Uploaded August 2021 | Updated September 2026, 2 weeks ago

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In the second video of this series I'm going to make some tweaks to the initial recipe and test different quantities of potato to see what will work best in the plant based potato bun.

The goal is create a potato bun with a matt (non glossy) finish packed full of flavour. I want this to pair perfectly with the beyond burger and the impossible burger, of course it will work with any burger, but I want to keep the roll vegan / plant based.

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In next weeks video I'll bring everything together into the the final recipe and leave the full recipe details in the description. Until then, stay tuned.

Episode 1 - The test bake: youtu.be/_kyesm8b9tY

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Baking Equipment & Ingredients

Barley malt syrup:
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Bread tins (Dimension: 21.3 x 12.2 x 11.5cm):
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My Komo Flour Mill - 5% discount with Checkout code: culinaryex5
https://komo.bio/fidibus-classic/?komo=38

Challenger bread pan:
challengerbreadware.com/product/challenger-bread-pan/?ref=CulinaryExploration

Bench scraper / dough cutter:
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Dough scales:
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Precision scales (small quantities):
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