Sourdough Brioche Hamburger Buns I A Knead to Bake

[@ljss6805]

I totally agree: I like big buns that can hold a big piece of meat. The man is a genius.

[@AKneadtoBake]

Enjoy!

[@fndr82]

Se ven excelentes Daniel. Voy a trabajar en esta receta el fin de semana primero DIOS. 👍🏻. Gracias por tu contribución a la comunidad de panaderos. Yo apenas comencé en este mundo del pan a principios de año y estoy fascinado con todo sourdough la verdad. Le hago muchas cosas a mi familia. Saludos y bendiciones de un paisano Daniel. 🙏🏼👍🏻

[@AKneadtoBake]

Saludos paisano u disfruta todas las recetas hay bastantes y muy buenas checa también mi website www.akneadtobake.com

[@fndr82]

@@AKneadtoBake Gracias Daniel. Así es ya he visitado to website y ya me hice las concas dos veces. 😋. A toda mi familia les encantó. Y me quiero aventar con los bolillos. Es como dices, en nuestra tierra no faltaba el pan calentito y eso es algo q no se olvida. Bonita nuestra cultura. Yo también crecí comiendo pan recién echo y también con el panadero en la bicicleta con la canastos de palma en la cabeza. 😂. No se si a ti te toco. 👍🏻🙏🏼

[@silviacoman8913]

Great recipe! I have just tried it today and the result is amazing! Thank you for your videos, it is always a pleasure to discover sourdough goodies with your channel! :)

[@AKneadtoBake]

Thank you! I’m so glad you had a great result!! Enjoy!!!!

[@divine_potato]

i just tried this recipe, and it turned out amazing! thanks so much for posting this

[@AKneadtoBake]

Thanks you enjoy!

[@شويةمنكلشيفالميريكان]

Great . I love sourdough recipes keep up the great work.

[@AKneadtoBake]

Thank you! Enjoy the recipes!

[@avalonmk1]

Superb! Thank you for honoring my dad. Hugs and blessings!

[@AKneadtoBake]

My pleasure cousin!

[@nallya9018]

This looks good! Glad I found your channel You make baking bread less intimidating. I’m going to try another one of your recipes.

[@AKneadtoBake]

Thank you so much Nally! Thank you for watching!

[@neilbateman7039]

Try his cinnamon & raisin bread. It's awesome & easy.

[@jerradallen6316]

These look so good!!! Can’t wait to try these

[@AKneadtoBake]

Enjoy!

[@spannerman4886]

This is the best recipe and simplest tutorial on sourdough Brioche I've seen so thankyou for taking the time and they look fabulous. I'm making these tonight 👍🏼

[@AKneadtoBake]

my pleasure! Happy Baking! Thank you for watching!

[@niceholidaysfr]

Bonjour Toujours délicieux votre recette. Bien réussi mon burger!! Merci !

[@AKneadtoBake]

Merci d'avoir regardé

[@anasilviahernandez9104]

Gracias por la receta! Vamos a probarlos pronto! A mi tío Manuel le gustaban mucho las hamburguesas, cada que me coma una, lo voy a recordar. Un abrazo!

[@AKneadtoBake]

Si yo también 😢 un abrazo!

[@cyndianaya5304]

Yum looks very good. I like brioche buns.

[@AKneadtoBake]

Cyndi Anaya they are very good! thank you for watching! 👌🏽

[@pperico]

Fantástico un trabajo impecable, como siempre, una pregunta ¿se podría sustituir la mantequilla por aceite de semilla, canola, girasol? muchas gracias

[@AKneadtoBake]

Hola Juan Carlos! Si puedes sustituir, va a ser un poco más complicado si no lo haces en una máquina por todo el líquido que tendrás que amasar, pero si es posible. Gracias por ver el vídeo

[@hans_____]

I was invited to a bbq and I'm going to bring these!

[@AKneadtoBake]

Enjoy!!!

[@sweetdonielle]

I love your channel! Keep it up!

[@AKneadtoBake]

Thank you! Have a great day!

[@MrsLeftoverStew]

Looks great! I will bake this next time I make hamburgers. I would love to see you post a sourdough flatbread recipe - I've been looking for a good one for a while now. You've become my go-to for sourdough recipes. Thanks for making videos!

[@AKneadtoBake]

Thank you! I've done a Focaccia one in the past, but I will add it to my list of upcoming videos for sure, thank you for that great idea and for watching!

[@AKneadtoBake]

Actually I have a series of breads that you can make on the grill and the flatbread will come very soon in these series! Stay tuned!

[@avrilmedina3924]

Se ve delicioso, se me hizo agua la boca! Los voy a hacer esta semana 😉

[@AKneadtoBake]

Qué rico Avril!

