David Chang Posted March 4, 2022 Report Share Posted March 4, 2022 (edited) recipe here: https://www.kingarthurbaking.com/recipes/sourdough-hot-dog-buns-recipe i used milk instead of water. whole wheat flour instead of ap. whole wheat levain. no potato flour. no powdered milk. shaping could have been better. first time making these as hot dog buns are impossible to find in hong kong. upper grate. no stone. 350 was target temp. 20 min bake time. 25 min actual. had the kk at 365 but once i put in the loaf, temp floated around 335-340. maybe my sheet pan obstructed air flow, or the fact i used half a basket of charcoal. added extra 5 min in bake time as i undershot the target temp. Edited March 4, 2022 by David Chang 7 Quote Link to comment Share on other sites More sharing options...
Poochie Posted March 4, 2022 Report Share Posted March 4, 2022 Another success story for you, David. I'll bet those are 10x better than any store bought hog dog bun. 1 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted March 4, 2022 Report Share Posted March 4, 2022 (edited) Those look great David !!!!!! And it looks like the tray is right under the tip of the probe so you are probably right that it blocked a little air flow Edited March 4, 2022 by C6Bill 1 Quote Link to comment Share on other sites More sharing options...
