Brioche buns without the brioche shape - demi brioche?

HI Everybody,

I'm on a quest to make my perfect burger and I wondered if you could help.

I'm looking to make a burger bun like seen in the attached picture. It's a dark-browne, shiny tanned colour all over the bun and the top is not as round (and high) as a normal brioche. It's flatter and seems to have less volume. i think it makes for better experience as it's easier to eat...

Is this a demi brioche??

If anybody can help I would be very grateful,

all the best,

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tshewman

I suspect reducing the amount of yeast and perhaps substituting baking soda and/or powder will alter the amount of leavening and height getting you closer to what you are looking for. Using a gluten free flour may also reduce the amount of rise at the pre-bake stage as well. You would likely have to play with it obviously.

Mo_Hassomal_70242

Thanks Todd, much appreciated

Mo_Hassomal_70242

I'd also like to achieve a particular softness to the bun - so that when you hold it there is little resistance as in the pics below:

tshewman

@mo Hassomal, let us know how you make out. Most brioche recipes should work well in terms of softness, but we need to keep in mind, the less rise, the more likely an increase in density and not quite as soft (due to less air) which raises another question, if density and softness are decent ttrade-offs, I would try a double acting baking powder and reduce the yeast. You could try baking soda, however it requires something acidic (like honey or milk) and it will help increase the pH for the browning (which you may also want). I started playing with similar things (before life got in the way and I had to travel for work) as I wanted to make more of an instant brioche bun. So I was using the blender and siphon and bake in the traditional way (instead of using the microwave) and so far, I have more of a brioche english muffin (with a bit too much egg wash :-)...).

Chris_Young_80640

I strongly suspect that the original bun shown has been brushed with a lye solution (just like a pretzel). I would recommend you prepare your bun, and then brush (or dip into) a 3% solution of sodium hydroxide onto the surface before baking (please wear gloves, eye protection, and an apron).

Matt_67991

I agree with Chris, it definitely looks like a pretzel bun.

You might be able to try using baked baking soda. I saw a Harold McGee article on it a while back

http://www.nytimes.com/2010/09/15/dining/15curious.html