[@mirnukiss1990]

Genial video! Lo intentaré este fin de semana. ¿Se puede amasar a mano? ¿Hay que cambiar algo? Y ¿antes de meterlo al refrigerador habría que hacerle pliegues? Gracias por esta receta!! 🤗

[@AKneadtoBake]

gracias! Si se puede amasar a mano pero es complicado porque es una masa no tan seca pero no es imposible. Si hay que hacer pliegues antes de meter al refrigerador si lo haces a mano. Trata de amasar y luego dejar reposar la masa por 30 minutos para que sea más fácil y luego continua amasando. Gracias por ver el video.

[@mirnukiss1990]

A Knead to Bake muchas gracias!!!! ❤️

[@alvegutt42]

looks awesome

[@AKneadtoBake]

Thank you for watching!

[@moisica_]

Great job, I will try this recipe for tomorrow (just feeding my starter now). It looks delicious!

[@AKneadtoBake]

Thank you! Hope everything goes great! Thank you for watching!

[@SadieScarlett]

Very well made video! Surprised you don't have more views. Making these today/tomorrow, fingers crossed!

[@AKneadtoBake]

Thank you for watching Sadie! Good luck and happy baking!

[@maureen01230]

Thank you so much!!! I will try this recipe

[@AKneadtoBake]

maureen01230 my pleasure! Thank you for watching!

[@GoodGollyGonzo]

Yum! Is it possible to mix in the butter by hand?

[@AKneadtoBake]

Yes with lots of patience, try to use the slap and fold method

[@jolox.]

Thanks for this excellent video! I'm looking to make sourdough buns and this is so helpful!

[@AKneadtoBake]

My pleasure! So glad you found what you were looking for! Thank you for watching!

[@auramora]

Came out golden and soft, perfect for hamburgers. Didn't rise as much as yours so I made mini-burguers (I wonder if I kneaded enough before adding the butter). Anyway, my house smells delicious and I'm very happy with the results. Thank you very much 😊

[@AKneadtoBake]

Aura Mora I’m so glad! Maybe you needed to let them rise a little bit more of time. Proofing times may vary depending on many variables. Thank you for watching!

[@trippinwithbryan]

I had same problem. Did not rise much and very dense....

[@yinyangxperience5137]

@@trippinwithbryan Depends on the temperature of the room. Putting them in a oven with the light on helps me.

[@suhafman5227]

I just try it today...thanks bro for a great recipe 👍

[@AKneadtoBake]

su hafman my pleasure! Thank you for watching!

[@jailbirdx0x]

Great recipe. Not related to the bread, do you mind if I asked you what brand is your watch? I like it.

[@AKneadtoBake]

Yes it is a Garmin forerunner 235

[@jailbirdx0x]

@@AKneadtoBake Thanks, I will definitely consider buying that and try your bun recipe.

[@rhioh1]

Thank you so much, I have started them this morning. :)

[@AKneadtoBake]

My pleasure! Thank you for watching!

[@eri-loh]

Se pueden congelar para su conservación y utilizarse después de una semana ??

[@AKneadtoBake]

Si se puede

[@eri-loh]

@@AKneadtoBake gracias!!! Todas tus recetas están increíbles!! :)

[@artbykcappadona5166]

That was wonderful!

[@AKneadtoBake]

Thank you for watching!

[@kristinsmith3817]

I already try your recipe for tangzhong bread, now I want to try this recipe!!!! Thank you

[@AKneadtoBake]

rinda kristin my pleasure! Have fun!

[@jenniferboland3036]

Thank you for the recipe and video....Making these now! They look delicious! Do you think I could leave the dough in the fridge for 2 nights? I know you can with some recipes. Thanks again!!

[@AKneadtoBake]

Jennifer Boland I have never tried it before but you can try, Please let me know how it goes if you do. Thank you for watching!

[@jenniferboland3036]

@@AKneadtoBake they were amazing! Stayed 2 nights in the fridge before shaping and baking. They were amazing with my sous vide burgers!😊. Great recipe, thank you again!

[@garbagebin8282]

is it possible to make these with only whole wheat or all purpose flour??

[@AKneadtoBake]

You could make them with AP flour, I would not recommend to make them with only whole-wheat because they would be very dense

[@namitakarnik3839]

Hi, I have made this twice now, and they taste great. I had a question, my bread cracks during baking, from top and sides. Will scoring it in between make it less prone to cracking?

[@AKneadtoBake]

namita karnik if you score them it would fix the cracking, but if you are following the recipe as it is you shouldn’t have that issue. My guess is that you need to knead the dough longer. Thank you for watching!

[@namitakarnik3839]

@@AKneadtoBake I'll do that. Thank you!

