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Still struggling on burger buns!

josh.whitlam

After countless attempts at the brioche burger bun recipe, I'm putting up another post for some help.

I follow the recipe almost to the letter (a lot less amylase as I have a homebrew shop fungal amylase that makes the inside go gummy).

The biggest problem I have is that my dough has very little structure. It takes FOREER to start rising after its time in the fridge and then just splurges under and over the foil rings instead of rising in a nice some shape.

The result is a flat and sorry cake.

Please give me some guidance. I'd love to see your take on a pretzel role too!

On the whole, the content is outstanding. I can't wait for Joule to arrive in the UK.

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Comments

Brendan_Lee_56950

I would do two three things. 1) check if your yeast is dead 2) check the protein content of your flour vs the standard hard wheat used in America as you mention you're from the UK. 3) try it without the amylase to verify that the type you're using isn't the culprit

josh.whitlam

Thanks Brendan. In response to your points:

1. Used new packet of yeast bought week before

2. Strong bread flour (12% protein)

3. Will try without amylase - good point. I probably use less than 1/8 tsp.

jeewan_322372

i made this with out the amylase with the silver ring on(foil rings do not work metals ones do) for when the buns start to rise the foil rings rise along with the buns as you see the one on the left is slighty tilted. but they do taste grat and soft.

Rohan_95425

Maybe your kitchen is cold? I make a 16 times batch at work without amylase or the foil rings and I let it sit around for an hour or two depending on the weather before I put it in the cool room overnight and roll them the next day when I followed the recipe to the letter I had the same rising problem. They come out great, I also did end up using a little extra flour then the recipe calls for.

josh.whitlam

I'm lucky enough to have a cupboard that provides the perfect warm temperature to rise dough in, but it still takes roughly 6 hours for any sign of rising after the fridge rest.

Thanks for commenting, it's great to see where people have overcome similar problems.

josh.whitlam

Metal rings it is then! Buns look great.

Teiko_327315

I am having the same issue with the amylase making the inside go gummy, how much do you use?

josh.whitlam

For a quarter of the recipe, I use a trace of amylase - maybe 0.2g. I think it might be that I'm using the wrong amylase too. I use a fungal amylase from a homebrew store.