Smoked Potato Buns
Buns, made from potato? The perfect bun for classic beef burgers, plant-based burgers, or even something fancy and flavorful like blue cheese-stuffed burgers. Fresh ideas from David Wright aka @thebreaducator.
2-3 large potatoes
A little olive oil and salt
Fresh yeast 10g (1/4 oz) or 5g dried yeast
Strong white flour 500g (1lb 2oz)
Water 340g (12oz)
Butter 100g (3 ½ oz)
Fine Sea Salt 10g (1/4 oz)
Baked Potato Flesh 180g (6 ¼ oz)
All the skins, finely chopped
Make a wood fire in the Gozney Dome. Prick the potatoes and put them in a pan with oil and salt. Bake the potatoes for around 30-45 mins in the Dome at 200-250°C/392°F-482°F.
Separate the potato from the skin, scooping out the flesh. Then, finely chop up the potato skins.
To make the potato dough, add the water, yeast, potato flesh and skin, to your mixer and start mixing on slow. Next, add the flour in.
After 4 mins of mixing on slow, add in the salt, and increase the speed to fast.
Add in some butter, a little at a time. Mix on fast for 4 minutes. Once you have a silky dough, remove from the mixer and ball up on a surface.
Place in a bowl, cover and ferment for 1 hour.
Ball dough into 85-90g/3 Oz balls. Place in lined baking tray and prove until doubled in size (40-60 mins).
Spritz the dough balls with water and add water to your Gozney Steam Injector. Add dough balls to the oven and place the Dome Door on.
Bake for 20-30 mins at 330°C/626°F in the Gozney Dome. At 15mins, check and rotate if needed.
To finish, brush with some oil infused with some herbs, shallots and garlic.
David is the Head Baker at Pump St Bakery in Suffolk, UK who has carved a niche for live fire baking.