How to Make Super Soft Burger Buns | Yudane Method

[@YouTube]

every burger must have a soft bun! looks incredible 🍔💯

[@ChainBaker]

Thanks to you I can help more people make these buns and other breads at home. Cheers, KZbin 😊

[@lovevonzweigbergk4130]

Crazy

[@ChainBaker]

The written recipe with all the details is in the link in the description

[@literallysteel]

This is the only time I have seen a comment by youtube with less than 100 likes let alone 50 likes

[@yair5043]

KZbin???

[@skyesprik4772]

I just made these. Your videos are the perfect length and you explain everything in a way I understood what to do and avoid. I ended up baking it as a loaf and it came out perfectly.

[@jabberman3000]

Watched this the other day and knew I had to use the yudane to make doughnuts... I'd recommend anyone try that with their favourite doughnut recipe or with preppy kitchens recipe. It made them so impossibly fluffy and soft.

[@chuck2u32]

I quit making bread 5 years ago to lose 100 pounds with a low carb diet and fasting. After maintaining that loss for 4 years I'm starting to make bread again allowing myself a slice or wrap a day. Glad to have found this channel. Very glad. Now if I can just get a new starting going again I'll be back in business. My next effort will be burger buns for tonight!

[@ChainBaker]

💪😎

[@diodoubled]

I've just done these with 80g of sourdough starter instead of east (40g water/40g floor ) and reduced the milk and total floor with 40g. Also for the final proof and baking I put the balls in baking-rings so they can rise up. They turned out absolutely amazing. Another great recipe from this channel. Only yudane buns from now on. Thank you so much!!!

[@PotatoMcWhiskey]

This might be the next recipe I give a go of making!

[@ChainBaker]

Awesome! Let me know how they turn out :)

[@asrah55]

Heyyyy Spuddy! Computers research gives +1 food to all cities. Funny seeing you here. Love both channels!

[@k00lkidz4]

funny seeing you here kek

[@AnthonyLeighDunstan]

Absolute winner!!!🎉🎉🎉🎉 Soft yet firm, sweet yet savoury, bready yet light, toasty yet moist, evenly risen while still having a tight crumb! Browned up so nice! Honest to god, my wife and mum-in-law couldn’t believe these weren’t bakery bought. Not store bought, but from purveyors of quality baked goods. 😂 I’m a muppet at the best of times but this recipe succeeded beyond my expectations! Against the odds I managed to bust these suckers out. To give some context I’m baking out of a former Soviet kitchen with a 1950’s gas cast iron oven with on/off/almost off temp settings, one rack, about 30x30x30 baking space, hand-kneaded, fermented in a bowl and plate, two kids distracting me at every turn along with multiple tasks that needed my immediate attention, and yet still these turned out pearler!!! Fluke?! Maybe, but I’m willing to bet this is the only burger bun recipe you’ll ever need. ❤

[@ChainBaker]

That is awesome! Making the best of what you have is what it's all about 😁 And yeah this is probably the last burger bun recipe we'll ever need. Where do we go from here!? 😅

[@AnthonyLeighDunstan]

@@ChainBaker hahaha, exactly! Can’t improve on perfection. 😂👍🏻

[@mortisCZ]

I've tried several Yudane/milk roux breads and buns and they're always very soft and tasty. I enjoy baking less sour breads than is traditional here in Czechia and this addition seems to be helpful for most of my glutenuous cravings. Sweet and "round" lactose seems to clash with sour and sharp flavors of long fermented products. I've even used it for my vánočka this Christmas and it worked wonders.

[@Eclyptical]

Just made these yesterday for an American Independence Day cookout and these are by far the best burger buns I've ever made. I've tried many different recipes for brioche buns, potato buns, and even some tangzhong ones but none of them came out as perfectly soft and chewy as these. Excellent work!

[@ChainBaker]

✌️😎

[@sherrytucker7102]

Made these today...best burger buns I've ever had! I followed the instructions to the letter EXCEPT for the hand kneading (used my KA mixer for that!). I even used softened butter instead of melting it (a first for me). Divided as four buns, they were a LOT bigger than what I'm used to, so tomorrow (yes, tomorrow!), I'll divide into 5 - 6 buns. THANK YOU for a great recipe/method!

