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Having baked 100's and 100's of Brioche buns over a couple of months I got bunned out. I haven't baked hamburger buns for a couple of months. But tonight I decided to make Chef Jacob's Steakburgers to have while I watch my Arizona Cardinals play the San Diego Chargers. So... That means I needed buns, Brioche buns! Last night I mixed a batch of brioche dough and let it ferment overnight in the fridge. Today I shaped it and put it in my tin foil rings and baked them. Man these buns or beautiful! I'm back into baking hamburger buns again, are you ready for some football?

I copied a potato cake recipe. I boiled raw fries in a pot, over a standard hot plate.
The catch..temperature cannot drop below 175°, after I place fries in boiling water.
(I cannot activate pectin) (Raw fries are just easier, I have a peeler,cutter)

Great result but I want to do it on a large scale. I need a boiling vessel which permits a large blanch, keeping temp above 175°.
 

I've come up with a few possibilities,
-Massive pot over burners
-Deep fryer, pasta cooker

Hi all, I thought I would post up a few pictures of my latest sourdough loaves. This is the third time I've baked using my own 100% sourdough starter, (Evan).
The first time I used my starter resulted in a very sour loaf with a super chewy crust. Evan was only 6 days old at the time, and although he passed the float test, he smelled very acidic.
Since then he has matured nicely, and the smell when ripe is rich and yeasty.