Flour protein content comparison

Mon, 08 Jun 2026 00:00:00 +0000

Protein content affects gluten development and final texture. Bread flour (typically 14 g/100 g; Canadian bread flours run 13–14.5%) is the reference point for most yeasted bread recipes. Higher-protein flours build more structure; lower-protein flours produce more tender results.

Soft sandwich bun (research notes)

Mon, 08 Jun 2026 00:00:00 +0000

Recipe research notes for a soft sandwich bun. Adapted from Serious Eats (Cemita rolls) and Food Wishes (hamburger buns). See also [[Chef John’s hamburger buns]].

Dough

Ingredient	Imperial	Metric	Notes
All-purpose flour	12.5 oz	354 g
Heavy cream	8 oz	227 g	Or milk + 50ml softened butter
Eggs	3		Divided (2 in dough, 1 for wash)
Instant yeast	1½ tsp	4.5 g	Slightly increased from original
Kosher salt	2 tsp	6 g (Diamond Crystal) or 10 g (Morton)	More salt than original
Sugar	3 tbsp	38 g	A bit more would be good

Toppings

The third egg, beaten with water, for egg wash (too much egg wash is a problem, so dilute it well)
½ cup sesame seeds
1 tbsp coarse sea salt (better mixed into the egg wash than sprinkled on top)

Method

Combine the flour, cream, 2 eggs, yeast, salt, and sugar, and knead by hand or with a dough hook into a smooth, slightly sticky dough, about 10 minutes.
Transfer to a bowl, cover, and rise at room temperature until 1½× original size, about 4 hours. Alternatively: proof overnight in a bucket in the fridge for better flavour and texture.
Flour dough, transfer to floured work surface. Form into a ball, divide into 6 even pieces with a bench scraper. Form each into a ball, flatten, and transfer to a parchment-lined baking sheet seam-side down.
Rest uncovered at room temperature for 1 hour (uncovered gives a better crust than covered in plastic wrap).
Preheat to 230°C (450°F) with convection. A small ramekin of water in the oven helps develop a thicker crust. Brush with egg wash, sprinkle sesame seeds. Bake until deep golden brown, ~17 minutes. Cool on a wire rack.

Total active time: ~35 min. Total time with rise: ~4.5 hours (or overnight + 1.5 hours).

Baking on Bruce loves to cook

Flour protein content comparison

Soft sandwich bun (research notes)

Dough

Toppings

Method