[@Jeepy2-LoveToBake]

New oven “extended” weekend - baking project #7: Final bake for the long weekend. Splurged and used my last pound of Japanese A5 ground beef. Topped with sautéed mushrooms, onions and sliced garlic. Pan-toasted the soft bun with butter(not that it needed it), added a slice of Havarti cheese. I think this is the perfect burger - strange sounds are emanating from my mouth while I’m eating this burger. I believe they are sounds of extreme happiness. Thanks for sharing the Yudane method!!! My stomach is thanking you!!! Photo of the deliciousness that is the burger has been posted.

[@ChainBaker]

Saw them! Looked amazing as ever ;)) Oh yeas these buns paired with that beef I can just imagine!

[@ddddd2396]

Thank you so much for the recipe. this is by far the best burger buns I ve tried. The texture is on point. Soft, fluffy. Buns do not crumble. I made my burgers on the second day. Actually, I baked them in the gas oven, a bit tricky, but still very very good. For anyone who is interested , I used ap flour, and made final proof for 1 hour only ( did not have time), also I got 5 big buns, 110 g each

[@rewolfer]

Made this tonight. Toasted them in butter. With a two beef patties, camembert cheese, caramelised onions, lettuce, tomatoes, jalapeños. Was sensational. Such a great bun recipe!

[@denissmith7671]

I made them twice in three days, they are sooo damn good, even tho I never have baked bread before. Fantastic recipe, thank you very much! And maybe it could be useful for someone without a fan in the oven: I bake them for 17 minutes in the middle (160C) and then another 5 in the upper section just for browning, not sure if it's ideal, but for me the results are great :D

[@countdown.moments]

This video... i have been searching for years to bake at home buns that are better or as good a restaurant. Our chicken coop provide the egg. You can trust this man...

[@sashizakura9124]

I used to work in a bread bakery here in Japan, and the yudane batches we made included packages of a gelatinous substance I now know is that boiled water and flour mixture! Who knows what kinds of chemicals were in those packets we used at work, but making it fresh from scratch seems so hassle-free, I have no idea why we didn't just do that instead! I just tried these today - BUT - only after the fact did I find this video! I found your website first, and went from there. I did a few things differently because it wasn't explained quite as well in the written instructions, but they still came out great! I ended up making rum raisin rolls because I wanted to try a batch before tomorrow - when I plan to make them for my husband's birthday dinner - big fat hamburgers with yudane buns! The only thing I did differently was to divide the dough into 6 pieces and mix in raisins right after the first rise, then following your instructions. At the end, rather than brushing on egg white (I'd already lost it!), I sprinkled on some joushinko - which is how we made our sweet yudane rolls at the bakery - and popped the tray in the oven! My crappy electric oven is terrible, so I boosted the temp to 170C and only baked them for 20 minutes. They toasted perfectly! Not a ton of rise while baking, but they were still puffy, springy, soft and fully baked! I'll have to save this video and follow it more closely tomorrow for the main event. OH, BUT I HAVE A QUESTION!!! From the start, the yudane didn't seem terribly sticky. I was able to make it into a ball after mixing it and putting it into the fridge. Is it ok for the yudane chunk to not be terribly wet? If not, is it ok to just add more water until it's a bit more pasty? In the end, the dough itself was not terribly sticky, either. It felt like it needed a bit more milk to it. Would it have been ok to add it to hydrate it more? I didn't have a terrible time kneading it like I have, say, with sourdoughs. How essential is it for the dough to be nearly unmanageably sticky? Thanks again for this video! I'm glad to have caught it, even after already trying the recipe from your site! :D

[@ChainBaker]

Your flour is probably a bit stronger and better at absorbing water. You can definitely add more liquid to make up for it. The dough does not need to be unmanageably sticky. But the more water you add the puffier it will become up to a point where it will just start spreading out sideways too much. Cheers! :)

[@50sKid]

As an American, I can wholeheartedly say that it absolutely cannot be any seeds you want and MUST be sesame seeds or none at all lol. Great recipe, been meaning to try a milk bun burger bun.

[@ChainBaker]

Haha yeah I'd stick to sesame too, but each to their own I guess 😁 Let me know how they turn out!

