When i first glanced at a Mcdo burger, i could not help noticing how flat the bun really is compared to the ones sold in bakeries. I have stopped eating fastfood burgers, for the life of me i cannot remember the last time i had one really, maybe since 2003?, or 2004? Not sure.
I know how to cook, and since i am a cancer survivor and a baker as well, i made sure that none of that over 500 calorie stack or should i say heap will enter my mouth. I have experimented with all sorts of burger mixes with fails and ho hums, although the bread is a no brainer. Just add a bit of whole wheat or any ancient grains, herbs, spices and veggies you want and you are good to go. The burger though is tricky.
How to make something tastes and feel like you are eating beef is something nobody has ever perfected yet. Right now, i settle for half chicken breast and half veggie/bean mix. The only upside to this is that i find every single patty inside the refrigerator, right where i left them. Nobody else wants to dare eat them.
Back to the real issue (hence the title)of the buns, the trick is plain and simple to anyone who bakes bread. Just add water.
Yup. Buns that are flatter and thinner (like Ciabatta) has more water, and the domed, rounded ones are tighter because it has less water. You do not alter the formula, just the hydration level.
Photo above shows you how sticky the dough is to make a flatter Soft Bun, i used about 60% water on this one.
The dough flattens out by itself, no need to press them down, which i used to do many years ago.
Buns are done proofing, time to bake them.
Goes about with just about everything. My nephew loves them with Peanut Butter, Cheez Whiz ( gee Marc, you are still a baby).
Not eating this, i just plated it for John. Next posting will be on the dome, rounded Soft Bun version with lots of sesame seeds. Just finished baking them for the weekend burger day. They are all watching The Avengers and well, you see i am not a superhero kind of person. I have not seen Iron Man, Green Hornet, Thor, Hulk, except for Eric Bana's version, etc., etc., I just don't get it, although i will probably might and maybe see Spiderman, and only, sigh, because of Andy Garfield. There. Sorry.
www.breadmakinglessons.com
This is an email from Jorge Garcia, he just downloaded a copy of the ebook last week and he already made his first pandesal. To you Jorge, wait till you try the other breads, i recommend the monay which is my all time personal favorite indulgence, meaning, when i want to pig out and stuff breads in my mouth with just plain coffee while i watch tv. No palaman just plain monay. After reading the ebook for 3 times, you will be able to learn more of the techniques and procedures. I am happy for you. Hi Sher, OMG, almost perfect on the first try ! Thank you! I read your ebooks (twice) over the long weekend and tried to absorb as much as I can. Although I encountered some of the concepts in my research your ebooks were amazingly informative. I read about the idea of poolish and biga before but was not paying attention to them because all the recipes I found for pandesal did not use them. When you advised that I make a sponge overnight and menti...






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