Cookwithhali
Region: US
Wednesday 17 June 2026 21:30:45 GMT
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JordanM 🇪🇺🇧🇪🏳️🌈 :
Says no knead. proceeds to knead in the butter.
2026-06-18 02:17:48
115676
꧁𝓵𝔂𝓬𝓱𝓮𝓮꧂ :
Can I use the yeast from my yeast infection 🥹 it’s more natural
2026-06-28 17:03:02
818
🖤 :
different recipe, but still look alike
2026-06-24 03:03:41
11749
~💫кαт💫~ :
maybe those are 5 ingredients but that's still better than 40
2026-06-18 09:07:42
47657
𝓔𝓵𝓲 :
everyone here complaining about the number of ingredients like they dont have salt at home 😭😭😭
2026-06-18 03:09:35
80087
Morgan :
How long do you bake on 380? I know it says until brown, but is that an additional 5, 10, 20 min?
2026-11-10 23:05:24
0
Loowey :
thats flipping 5
2026-06-17 21:37:23
2070
umntaka_G :
not as shiny but they are soft
2026-06-21 13:15:33
3718
Marfy :
SQUEEZE IT AGAIN
2026-06-18 03:50:00
31464
𝓨𝓪𝓼𝓸 :
"its 5!" you guys have all the others but not salt? salt is optional.
2026-06-18 12:23:07
16944
MeAnnie :
my buns 😊
2026-07-03 09:13:13
1475
chrl :
The Technical Red Flags The Final Proof is Too Short: Step 5 suggests resting the shaped buns for only 15 minutes before baking. Unless your kitchen is a literal sauna, 15 minutes is nowhere near enough time for the yeast to recover from being shaped. The buns will likely tear in the oven (oven spring) or end up dense. Fix: They need closer to 45–60 minutes for the second proof, or until they are visibly puffy and pass the "poke test" (the dough slowly springs back when gently poked). Missing Sugar: Burger buns almost always contain sugar, honey, or diastatic malt powder. Sugar feeds the yeast for a better rise, tenderizes the crumb, and is crucial for getting that beautiful golden-brown crust. Fix: Add roughly 15g to 20g of white sugar to the milk and yeast mixture. Missing Flour Specification: At 74% hydration, you absolutely cannot use standard plain/all-purpose flour. The dough won't have enough protein to hold its shape and will flatten out into puddles on your baking tray. Fix: You must use a strong bread flour (ideally 12% to 14% protein) to handle this much liquid. Bun Size: The total dough weight here is roughly 660g. Dividing this into 5 portions yields massive buns weighing over 130g each (a standard gourmet burger bun is usually 80g to 90g). Fix: Divide the dough into 6 (110g each) or 8 (82g each) portions instead.
2026-08-10 11:42:45
111
R.-_-.19 :
two different ppl ig..
2026-07-25 22:32:40
1146
indie🤍💗💐 :
Wow y’all will really find anything to complain about
2026-06-18 17:13:24
4789
notthebigJ🤣 :
Yall not getting the point bro, like yea it’s 5 technically but that’s not the point. The point is you should not be having so many ingredients in bread
2026-06-18 06:15:38
685
에반 (Evan) :
i thought it was a squishy for a sec
2026-06-18 04:37:17
3535
T ᑌ ᖇ K I 1 87 :
burger bun❌ squishy✅
2026-08-01 06:17:25
153
Erkp :
Thought it was a squishy at first 😭
2026-08-15 16:11:21
1
🧚🏻♀️. :
في شي مفقود جربته قبل نفس الخطوات ماطلع كذه واللمعه بالنهايه مستحيييييل تكون حليب فقط
2026-06-18 06:38:54
144
sunn4vvt🎭 :
я думала в начале что это булочка и потом думала что сквишь
2026-08-12 10:50:36
51
k🎱 :
i replaced the flour with concrete and it did not taste good
2026-06-28 17:58:10
11
0iam_zuli0 :
made at home 😅
2026-06-28 05:11:26
597
ani :
Mine turned out great for chicken sandwiches!
2026-07-26 20:13:25
76
BurnMen😑 :
I tried this 😭they came out exactly has hers but rocks
2026-06-25 09:37:49
124
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