[@BetweenTheBorders]

I've made Japanese milk bread before, and I just made my own burger buns for the first time, but this is certainly happening in the future. I wish I had enough room for a Kaiser roll, but I don't really have a foot of free counter to roll it out. By the way, using your techniques and a stock recipe for the bun (and some smash burger tips from another KZbinr) I just made the best burger I've ever had. I even forgot the butter, but with a cold ferment and a butter wash after baking and they were amazing. Thanks so much.

[@BetweenTheBorders]

@@ShamimAhmed-zo2su (Basics with) Babish

[@tommasoragghianti7735]

tried this recipe yesterday and it's amazing. It's a bit hard to make for the novice home baker, but it's fantastic. I've never had such good buns ❤️

[@ChainBaker]

Awesome! I will post a black charcoal version of this recipe for halloween 🎃👻💀

[@tommasoragghianti7735]

@@ChainBaker can't wait to see it (and try it)!

[@catpawsandplay]

Chainbaker is a real teacher in baking. And he is telling all the secrets of baking no nonsense. Pls make more videos!

[@ChainBaker]

🙏

[@toastrecon]

I used the yudane method yesterday to make some focaccia, and it turned out really soft and amazing. I'm definitely going to try it in other bread recipes, including this one!

[@shannashoffner]

I made these today and my family LOVED them! They are seriously the softest bun I've ever had!

[@ChainBaker]

Fantastic! ;)

[@MdlsSiblings]

you're not just a high level boxer also a great baker! thank you Mr. Oleksandr Usyk

[@ChainBaker]

😅

[@MdlsSiblings]

thanks for this video mr. usyk it helps me a lot

[@ChainBaker]

😁

[@taeyu5636]

I made this today. it turned out exactly what chainbaker said. It was super soft and tasty. I am so excited that my baking skill has been improved ever since I started working this cahnnel. many thanks.

[@ChainBaker]

That is awesome! I'm glad that you enjoyed it 🤩

[@madalinamuresan9983]

Excellent receipe. Well explained, good quantities, my buns turned out perfectly. Thank you.

[@daraphone21]

Tried out the recipe. The burger buns turned out beautifully. Thank you

[@mateusfccp]

I made it today and it turned out perfect! I used almond milk and margarine because my wife is lactose intolerant, but it worked anyway. The only difference was that the dough was not really stick, I could easily knead it with regular method. After I watched your video about yudane I am using it everytime and it really improves the bread a lot, makes it fluffy and soft!

[@ChainBaker]

Awesome! :)

[@4.0.4]

Scalding the flour to gelatinize the starch... interesting! This is similar to how "pão de queijo" is made (a Brazilian cheese bread snack), the (tapioca) flour is scalded in boiling water. I never knew why, but anecdotally it does work. Speaking of which, there goes a suggestion for a unique regional type of bread if you ever want one more.

[@tarablinkhorne9872]

I have just found your channel ,i have made regular breads for a few years now and have just started looking at trying new flours/techniques .Thank you for your knowledge ,i have found so many new breads that i am going to try ....off to binge watch more videos :)

[@ChainBaker]

🙏

[@musicsubmarine1093]

Thank you for all of your videos! I’ve become quite the bread maker from watching your channel.

[@freedom_seeker06]

I made burger bun last time and yesterday I used same recipe to make Japanese red bean bun (Azuki Bun) and it totally worked!!! This dough is multifunctional and I can say that this recipe is one of the best and useful dough recipe to make any Asian style sweet and savoury bread. With this one you can also make HK style pineapple bun and coffee bun. Given the dough is very soft and savoury I think I will try to make Maritozzi (Italian style bun filled with chantilly cream) next time. Thank You for sharing such amazing recipe.

[@Sensbrain]

you are a genius, best baking channel on youtube.

[@americanrebel413]

Definitely great buns! I don't know what I want to make next. I just took the Punittone out of the oven, It already looks better than the 1st one I made, I'll let you know how it tastes. Thanks to you I was able to make this. Thank you.

[@ChainBaker]

Awesome! :)) Hope you enjoy!

[@klinger800]

Dude. Dude. Easily the best channel. Clear, efficient, well filmed, excellent audio.

[@ChainBaker]

Wow, thanks! :))

[@Denien82]

Tried this one a couple of days ago. They turned out great. Recommended!

[@rkiefl]

Thanks!

[@ChainBaker]

✌️😎

[@hibabadreddine]

This recipe was perfect! Thankyou! I have finally found my go-to 'brioche bun' recipe 😊 I did an overnight proof for the initial bulk rise and shaped and proved the buns the following morning, so they were ready for lunch..

