People often ask me how to bake bun properly. But with the right bun recipes, bun baking is easier than you might think.
Today I want to show you that with the right bread recipes you don’t need an apprenticeship as a baker.
Bagel recipe – make your own delicious bagels
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Today I’ll teaching you a delicious bagel recipe. Bagels are the little round buns with a hole in the middle. At the end of the 19th century, they were introduced to the USA and Canada by Eastern European Jewish immigrants.…
A basic recipe to show how to bake buns
Mix ingredients into a dough
All recipes are based on the same principle. First, mix the ingredients of the dough. Measure the yeast, remove about 20g from the water and dissolve the yeast in it.
Mix the other soluble ingredients such as salt, sugar or honey in the remaining water. When baking buns, the salted water is first added to the mixing bowl. Then gradually add the flours, as well as all other ingredients as indicated in the bun recipe.
Finally, the yeast water is added. To bake the bun, mix the dough until a uniform dough is formed.
Whether you use a Mixer or knead everything by hand is actually just a matter of taste. For the dough to be quite sticky with most bread buns recipes is quite normal and should not unsettle you further.
The Dough must rest
How to bake buns: stretch the dough after every 8 hours
Now cover the mixing bowl with a lid or foil. It is important that the dough surface should remain nice and moist.
This step is actually the same in all recipes for baking buns. The dough must rest for some time. How long depends on the dough quantity used in the recipe. Ideally, only a small amount of yeast is baked in the bun recipe.
Then the bun dough should rest for about 20 to 30 hours.
If possible after every 8 hours the dough should be stretched and folded. Because that makes the crumb nice and airy. The buns simply taste much better.
If you allow the dough mature for more than 24 hours, you should stretch and fold it once an hour if possible, otherwise the bun dough will quickly become too soft.
If more yeast is used in the bun recipe, the rising phase will reduce.
How to bake Buns: Forming
How to Bake Buns: Shaping the Buns
Now you’re almost done baking the bun. Depending on the bun recipe, the dough must now be shaped to the desired shape. After molding, the buns have to mature for another hour.
Place the dough over the head (i.e. the other way round than they will be baked later) on a floured cloth. In other to keep the buns in shape, simply fold the cloth and place the buns between the individual folds.
Meanwhile, preheat the oven to 250°C top/bottom heat.
Remove dough from the cloth
Have you implemented the bun recipe step by step up to here? But don’t you know how to move the buns destroying onto the baking tray now?
That’s the way many beginners feel. And I also had some problems with it at the beginning. But it’s actually quite simple. Simply pull the cloth apart so that the fold disappear.
Hold your hand under the bun so that it can only fall into your hand. The bun is already in the right position. So it’s enough to just pull your hand out from underneath the dough. So that you don’t burn yourself on a hot baking tray, I recommend such a dough pusher, with which you can then simply slide the buns onto the tray.
Baking Buns: Complete recipe
Bun recipes are also very successful in the Römertopf
In the last step, the dough are placed in the oven. You can either bake the buns on a baking tray or in a pot.
In the cast iron pot or the Römertopf the crust becomes slightly crisper than on the baking tray.
With this little trick you can also bake crispy buns on the baking tray:
Extra-Tip: Bake Crispy Buns with these Tricks
With these tips, you will be able to Bake mouth-watering Bun recipes
You don’t have a pot to bake a bun? There’s nothing wrong with that. Always heat two baking trays at 250°C for an even crispier crust.
Push the dough with baking paper onto one of the hot baking trays.
The other can now simply be placed upside down over the other. The baking trays then look like two shells and simulate a stone oven.
The temperature can be reduced to 230°C immediately after insertion, unless otherwise stated in the bun recipe. Take the upper baking tray out of the oven after about 5 minutes. Then let the buns bake to the end as always.
