I made my first-ever burger buns, which blew away my expectations. This recipe is really solid: https://youtu.be/kgOPS52e59E?si=CsCTURArS6sQFHjy
I did not have dough conditioner, and I substituted about 325 g whole wheat flour + 300 g KA bread flour for the AP and added more water by feel (probably 3/4 c?). I also subbed margarine for the butter, egg white for the whole egg wash, and topped with toasted sesame seeds. I didn’t brush with butter. These really surprised me because they were so good – soft and airy, yet sturdy, with good flavor. Fortunately I froze eight unproved dough balls for future sandwiches.
This guy knows his bread. Must explore his recipes.