[@ChainBaker]

I will post a no-knead version in the coming weeks 😉

[@sharonknight1567]

Just found your channel...Wonderful resource; slick, informative, visual, and reliable recipes. I will be supporting your work!

[@ChainBaker]

Welcome to the channel 😊

[@Sugarlydeliciousness]

Whelp I have been a lazy baker to personal issues and brought store brought bread for our once a month burger. I made your burger recipe last year. My husband wanted a burger today and asked if I could make that homemade burger bun again. 😂 I was shocked he remembered eating the bun. Well, what Beautiful Husband wants he gets. It was a perfect request since the first time I made it was in August around our anniversary week. Guess what? This is the month of August and it's our anniversary week how good is that?! Thanks Charlie for making good food memories with awesome recipes. Buns doing their 20 minute rise. Burgers tonight🎤🎶 Charlie's recipe burgers to niiiiieet!🎤🎶

[@ChainBaker]

Nice one! Happy anniversary 🥳

[@wilsonarno]

Great video! I like how you don't need any special equipment, either. Can't wait to try this. Also, this channel deserves more views/subscribers. All of Charlie's videos are quality content. I believe there are still a lot of people on this platform who aren't interested in "shorts" and instant gratification, but rather informative long-form style video, and the main reason I'm commenting is so that the algorithm will recommend this channel to others like me. Keep up the good work, Charlie! Also, I'm a sucker for the pretzel rolls at Lidl, and I never thought I could make them myself. Would you consider making a pretzel/pretzel roll video in the future?

[@ChainBaker]

Thank you so much for the kind words, Wilson! :) I will definitely look into it. I got there pretzels for now. 1) kzbin.info/www/bejne/pIbXq2qdaZiEpZI 2) kzbin.info/www/bejne/nXi3naWGqa1ll80

[@Curmudgeoned]

Another great technique. Loving your channel.

[@ChainBaker]

🙏

[@aussiefamilybudgetcooking]

Made these buns early this morning for our camping trip and had them tonight. Would 100% recommend spending the time to make these. Amazing stuff chainbaker 👍👍👍

[@ChainBaker]

Glad you like them! :)

[@janetgerney2094]

I've used tangzhong a lot, really love the softness it brings to bread. Your burger buns look fantastic!!

[@azure7519]

Tried this recipe and the buns turned out amazing!

[@mr.pizzamarlon]

Used this method and made the pizza 🍕 today. *You were 100% correct* about being very soft pizza. I believed you but I was hoping I could get crunchy crust. Nope! I created crust that was just like a burger bun 😂😂😂😂 At least, I know if I ever want soft burger buns to use the Yudane method but I didn't like it for pizza 🍕 crust. I want semi soft but tortilla like taste with big air pockets, and very crunchy crust. I feel I am very close, afterwards, I'll need to master making good tasting pizza 🍕 sauce. My pizza 🍕 journey will continue to eternity but that's the fun about baking bread - endless unlimited possibilities and none are superior to another.

[@cathys949]

Lovely! I just love homemade burger buns. They are soft, but absorbent and sturdy enough to hold up to a burger or saucy pulled pork sandwich. I use the King Arthur Flour recipe called Beautiful Burger Buns - but be warned, it makes about 8 to 12 buns depending on size. Since we are only 2 at home now, I'll have to try your smaller recipe! Thanks for the tips on kneading sticky dough, and shaping.

[@ramdomstuff6479]

Dude i love your videos im starting in bakery and you really help me a lot explaining different things like types of doughts or ferments.Never stop posting videos.

[@ChainBaker]

Glad you're finding them useful :)

[@gubbins1933]

Intriguing recipe. I look forward to trying it out. I do enjoy hamburgers for supper, these buns will make them exceptional without a jaunt to the bakery. Thank you.

[@DIVEnSOME]

You are the best baker on KZbin 🎉I’ve just made these babies ,and I am never buying buns again.

[@ChainBaker]

🤩

[@Revorino]

Another great recipe, thanks for sharing Charlie! Hope to see a experiment video comparing yudane, tangzhong and normal recipes some day.

[@mariazato7793]

Thank you so much for your amazing channel , your videos are plenty of tips , they are so perfect .

