Home Cooking 24

My enriched hamburger bun dough is ripping

DowntownJosie | May 17, 201502:43 PM

I have been making the hamburger buns from epicurious for ages. The dough has always been beautifully silky until two weeks ago. I left it to ferment overnight and the next day the dough was rough and tore when I pulled on it. Needless to say they were disgusting. I tried again and the same thing happened. Does anyone know why this happened and how to prevent it in the future?

Want to stay up to date with this post? Sign Up Now ›
Log In or Sign Up to comment

Recommended from Chowhound