A couple of days ago the first of our homegrown tomatoes got ripe enough to harvest and as I plucked it off the vine I instantly knew how I wanted to enjoy that first fruit…on a nice burger.
This summer weather has us doing more grilling these days and in keeping with the plastic free (or more like plastic lite) life I am trying to practice, mastering a good burger bun bake had been on the to do list. So for this weeks bake, of course, I decided to make a first attempt at baking my own.
I decided to go with King Arthur Flour’s Beautiful Burger Buns recipe. We pretty much use their flours exclusively in our home and I have heard good things about their recipes so decided to see what they reccommended.
It seemed like a pretty straighforward recipe, until I got into and realized some of the details were a little vague. Things like water temperature and how long to work the dough. The recipes I have been using are usually really detailed about those things and seem to make a big deal about their importance. So the lack of detail had me feeling a little nervouse about the end result.
After the dough was mixed and proved, I realized that I probably should have worked the dough longer than I did. The rise wasn’t quite what it should have been. But in the end, we ended up with some pretty good looking buns. And they had a good flavor too. There is room for some improvement on texture, but I think that can be fixed with a little more time on making sure the dough gets kneaded a bit longer on the front end.
Fresh baked burger buns and homegrown tomatoes definitely make for a more satisfying burger. Plus another new bake explored means new lessons learned and better bakes to come.
Bree Bakes Bread and Other Stuff Too 