[@toi_techno]

Great video DId a burger pop-up a few years ago using milk buns Definitely the best bread to use

[@wildcat_sa]

Made these tonight - definitely my new go-to recipe! thanks

[@ChainBaker]

Nice one! :)

[@jessebanwell5705]

I made these last night, they were great. I did not have the time needed for proper fermentation though, so I modified the recipe a bit... the ingredients were all exactly the same, but I used a stand mixer, and my fermenting times were roughly cut in half. I also did not let the yudane completely cool, since I figured this would help with my time problem. Lastly, I split the dough into 6 buns instead of 4. The result was very nice: they did not rise as much as yours of course, but this is not a problem for burgers in my opinion. Thanks for the great recipe!

[@ChainBaker]

Glad it worked out :) cheers!

[@christopherhumphrey]

0:31 Well ChainBaker, that looks better than the doctored food photography pictures of ALL the major burger joints. Awesome!

[@letegabriel2721]

Bravo, Thank you so much for sharing.

[@halimshoman837]

You are the chef (baker) that i dreams. You can control everything in the dough. You try multi ways and recipes You explain everything You are great You have the ability

[@ChainBaker]

🥰

[@Gepstra]

These are amazing man, first recipe of yours that I tried, good stuff!

[@waynecribbs8853]

The tangzhong method is my new favorite trick for making a homemade sandwich loaf. I have not yet tried the yudane method. Those burger buns you made looked really amazing! I'll have to try them.

[@ChainBaker]

Let me know how they turn out. I will make a tangzhong vs yudane video sometime too 👍

[@MJ-en5hi]

Wow! Finally made this recipe and it turned out amazing! As soon as I had my first bite I was ready to start a second batch. I made this as one loaf instead of buns. Even though the recipe isn't advertised as japanese milk bread I think this is the best milk bread recipe I've tried so far! So light and fluffy and absolutely delicious 😋

[@ChainBaker]

No-knead version coming soon 😉

[@benediktjager3565]

Hi, they look great, thanks a lot for your recipe! My favorite buns (so far!!!) are potato buns... Happy easter for you, best regards from AUSTRIA!

[@andreamasotti2593]

I love your vids and have learnt so much from them. BTW I think it could be interesting if you could confront the same loaf of bread made with yeast and sourdough and, possibly, give us hints about how and when one could change from one method to the other one. Thank you!

[@marcoconci7867]

This would be so good

[@ChainBaker]

I will definitely do that sometime in the future. Here is a guide on how to convert recipes to preferment. Same principles apply for sourdough - kzbin.info/www/bejne/qIO5ZIJsbddsapY

[@HeavenDelights]

That sounds great 👍

[@jasonz9902]

I made this and just like you said soft buns, great channel I've learned so much. Thanks Chain Baker.

[@ChainBaker]

Awesome! I'm glad you like them :)

[@FrancescoFerro]

Best Buns i've ever baked... Thanks!

[@kiwijase1]

I tried your recipe there the best buns I’ve ever had thanks for the video

[@silverkittyzen]

I didn't find you too long ago and you've already gained 14k subscribers since then. I'm so happy for you....you deserve it. For the burger buns...I understand that the difference between Yudane and Tangzhong is like cooking instant ramen on the stove vs. Cup noodles where you just add boiling water. Since both achieve the same result of 'gelatinising' the flour, is there a reason for choosing one over the other or much like the ramen, is it just about convenience and less clean-up?

[@ChainBaker]

Thank you so much! :) For me it's the convenience. But tangznong does produce a softer crumb.

[@silverkittyzen]

@@ChainBaker That's great...thank you so much! :)

[@mikel6989]

Never heard of yudane. Seems interesting enough to try it out. I've been making a lot of bread lately and trying to find a good bun recipe. I'll give this a try one day.

[@bobcarn]

I've heard of this technique but haven't tried it yet with my breadmaking. After seeing how soft these buns are, I'm definitely making some in the next week or two. It's winter, but I'm firing up the grill and we'll have some nice burgers. I can't wait!

[@ChainBaker]

Let me know how it turns out :)

[@jerryormston3916]

So far I have tried the Barbari and honey, cinnamon and raison breads and just made soft burger bread with spicy bean burgers. They came out exactly like yours. Great instructions I feel like a pro! Thanks man.

