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🍞 These buns make the burger

Published 3 months agoΒ β€’Β 2 min read

These buns make the burger

Memorial Day weekend is here, and for the first time this year, the grill earns its place (well, unless you're a winter griller, which I have been known to dabble in). Burgers, dogs, the whole production.

But if we're honest, the bread is the part that decides if anyone remembers the meal a week later, right? A pillow-soft milk bread bun for a thick patty. A potato bun under a gooey cheeseburger that's sturdy enough to hold the drip, tender enough to give. And hot dog buns long enough not to surrender on the third bite.

Start the levain tonight, mix, shape, and proof on Saturday, and you're stocked. Pick your lineup below!

In this week's newsletter:

  • Recipes: Soft sourdough potato buns, hot dog buns, clafoutis, and discard brownies
  • Baking Help: Can I split any of these buns over two to three days instead?

🍞 Fluffy milk bread hamburger buns

It's a hard call between these and the potato buns coming next, but these are just so light and tender, with an incredible sheen.

I'd say if you're looking for the lightest bun, these are it. If you want something a little more hefty, substantial, read on to the potato buns!

🍞 Soft Sourdough Potato buns

These buns are hefty thanks to the added potato, but still incredibly tender and soft. A bit more substantial and up to the task if you have a super juicy burger in the works.

Oh, be sure to watch me make them in the video in the recipe post!

🍞 Sourdough Hot Dog Buns

These are quite possibly the best hot dog buns you'll ever have, I promise. The kind of bun that holds a loaded dog through the third bite without tearing along the seam. Yes, it's hardcore to make your own hot dog buns, but you're reading this email, so I think you're up for it.

🍞 Clafoutis

With just a handful of ingredients, clafoutis is the baker's dream dessert. Plus, it serves a crowd so, so well.

🍞 Sourdough Discard Brownies

I love making these for holiday gatherings because they're a little something on the side but with a big impact.

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πŸ’¬ Member Discussion of the Week

Can I split your bun recipe across two or three days? For example, bulk ferment in the fridge overnight and then shape and bake the next morning?

Absolutely. You have two options, depending on your schedule. You can do a few hours of bulk fermentation on the counter to give the dough a head start, then refrigerate it overnight. The next morning, pull it out, divide, shape, and proof on the counter until the buns are puffy and light.

Or you can go all the way through shaping, set the trays of shaped buns in the fridge overnight, and bake them straight from cold the next day. Just be sure to give them enough time on the counter in the morning to finish proofing before they go in the oven. Either way works. The fridge is your friend when you're trying to time buns around a cookout.

πŸ›Ÿ 2 Ways I Can Help You Today

Until next week, happy baking!

Maurizio Leo

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Thank you for subscribing 🩢. Sent from Maurizio at The Perfect Loaf, 8100 Wyoming Blvd NE Ste M4, #343, Albuquerque, NM 87113.
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The Perfect Loaf 🍞

Maurizio Leo

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