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Old 02-22-2012, 10:12 PM   #11
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Thank you for all your advises, i've tried the recipe another time and it was a success compared to what I used to get before.
I added more water in my dough (even if it was sitcky), I let it raise just enough, I baked it at an higher temperature and I brushed the top of my buns with egg yolk for golden crust. As you can see not perfect but a success ;)

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Old 02-22-2012, 11:14 PM   #12
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That's a nice looking bun Busagi. I'm glad you are having good results.

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Old 02-22-2012, 11:22 PM   #13
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That bun looks good enough to throw a fresh ground grilled cooked chuck burger on.
"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
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Old 02-23-2012, 12:46 AM   #14
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My choice in burger buns is based on carb counts. Bread is always the killer for me when preparing a meal. Most carbs are easy: A half-cup or cup of most starches (rice, pasta, potatoes) come close enough for my purposes (I'm talking cooking for a husband who has needs). But bread just gets me every time. It amazes me that a slice of this bread can be 70+ grams and another slice of another loaf can be 15. And they don't look that much different!
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Old 02-23-2012, 01:01 AM   #15
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Well done, for me bread making is a 40 yr addiction. Recipes are only a part of the art. Practice, understanding the ingredient, your oven and the conditions you work in IMO are paramount.
Bread making and patisserie are alchemy not cooking.
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Old 02-23-2012, 05:52 AM   #16
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Originally Posted by joesfolk View Post
Once you get a feel for dough you won't have any problem knowing when you have a really good dough before baking it. But it does take practice to get to that point. It just has a particular feel about it that I really can't explain but as for the hard crust thing, either buttering the rolls while they are still warm or letting them cool in a plastic bag will ensure a soft crust. Also, brushing the tops with an egg yolk wash before baking will ensure a beautiful golden crust.
I have the same problem explaining bread dough. It is a thing of a feel in the dough. The dough will be smooth and not stick to your hands. After you make the dough a few times, and you get it right, you remember that feel and will always look for it. You will be amazed at how wrong your first attempts were.

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