[@ChainBaker]

That is so cool! I'm glad you're smashing one recipe after another. I wish my success rate was as good haha! Well done man :)

[@jerryormston3916]

@@ChainBaker I just followed your instructions to the letter. I must confess, I didn't bake the first raison bread enough and it was a bit stodgy., but the second time...perfect. Love the time and effort and video editing and website on your videos.

[@deg00gleurself91]

Hi, I use Yudane to make my burger buns among other breads, I also use creme fraiche in the buns, excellent results. Keep.up the great work.

[@amineaissani6084]

I said it once i will say it another time best channell everrrrrrrrrrrrrr

[@ChainBaker]

Thank you for being here! :))

[@lilpiggy89]

I made these today and they came out great 👍🏻 thanks for the great video explaining the recipe.

[@kearamaevallecera1392]

Thank u for this🤎. 😊 Underrated channel.

[@ChainBaker]

🙏

[@kevinkimball715]

These rolls turned out great! Made them to go with pulled pork for barbecue sandwiches.

[@karenclaud4616]

When they are a day or two old, they make a perfect breakfast sandwich

[@rabbit_scribe]

Woo hoo made it to 50,000 subs! Congratulations! 🎉🎉🎉

[@ChainBaker]

Thank you for sticking around 🙏

[@artycrafty9209]

Thank you for showing this technique, fascinating and will be useful for all kinds of soft buns, cant wait to have a go!

[@ChainBaker]

Let me know how you get on :)

[@sinanparmar]

Just tried this, amazing recipe!

[@shortattentionspangarage1312]

I love your recipes! I've never made more breads with butter before, it's an amazing addition.

[@Happy1heart48]

I want to try this recipe. I’ve seen your video before but haven’t tried it yet. Perfect time of year to make hamburger buns…and these look like the perfect option! Thanks so much once again for sharing another great video and recipe!!

[@gimiak]

It looks like my new project for the upcoming weekend. :) Thank you. Looking great. 😋

[@zapp442]

Fantastic

[@kitebarbie]

thanks for your vids! You are really good at explaining WHY to do things, and that is so helpful. Great content! Getting hooked on your vids!

[@ChainBaker]

Thank you so much 😊

[@cattelona100]

thank you for a great channel i am an amature baker but been a builder 51 years just started a big brick pompeii oven and outdoor cooking area where i plan to try this recipe

[@ChainBaker]

Nice one! I hope to have something like that in my garden someday :)

[@cookingwithmary4261]

Your thumbnail is so much better now. 👍 for sharing ☺️☺️

[@ChainBaker]

Cheers!

[@chefpizza4677]

I do use the water and flour method but i cook it and reduce it down to make a paste, keeps it soft for days.love the egg white glaze. Definitely will use that method for my next bake! Amazing content as always!

[@ChainBaker]

That would be the tangzhong method. I will make a video comparing them side by side to how they stack up. Cheers :)

[@chrisbeavers2290]

Thanks 😊. I'll give this another try. I think I got a little impatient because of how sticky they were. Thanks Chainbaker. From the USA.

[@wilko251088]

I must admit, I love these. I’ve made them a few times. The only thing you need to make them a bit bigger to hold a good sized burger 😋 slightly bigger and flatter balls 🙂

[@G53X0Y0Z0]

Those really good, I am going to give them a try.

[@ChainBaker]

Let me know how they turn out :)

[@G53X0Y0Z0]

@@ChainBaker - I will do that. thanks

[@allisumskye]

Gorgeous mouth watering perfect buns, I'm new to making my own bread & I'm so glad I found your videos as they are super helpful plus I enjoy watching & learning new things big thanks for all you have taught me so far. 🍔🍞🍕👍😀

[@ChainBaker]

Thank you so much 🙏

[@RGS61]

Great recipe! .. Excellent recommendation regarding how to develop gluten when the dough is sticky!

[@Quibus777]

very nice, thanks, will make this for a nice smash burger for my son next baking session ons question, why not do the eggwash and sesame/poppy seeds sprinkling right after final shape? That is what i usually do, it protects against water evaporation and no need for more handling of cover material that needs to be taken off. They can just go right into the oven.