[@Joesmith-fu4ps]

I am going to try these. I do have a question. Your instructions say to refrigerate for at least 6 hours. How long could you leave this dough in the refrigerator? I'd like to have 12 hours or so.

[@AKneadtoBake]

Yes 12 hours should be still fine

[@Joesmith-fu4ps]

@@AKneadtoBake Thanks for the quick reply.

[@sueb4460]

Can I not cover them at final proofing? And put in turned off oven with light on? Or will it stick to the cling wrap if I do?

[@AKneadtoBake]

Yes you can just make sure to oil your cling wrap

[@LacuisinedeCeline]

Hola de Canada. Me encantan sus videos y recetas! Todavía no he probado una pero tal vez empezaré con esta brioche. Es el tercer ano que sigo una receta de pan con sourdough de una receta que aprendi de un curso que sigue en Ottawa. Es tiempo que pruebo otra receta! Pregunta 1 : Cuanto sourdough starter es 120 grams? Es parecido a 1/4 de taza o 1/2 de taza? La receta que aprendi en mi curso para hacer pan pide que yo haga un ''levain'' que es como un ''sponge''. Pregunta 2: Me encanta poder practicar mi español (soy franco canadiense). Usted tiene un sitio web en español también? Gracias!

[@AKneadtoBake]

Si como 1/2 taza. Puedes ver mi website bilingüe www.akneadtobake.com gracias por ver los vídeos

[@LacuisinedeCeline]

@@AKneadtoBake Gracias! Tomaré un ''teaspoon'' de mi sourdough madre y anadiré un poco mas de 1/2 taza de harina y 1/2 taza de agua. Dejaré esta mezcla crecer en mi cocina por un dia. Deberia estar bastante activa! : )

[@AKneadtoBake]

@@LacuisinedeCeline claro que si! Hey todos mis vídeos tienen subtítulos en español para que puedas practicar más

[@antgambo3539]

how long between mixing and fridge

[@AKneadtoBake]

It is not necessary to wait, you can place it in the fridge right away

[@dinane]

How warm is your warm place for the rise after you shape the buns? Mine have been in the oven with the light on for 4 hours and are not ready yet (not doubled, bounce back when poked). My oven with the light on gets to 77• F. I’m wondering if you proof yours warmer and that’s why yours were ready in 3 hours? I still have hope that they will turn out! I just need to be patient!

[@AKneadtoBake]

86 F degrees but yeah just be patient

[@dinane]

They were worth the wait! Came out great once they were fully proofed.

[@Joesmith-fu4ps]

I have another question. The milk, eggs are, I'm guessing, are at room temperature. Is that correct?

[@AKneadtoBake]

Yes at room temp

[@gregorythompson8873]

hi there they look great your video shows 4 eggs but your written recipe says 1 egg. whats the diff?

[@AKneadtoBake]

That’s a different recipe of hamburger buns here is the right one www.akneadtobake.com/post/sourdough-brioche-hamburger-buns

[@gregorythompson8873]

@@AKneadtoBake muchisimas gracias,

[@mikroedra]

I just made dough. Can I sometime in the process freez something? The dough, or the ballas when I make them tomorrow or maybe half baked buns? I had too much starter and was sorry to throw it away so I doubled everything. Now I see I have a really lot of dough.

[@AKneadtoBake]

Yes you can freeze the balls make sure take them out of the freezer one night before baking. Thank you for watching!

[@mikroedra]

So now everything sits on the counter for 1 hour. Than it goes in fridge overnight. In the morning I shape the balls. Do I immediately put shaped balls in freezer or do I proof them for 3 hours and then bake what I need and rest in freezer? Thank you very much for response

[@shawnwan8795]

Nice, it would be even better if write the recipe in the description.

[@AKneadtoBake]

Hey Shawn! You can find all my recipes on my website here is the link! www.akneadtobake.com/post/sourdough-brioche-hamburger-buns thank you for watching!

[@andrewlee7239]

Is there any reason to add butter after? Why not put them all together and knead? The problem I have is that the butter doesn’t get well mixed in when kneading.... I still see chunks of butter even after kneading for several minutes. Should I have kneaded a lot longer? How long do you typically knead with the stand mixer??

[@AKneadtoBake]

It is better to add it later. Sometimes I knead first all the ingredients and wait 30 min so that the sourdough starter starts acting with the rest of the flour and then I add the salt and butter. The salt and butter prolong the process of the starter thats why we add it later. I topically knead around 20 to 25 minutes with the stand mixer. Thank you for watching!

[@andrewlee7239]

A Knead to Bake Thank you for your reply! I definitely under-kneaded... 5min was not enough to melt in all the butter into the mix. I will try to knead 20 min or so next time. Thank you for all your videos. They are amazing!

