I stopped after this point, scraped it out with a spatula into a greased bowl and got beautiful buns in the end. But still, it never “pulls away from the bowl” like recipes say to get to. Any advice? I’ll post an after pic in the comments.
by kjlovesthebay
15 Comments
Holy shit. wtf. Are you drilling for oil? Slow it down.
I feel like that is WAY to high of a speed, my mixer goes 1 to 10 and I mix dough at 2. I just made those buns yesterday and it took 20 mins for the dough to come together. I was about to give up and just let it keep going and it finally did.
I added no extra flour either.
Joshua Weissman’s burger buns are some of the best I’ve ever had. There’s plenty of butter and with the pseudo tangzhong I’ve never had this problem before. But yeah that’s really fast, you don’t need to kill it
It’s probably not as sticky after the first rise. Pull out the hook, cover the dough, and then let it rise in the mixer bowl. Use a scraper to pull it out of the bowl, and then shape.
Try using the paddle attachment rather than the dough hood.
Trust the process. It won’t come together then all of a sudden it will, 15-20 minutes of kneading usually works, use the window paine test. It’s very difficult to over knead a dough.
Once it’s come together I usually dump it on a wet bench and stretch it out into a big square then shape it into a ball for bulk.
FYI, the Kitchenaid manual says to never mix bread dough on a speed higher than 2.
How large are the eggs you’re using? That is one variable that can be imprecise. I imagine using monster size eggs will give a stickier dough.
I genuinely thought that the video was on fast forward.
I’m surprised you were allowed to say his name and not get downvoted to oblivion. Reddit HATES Wei**man.
Anyway make sure you’re giving the dough time to autolyse before letting the mixer go, and like everyons else is saying, low speed! I like to also do it in 2 or 3 sets, dumping it on the counter for a manual inspection and some hand (or bench scraper) folds, then back in the mixer.
Adding to the other comments about the high speed – this will increase the temperature of your dough a lot, a warm dough will be very hard to work with, and won’t come together compared to cold. You shouldn’t let it get above roughly 26c.
when making pizza i tend to use a infra red thermo to keep an eye on the dough temp, defo worth doing here
On top of what everyone said about the speed and temp (shaping phase of enriched doughs is always done with cold to the touch dough) please tighten your kitchen aid’s screws. There’s a bunch of videos in yt on how to do it, because that bobbling will erode them and shorten the lifespan of tour machine.
Calm
That
Ass
Down
As others said, too high speed. Trust the process. This is my go to bun recipe and it’s amazing!