Blog

Watch the video here.

EQUIPMENT stand mixer griddle oven

INGREDIENTS

355 grams unbleached bread flour (I use high gluten flour and it works great.) 4 grams granulated sugar 5 grams salt 4 grams instant yeast 15 grams unsalted butter room temp 245 grams buttermilk or milk room temp 1 cup cornmeal this is to sprinkle on the buns before they go into the oven.

INSTRUCTIONS

1. Stir together the flour, sugar, salt, and yeast in a mixing bowl. Using the paddle attachment on low, until incorporated.
2. While mixing add buttermilk slowly and allow it to form a ball. The dough should be soft and pliable, not stiff.
3. Switch to a dough hook and knead on medium for 8 minutes. Add a little flour as needed to form a tacky, but not sticky, dough. It should pass the windowpane test.
4. Lightly oil a bowl and place the dough in the bowl and cover with plastic wrap.
5. Let sit for 60-90 minutes or until double in size.
6. Remove dough from bowl and place onto counter top. Divide the dough into 6 pieces of around 30 ounces each.
7. Shape each piece into boule.
8. Line a sheet pan with baking parchment, Mist the parchement lightly with spray oil, and dust with cornmeal.
9. Transfer the balls of dough to the sheet pan, spacing them about 3 inches apart.
10. Sprinkle lightly with cornmeal.
11. Cover pan loosely with plastic wrap or towel.
12. Let sit at room temperature for 60-90 minutes or until double in size.
13. Heat a skillet or flat griddle to medium and preheat your oven to 350F with oven rack on middle shelf.
14. Brush the pan or griddle with vegetable oil or mist with spray oil.
15. Uncover the muffin rounds and GENTLY place them on the pan or griddle. Use a metal spatula under them to do so.
16. Fill the pan so that each piece is 1 inch apart and not touching.
17. The dough on the pan or griddle will flatten in the pan and spread slightly, then puff a little. Cook them for 5 minutes on each side or until the bottom of the dough is a rich golden brown.
18. Transfer the pieces to a sheet pan and place the pan in the oven on the middle rack.
19. Bake for 5 to 8 minutes to ensure center is baked.
20. Transfer the baked muffins to a cooling rack and let sit for 30 minutes before slicing and serving.

NOTES If you can’t fit all of your pieces onto the pan or griddle at one time, make sure to keep the pieces waiting to be cooked under a damp towel or plastic wrap to keep from drying out. Do NOT allow the cooked pieces to sit on the counter while waiting for other pieces to cook in the pan or griddle before you place them in the oven.

(Watch the video here.)

EQUIPMENT stand mixer

INGREDIENTS

Tangzhong 40 grams bread flour 54 grams water 120 grams whole milk

The Dough 240 grams whole milk 18 grams instant yeast 640 grams bread flour 14 grams fine sea salt 70 grams granulated sugar 1 large whole egg 42 grams softened unsalted butter Egg wash 1 large whole egg 1 splash whole milk

INSTRUCTIONS

Tangzhong: 1. Combine 60g of whole milk, 27g of water, 20g bread flour, in sauce pot. Place on medium heat until it becomes a paste.

The dough 1. Take 120g of whole milk heated to about 95F add 9 grams instant yeast. let sit for 8 min. 2. Combine in bowl 320g bread flour, 35g of sugar, 7g fine sea salt, and whisk until incorporated. 3. With stand mixer running on low speed with the dough hook, slowly add yeast and milk mixture and Tangzon paste to bowl followed by 1 whole egg and 1 egg yolk (room temp) 4. Increase stand mixer to medium low until Incorporated. 5. Once incorporated slowly add 42g of softened unsalted butter, kneed for 8 min. 6. Gently oil a bowl, take dough and pull in the sides. Place seem side down and create a boule and place it in bowl with damp towel for 1 ½-2 hours and wait for it to double.

After the first rise. 1. Take out dough and decompress air. Lightly flour surface and put your dough on the table and divide into 6 even pieces. 95g-105g each.

Hamburger bun shaping 1. Shape each section into a boule creating tension on the top 2. Place balls on parchment paper far enough apart for rise. Cover and let rise for 1.5 to 2 hours or until it's doubled.

Hotdog bun shaping 1. Take boule and flatten with rolling pin into an oblong shape. 2. Starting along the long side, roll to the end of the dough. 3. Pinch dough together along seem. 4. Place on parchment paper far enough apart for rise. Cover and let rise for 1.5 to 2 hours or until it's doubled.

Egg Wash 1. Create egg wash with one egg and a splash of milk. Cover top of buns with egg wash.

Baking 1. Bake at 375F for 16 to 18 min or until deep golden brown.

I came up with this delicious formula a few years ago and my girlfriend and I have loved it ever since. It takes a full day to make but the results are DELICIOUS! Let me know if you try this yourself and how it turns out! If you want to see how I make it, check out my video

Sourdough buttermilk sandwich bread. A soft and delicious sandwich bread that's will have you wanting more.

EQUIPMENT oven stand mixer

INGREDIENTS

Levain 125 grams sourdough starter 25 grams starter 50 grams flour 50 grams water

Tangzhong 30 grams bread flour 150 grams water

Dough 420 grams bread flour 217 grams buttermilk 10 grams salt 25 grams granulated sugar 55 grams butter

INSTRUCTIONS

The Levain The night before you bake, create your levain and let it sit out over night. Mix 25 grams of starter with 50 grams of flour and 50 grams of water.

Make the Tangzhong In a small sauce pan mix 30 grams of bread flour with 150 grams of water over a medium heat stirring constantly until it begins to thicken. Once it begins to look like runny mashed potatos, remove it from the heat and allow it to cool.

Making the dough In your stand mixer add the flour, salt, sugar and mix it all together. Attach the dough hook to your stand mixer and set it to a low speed. Slowly add your buttermilk and let it incorporate into the flour. Once the buttermilk is mixed in, add your levain and Tangzhong. Slowly add the butter. Increase mixer to the third setting and allow it to knead the bread for 6 minutes or until it's become smooth. Remove the mixing bowl with your dough still in it from the stand mixer and set it on a counter top. Leave the dough in the mixing bowl and let it rest for 30 min.

Stretch and fold Once the resting time for your dough is done you will need to begin the first set of stretch and folds. Begin by wetting your hands and taking the top of the dough and stretching it up, and then folding it down. Then turn your bowl to the side and repeat for all 4 sides. Once done, cover and allow it to rest for 30 minutes. Repeat stretch and fold as above two more times with a 30 minute rest in between each set. Do a window pane test. If it doesn't pass, do another set of stretch and folds and test again. If it passes add the dough to a bulk container or a bowl and allow it to rise 50%.

Shaping Once it's risen dump the dough onto a non floured surface. Shape into a boule and cover with a damp cloth for 30 minutes. After 30 minutes flour your work surface and place the dough on top. Degas your dough lightly and stretch into a rectangle. You can use a rolling pin if you need to. I preffer doing it by hand. Taking the left and right side of your dough, fold both sides to the center. From the bottom, roll the dough to the top, and then place into a buttered loaf pan. Cover with a damp towel and allow it to rise 50-75%.

Baking Preheat oven to 375F. Place loaf pan in center of oven and allow it to bake for 40 minutes or until golden brown and internal temprature reaches 210F. Remove from oven an place on cooling rack for 30 minutes.

NOTES This is a high hydration dough and can be intimidating to new bakers. When handling it make sure to keep your hands wet. Shaping can take longer because of this so be patient.