[@ChainBaker]

Let me know how it turns out :)

[@Quibus777]

@@ChainBaker Long answer, here goes: Normally i dont clean the bowl of the mixer, only when using eggs, the bits of old dough add a little zing so this moprning my starting point was the regular situation, a dirty bowl ;) Yesterday when waking up i did my usual thing on bread baking day, scrape down the bowl, add a baggie of yeast and 500gr water, leave for 10 mins or so and then add 500gr flour (t55) mix with silicone spatula, its like yogurt consistency then and leave it for some time. This is the way I start most of the times, and then I opened your receipe, hmm I was all wrong already. So why not flip it? 200Gr milk 24gr salt in a pan, bring to a boil, adding 200gr flour when it started boiling, then 80gr of frozen butter to soften the butter and cool this buttery salty ball. In the main bowl, added 100 gr water, 500gr flour and 4 egg yolks, let it mix for a bit till the wet dough became stringy (I know I multiplied the flour in boiling stuff 4 times and the fluid and flour for main dough only 2 times, my mixer cant handle too much so I decided to adjust by adding some flour later on. ) Then adding 80gr sugar, the butter/sa;t milk dough ball and some more mixing, way to wet, so some flour added, we’ll see if its enough, can always add more after the first fold (I just detach the dough hook from the machine and cover bowl with a lid for bulk fement and do some mixing along the bulk fermentation and before its time for pre-shape. I also say this would be enough for 14/16 burgerbuns, too much, so I planned on splitting the dough and use whole t155 flour for the second half with some sunflowerseeds and make some other bread with that, so too wet is no problem now. So after the first fold/mix where I added a little more regular flour I also added some whole wheat t155 flour, whole wheat or dspelt just add so much flavor and I as off the receipe anyways :) Decided to make smashburgers for my wife and son (meat for him, aubergine for her) and knew it was gonna be pretty hard to resist temptation of eating along, so choose to do a full on fast before breakfast even started :D smash burgers, that is for the meat one: buns special sauce (crème fraiche/dash good soysauce/dash hot sauce/ mustard/salt/pepper/fortified yeast flakes (so now its healthy with vitamins lol)) toppings, pickles/ caramelised onion/ fresh tomato / cripsy bacon 200gr beef, ground 20% fat, some pepper and salt, divided into 3 balls, using a ring a little bigger then the size of bun into thin patties, baked on hot skillet, adding a slice of cheese when flipping. The cheese adds juiciness and the thinner patties give more contact with bake surface (like normally one would bake a big patty for a nice juicy burger, hard to get the done-ness perfect and for a single pattie there are only 2 surfaces touching the griddle, divide it in half, thinner patties, 4 surfaces for the Maillard reaction to take place, hence more flavor, the cheese compensates for the slightly dryer patter so its as juicy but way way easier to make and faster, its like less then a minute on each side. The veggie smash is without the meats and aubergine, sliced an hour in advance, thin also, salted and then a lot of the water gets pulled out of the slices, dry them with paper towel before baking and they bake faster and are seasoned just right. Verdict, my son deemed them the best burger buns he ever ate. And I kept one but its no longer springy I just checked. Next baking session I will do the proper recipe and report back, but since I’m fasting / fasting intermittent and not eating no carbs this may be more then a week with all the bread now ready to be used and partially frozen Thanks for showing this!

[@ChainBaker]

Damn reading that alone made me drool! :D Sounds awesome! I'm glad your boy enjoyed it too!

[@Quibus777]

