April 21, 2021 - 2:44pm
Issue with tiny bubbles on hamburger buns
I run a kitchen in Montreal and we make our own hamburger buns. Every once in a while we get these little bubbles all over the buns and I haven’t been able to find an answer as to what could be causing this.
FYI we are working with about 60% humidity. It seems to happen at random, but especially happens when we experiment with an overnight bulk fermentation in the fridge.
Can anyone help?
I love seeing blisters like that on my baguettes but, yeah, I guess people expect hamburger buns to have a smooth surface.
An overnight cold ferment or extended ferment definitely will cause that. I don't know of any tricks for avoiding it other than just baking them quickly, but I'll be curious if anyone here knows any tricks for avoiding those.
Bubbles on the crust result from fermenting dough or retarding raw loaves at refrigeration temperatures (4-8C). They are well received in North America. They are typical of San-Francisco sourdough bread, for example, which is cold-fermented.
In France, bubbles are considered a defect.
There is nothing to do, just accept it or use warm fermentation and warm proof temperatures. Or a retarder set at 55F/13C. This will allow you to stretch out fermentation or proofing in time yet avoid the bubbles. There still might be some, but not as large and conspicuous or as many of them:
Thanks for the thorough explanation Mariana!
I will look into our options for a retarder as the overnight bulk fermentation will really help out our operation!
Cue Don Ho. www.youtube.com/watch?v=t45DKmtzTHo
What if you dip or brush the just shaped buns with milk and then into sesame seeds. You won't see the blisters, just lots of toasted seeds! Yum.
(Or is that too big mac-y?)