[@juliew8820]

Awesome!! Where is your recipe for the Spicy Chipotle sauce?

[@AKneadtoBake]

Julie W hi Julie! For that sauce I just blended 1 cup of mayonnaise with 1/4 of cup canned chipotle peppers... you can add more peppers if you want it more spicy!

[@juliew8820]

@@AKneadtoBake Thank you! We had the buns tonight...sooo delish! I froze half, will see how they are, later!

[@AKneadtoBake]

Julie W great!

[@GrimChu69]

That's a nice tree :)

[@AKneadtoBake]

It sure is! Thank you for watching!

[@rafapaisley]

Niiiice ! Exactly what I was looking for :) Do you use mature sourdough or do you use it when it is at the peak ?

[@AKneadtoBake]

For this recipe I used it when it was at its peak! Thank you for watching!

[@rafapaisley]

@@AKneadtoBake thank u sooooooo much !!!

[@madaimontoya9644]

Please, como sustituto el huevo? Que pasa si no lo pongo?

[@AKneadtoBake]

Si no lo pones o será una masa de brioche. El resultado será diferente. Hay varias formas de sustituir el huevo aquí te dejo un enlace Oda que escojas que tipo de sustituto puedes consumir. tuhogar.com/cocina/recetas/recetas-faciles-y-rapidas/se-acabaron-los-huevos-sustituyelos-en-tus-recetas-de-cocina/

[@benishiftikhar1011]

Can u pls tell a substitute for sourdough starter???

[@AKneadtoBake]

Yes you can substitute with dry or fresh yeast. Thank you for watching!

[@patrickmangion7890]

250 degrees Celsius or Fahrenheit?

[@AKneadtoBake]

350 F or 180 C here is the complete recipe, thank you for watching! www.akneadtobake.com/post/sourdough-brioche-hamburger-buns

[@krolyn76]

Hi can I half the recipe?

[@AKneadtoBake]

Carol Charles of course you can. Here is the written recipe so it is easier for you! Thank you for watching!

[@于子涵-v2q]

I failed in fermentation...Maybe the temperature was too low in my kitchen? It was 21℃ and I don't know the dough temperature...I want to try a second time though.

[@AKneadtoBake]

于子涵 you need to have a higher temperature at least 28C and it is better if you are at about 30C. Thank you for watching!

[@vispinet]

@@AKneadtoBake i have the same problem... The buns are not raising after 4 hours... My kitchen is 25C... I've added a pot with hot water in the (turned off) oven to see if it helps...

[@AKneadtoBake]

Vito Spinelli yes you need to proof them at around 30 C

[@vispinet]

@@AKneadtoBake thanks for the reply. 30C seems a lot if you don't have a proofer. I allowed 4 more hours at 25C and the result seems acceptable. After researching I found that milk hinders/slows fermentation. To avoid this, you should "scold" the milk, which means you bring it to boil, let it cool and then use it in the recipe. This should make fermentation easier. Also I will try to halve your amount of eggs and butter, to get a less sticky dough. Just some ideas for people who like experimenting. Thanks for the recipe!

[@AKneadtoBake]

Vito Spinelli my pleasure! Well resolved!!! 👏🏽👏🏽👏🏽 thank you for your feedback and comment to help others

[@spider1g5]

I left mine proof overnight on the counter top- now I have flatbread (or maybe oven-baked naan)

[@AKneadtoBake]

What type of flour did you use?

[@zianifarid640]

Who is Manuel RAMIREZ ALMADA ?

[@AKneadtoBake]

Hi Ziani. My uncle, he passed away 5 days before I posted that video. He loved hamburgers

[@zianifarid640]

@@AKneadtoBake Sorry for your loss. All my condolences.

[@nanacuisine2806]

🇲🇦🙋🏻👍👍👍

[@AKneadtoBake]

Thank you for watching!

[@nanacuisine2806]

Please share my channel i need some help thank you ❤

[@SuperBettyboop40]

It would have been easier to s at in cups and etc, can't understand grams!

[@AKneadtoBake]

Thank you for watching, my most recent recipes include measurements in cups. You can google the equivalents to transform the recipe to cups.

[@davidfincher4571]

My buns came out looking nothing like buns they looked like scones or an english muffin what did i do wrong i thought i did everything right

[@AKneadtoBake]

It could be different things but if they didn’t rise it could be that the dough needed more kneading time or more proofing time , maybe the proofing temperature needed to be higher or something, I would need more info to really diagnose better

[@davidfincher4571]

@@AKneadtoBake i kneaded it for at least 20 minutes until it pulled of the side of the bowl and proofed it for 3 hours at 80 degrees or so they just flattened out and never raised at all

[@AKneadtoBake]

How mature is your starter?

[@AKneadtoBake]

Did they double in size after final proofing?