@@ChainBaker OK made the Yudane burger buns today, its like brioche extra nice :) Exactly like your recipe. But you know I don’t warm an oven for just 4 buns so used the mixer for another dough (recipe below). I did incorporate the butter into the Yudane, helps cool that down faster, also did the salt and suger into that and via that into the main dough later on to give the yeast a salt/fat/sugar free environment to bloom and get going the first 10 minutes. It was nice to knead your dough by hand, its so nice to go from a messy work surface and sticky stuff all around to a soft yet come-together dough that gently picks up all the sticky stuff on the table. Made 4 buns 140 grams dough and from my dough the same. Made 2 identical smash burgers for the family, still on diet, and knowing this was coming I am doing a one meal a day week and had already eaten around noon so no temptation :) Verdict your dough gives the ultimate hamburger buns, very fluffy and nice, better then the bun from last week (see last post) As general bread my dough was rated a tad higher, and that too was seen as very good burger bun (and cool no egg, no sugar and decent part full grain flours and pits so probably a little better to eat as daily bread :D ) What I did see, your dough and mine had risen and final proofed to about the same size. My buns were a small part of the total dough and I used 1 baggie yeast for yours receipe and also 1 baggie for all my dough, whisking some air in at the start of first flour addition to bloomed yeast does seem to let the yeast grow though. Your buns had a better oven spring and needed a total 15 mins in the oven. Mine stayed a bit flatter and needed 19 mins. Weirdly, yours came out 129 gram and mine 122, so I guess the overall density for all buns was the same. Typing this, its clear, the Tanghzong percentage (11,11% of total flour) was way lower then the Yudane part (16,66% or total flour) on the whole dough, so more “trapped” water in this percentage Pretty nice experiment, Thanks for setting this up :) Rich Tanghzong bread Seeds to be used later in the making Sunflowerseeds for in the bread 100Gr Poppyseeds and sesame seeds for over the breads Optional eggwash. Main part dough: 610gr water 250gr full grain spelt flour 125 full grain wheat flour 500 gr wheat flour baggie of yeast water yeast in mixing bowl, leave 10 mins, then adding spelt and full grain wheat flour, whisk to get air in and till its all combined. Then every 10 minutes or so adding 125gr of regular flour till its all in, mix till decent dough Tanghzong part dough all in a pan on medium flame/heat 125gr plain flour 250gr milk 25gr butter 14gr salt 1gr vitamin C (acsorbid acid powder) Bring to boil/simmer stir till its a thick dough then let cool Combine the two dough parts in large mixing bowl, mix till nice smooth dough is formed. Let is proof in the mixing bowl, and when its getting high in the bowl, run the mixer to fold and get the CO2 out. Before the shaping and final proof add a bunch of sunflower seeds, 100gr they have the tendency to blend into the bread so you need more then expected, we want it IN the bread not ON it, in it the good stuff inside the pits are not exposed to the too high heat of the oven, for the outside we use sesame and poppy seeds. The Tanghzong makes this a pretty wet dough, so a little flour on work surface while final shaping is needed and a sprinkle of sesame seeds/poppyseeds for the last shaping makes it easy to pick it up and transfer to baking vessels/sheets This produced 4 nice hamburger buns 1 loaf in a tin 1 loaf on a tray that looks rustic (for loafes, I don’t like messing after final proof so I do the egg wash directly after placing in baking vessel and loafes I score also then, when its rising it gives nice zigzag patterns and specially with eggwash and seeds nice contrast, and when its done for oven I don’t need to do anything but shoving it in there and set a timer :) I will play around with this one, amazing how much air and niceness that Tanghzong and Yudane brings, its pretty cool, no extra materials, just a technique that improves the bread, I think next baking session I’ll do Yudane and water in main dough, no milk I think the end result loaves will cut easier to make sandwiches then :)

[@ChainBaker]

Awesome! I love experiments like that. And I will definitely make a side-by-side video of the two one day to see how they stack up :) Thanks for your input here. Oh and the scoring before proofing technique is something I have not tried yet, but it's on my list. Sounds cool. Cheers!

[@donovanm.4389]

Dude those buns look delicious

[@michaelurig3887]

I just found your channel. And I'm glad I did, every recipe is very clearly detailed. What do we do if our ovens don't have a fan ? Keep up the great work !!

[@ChainBaker]

Increase the temperature by 10% ✌️

[@palladiium9696]

omg the buns are mind blowing

[@BRAHMIN-zs5bo]

Excellent video indeed ❤

[@beinerthchitivamachado874]

GOATED RECIPE, I just made burgers today with Store-Bought Bread and *sigh* the bread was so mid. I'm definitely going to make these Burger Buns for the next time I make Burgers.

[@DavidBryanSmithmusic]

awesome recipe ........ I'm doing these this next week

[@ChainBaker]

Let me know how they turn out :)

[@DavidBryanSmithmusic]

@@ChainBaker I will. I’m in culinary school here in Georgia USA. I’m in a basic baking class and I’m way ahead of the class because of your videos and a few others. I tried using a whole wheat blend for your white bread recipe …… my yeast was dead so it didn’t turn out well … lol 😆 but i did get live yeast for the white bread and it was really good.

[@sirhetmanpirate]

I think I know what I'm making for dinner one night this weekend.... great video!

[@ChainBaker]

Let me know how they tur out :)