The amazing science of Potato Buns | Your mouth will thank you
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- เผยแพร่เมื่อ 15 ก.ย. 2024
- Dive into the delicious science of potato buns! This video uncovers the chemistry that makes these buns irresistibly soft and fluffy and walks you through an easy recipe to bake your own. Elevate your baking game today!
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#BakingScience #PotatoBuns #Recipe
Made these today following your web recipe. Although I’ve been making bread by hand off and on for many years, i’d never heard of this method so it was a real learning experience.
When mixing after the flour etc were added, I thought the dough looked dry and stiff, so I made the mistake of adding a little extra milk.
It’s weird stuff - the dough starts dry and then seems to moisten and loosen.
The end result of my tampering was the nastiest, stickiest dough I’ve worked with in a long time!
Anyway, much swearing later, I ended up with 8 rolls which were ahem, roughly round, roughly the same size, and, well, a bit ‘rough’ where the dough had stuck to my fingers/scraper/parchment paper.
They proved nicely, and after baking they came out beautifully formed, lovely colour, great soft texture.
Won’t be the last time I make these.
I recently had a revelation about potatoes in breadmaking. In Germany we traditionally use a "Kochstück" oder "Brühstück" in some doughs. The only translation I found is "mash". It literally translates to "cook piece" - it's similar to a tangzhong for example. An example of a Kochstück is mixing 40g of flour with 200g of water and heating the mixture until the starch gelatinizes. This helps with the moisture retention of the final dough. Potatoes have pretty similar properties when you use them in your dough. The potatoes are also pre-gelatinized starch and they act similarly by helping the flour take up more water. It's fascinating.
Yes, it's like magic how well that works :)
POTATO! I sorta just rediscovered your channel, as I used to look at all your sourdough experiments when first getting into baking during covid.
I made 60 burger buns last summer for my birthday, then proceeded to grilling 60 burgers, 100% chuck meat and ground at 8mm w 20% fat.
I'll be trying this recipe next! They deserve a try. They look fantastic :) Great video and love your danish accent Sune!✌
Looking forward to try these! A shot of the inside to see the crum would have been a nice addition!
just finished baking my 8! love!! will repeat! since I've started my sourdough adventure I tend to leave "instant ferment" out of my recipes, once in a while, why not, great works, como sempre, best regards from Portugal!
I just got done eating lunch but you made me hungry again. I’m gonna do these for sure! Thanks for the recipe.
what does egg do in bread recipes? I'm vegan and wouldn't use it, but I'd sub gr flaxseed and warm water for both the butter fat and the egg. It actually does very well replacing either, since there's fat in the flax seed. These look great!
Love it ! I forgot about enriched dough, I made some buns years ago using egg and milk, which were way better than conventional flour buns, these I’m sure are even more delicious !
I use the water and the potato. Makes wonderful cinnamon buns. Learned this from my mother.
Looks great! What kind of potatoes would you recommend? A starchy potato like a russet?
And what would you sub for the egg for a vegan version? Just leave it out?
All the while, I was thinking you were making potato dinner rolls. Silly me, they look wonderful, but I think I'll try them both ways. Thanks for sharing!
oh these look so delicious and easy...thank you for sharing Have a great week
I learned today: pressing the dough flat and oiling the hands first.
POTATO - Your buns look fantastic! Would you consider a comparison bake using instant potato flakes?
Potato Buns look amazing! Thank you for the tutorial and recipe. My question is, can this recipe easily be doubled or tripled? Thanks in advance. 😊
Thanks :) Yes, just multiply the ingredients by 2 or 3 :)
Hi Sune! Hope you are well. Wow, these look amazing.
Could you substitute in sourdough starter to ferment slower and longer and give them that extra depth of flavor??
I am doing great, thanks :)
What I would do would be to add starter as a taste enhancer, but still use yeast for fermentation :)
they look real good. I have been using a "sponge method" lately All the H2O + half the flour and ripe vigorous sourdough starter for 3 hours or so then add the rest of the flour and bakers yeast and proceed normally for whole wheat bread (5 to
1) made some buns that way with 50-50 blend works great and adds the flavor and the texture to hold up to anything. I will try the potato buns soon. The problem with learning great receipts is I eat it all up too fast ;-)
Lovely. I personally would go for a bit flatter wider result if I'm going for a hamburger bun. Hard to get a thick burger in my and grandkids mouths. Perhaps not using a mold will work. I've made other potatoes rolls and breads but at a lower hydration and I flatten them on purpose. Love the keeping quality. Pig hip sandwich is my usual use of a potato roll OR smoked canned salmon salad. Yum!
Can you replace the instant yeast with sourdough starter or baking soda/powder? I got into baking because commercial (American) products mess with me.
You can convert any "yeast" bread recipe to sourdough by replacing some of the flour and water with an equivalent amount of starter. You just have to take into account that starter introduces some other complications, like a much slower rise. You can try adding 80g of starter for this recipe, and subtract 40g of flour and 40g of water (in this case milk) from the recipe. I have a similar potato rolls recipe that I converted, and it works fine.
Some very popular chefs have pushed the idea of Brioche buns being the holy grail for burgers, but a potato bun is far superior. Especially if the potato buns minimise the amount of sugar being used. Potato buns will deliver the perfect amount of moisture, resistance, airiness, and many other factors.
Brioche is too sweet, pure wheat buns are wonderful but lack substance, potato buns are perfect.
What attracts me to brioche is the butter. A brioche potato bun would be possible. The best of both worlds? 🤤
@@Foodgeek
Potato Buns usually have butter in the recipe. At least every recipe I've used has it. Brush them with butter for extra flavour/colour.
@@laughingachilles Yes, but more butter is more better 🤣🤤
@@Foodgeek The amount of butter is the same for both buns.
I love potatoes. And potatoes love me.
Potato sourdough? Maybe?
Potato sour dough hybrid loaf must surely be under consideration? I'm wondering how much flour can be substituted with potato while still maintaining a viable loaf? Any advice?
Also, would like to avoid egg and dairy, would just like substitute a % of flour for potato. Do you think that would work?
Beautiful buns!
Oh, thanks. I updated it :)
You should do a tangzhong vs no tangzhong comparison video
Potato - Do you drain the water off or does it just all evaporate when the potatoes are boiled? Also, is the cooking time the same if the buns are made smaller?
These look amazing! If I left out the egg would I add 60g extra of water?
I don't think you should. Egg has water, but it also solidifies in heat, so if you replace it with water it will be wetter.
Is potato flour the same compound ?
That shirt!! 👍
I love Friends. Especially the Christmas Special 😂
I made your bread dough and I am cold fermenting in my fridge. It's been nearly 48 hours and the doughs have not reached 100% growth, Sune. Is my fridge too cold?
Yum! Nu er jeg sulten!
Next up is sweet potato
Potathose look great :F
Thanks :D
All purpose flour, Hmm. Any reason to not use bread flour?
Would not make the same tender crumb. bread flour is stronger (higher gluten)
Would still be ok just not as soft
I like your content but, in this Video in particular you are so hard to listen to. I'm clicking off after 2:20 because you make yourself sound like someone had to hit the 100k words on their essay about potato buns.