Hey guys well I would love to re-create the In N Out burger buns for home-burger making as I can't stand the buns at Whole Foods or any "supermarket buns" for that matter, contributing to that is the fact that they use canola oil and I try to avoid canola oil when possible in favor or Soybean oil . .
I have gathered a small collection of links about the process:
So supposedly In N Out's buns are a sponge dough process.. Can someone tell me what is different about this than say using this sort of recipe :
Is the sponge process something I could do at home? I thought we could start a little discussion on re-creating an In N Out style sponge dough burger bun for home use . . My first step is getting King Arthur Flour's hamburger bun pan.. http://www.kingarthurflour.com/shop/i...
The next step is following the instructions in the article above about how the bakery who supplies In N Out with their buns uses shortening instead of butter or oil...
However I am still at a loss as to what makes it a "sponge" dough instead of something like King Arthur's recipe above . . .
Again would love to start a discussion so we can start re-creating this at home as unfortunately Puritan doesn't sell to customers unless you own a restaurant and that's not really fair for the rest of us . . .
Ok feel free to contribute anything you wish, thanks guys :)