At work, I always dreamed of making home made buns. Burger buns. And not the average burger bones. Most restaurants serve challah or brioche styled burger buns. I wanted a better burger bun What's that means? It's freshly baked. It's not too soft but fluffy enough to absorb the wonderful juices of a well-made burger. Recently, Simon Bowden, an English baker in NYC who posts on Instagram forwarded a recipe for a biga-version potato bun recipe. I adapted the recipe for sourdough. And then I put them to use with a batch of lamb burgers. Fantastic!
Jeremy your burger buns look fantastic! Would you care to share your formula? Cheers, Tia
Can I Your Sumptuous burger bun recipe please
Those look wonderful. Could you share your recipe please. Would love to try these
Hi Joyce,
It’s up, nursing kidney stones at the moment, but I had to get this up for everyone..
Enjoy,
Jeremy
Hello Singam,
It’s up!
Hi Tia,
Just posted after being off air…this a great formula adaption!
Jeremy
These look great! One question – how are the potatoes prepared?
Many thanks,
Mike
Hi Mike,
I think I boiled or maybe roasted them…off hand I don’t remember, but they are a wonderful roll. And I even retarded the dough as my timing was strained…let them proof a good three hours and boom…they took off!
Thanks! If you boiled, did you use the water the potatoes were boiled in to make the dough? A few bakers I know are just gaga over potato water.
Yeah, I suppose you could…or roast potato in jacket then peel…starchier!
J