Sunday, 27 February 2011

Light Wheat Sammich Buns

Enjoy every sandwich.
Warren Zevon

Yes, by all means, enjoy every sandwich. Sammiches are the perfect vehicle for last night's leftovers and require little in the way of cutlery. But you do have an opportunity here, to make your sandwich a little more body-friendly by adding whole wheat to the equation. No, don't worry, not so much that it will weigh down the bun or, heaven forbid, overtake the flavour of the fillings. I am talking a light wheat here. With enough white flour to give it loft and mildness. And enough whole grain to give you a happy tummy. See? Everyone's happy.
Especially if you also make some awesome burgers to go with these buns, or happen to have some leftover pork loin with that garlic-balsamic from yesterday. That's the stuff. Delicious.

Happy baking!
Light Wheat Sammich Buns
adapted from Jeffrey Hamelman, Bread

The night before:

Pâté Fermentée
Bread flour- 8 oz
Water- 5.2 oz
Salt- 1 tsp
Instant yeast- 1/8 tsp

Disperse yeast in water, mix in flour and salt. Add water by drops if needed to create a cohesive dough. Cover and let rest on the counter while you get your beauty sleep.

The next day

Good morning! You look great. Ready for day two?

Whole wheat flour- 1lb
Bread flour- 8 oz
Water- 1 lb, 0.6 oz
Salt- 2 tsp
Instant yeast- 1¼ tsp
Honey- 1 oz
Pâté Fermentée - all (that stuff you made last night)

Combine the flours, water, salt, yeast and honey in your stand mixer on low for 3 minutes until incorporated. Add the pâté fermentée in chunks and mix on second speed for 5 minutes until fully dispersed and well kneaded. Empty dough out onto a lightly floured surface and finish up the kneading into a smooth ball. Place in a bowl and allow to rise, covered, for one hour. Fold the dough in onto itself and let rise another hour.
Divide dough into 12 evenly sized pieces and roll each into a ball. Smush down with the palm of your hand and place each smushed ball onto baking sheets lined with parchment or silicone.
Cover and let rise one hour.
Half way through the  rising, turn oven on to 450°F to preheat.
Lightly mist buns with water.
Bake for 18-20 minutes, until nicely browning on top.
Let cool on wire racks.
Make awesome sammiches for you and your friends.

This bread has been Yeastspotted!