Bun and enriched dough calculators

Burger and potato buns, hot dog rolls, shokupan on tangzhong, challah, brioche at 50% butter, bagels, pretzels, kaiser rolls, obwarzanek and steamed bao.

Everything here is a roll or a small loaf, and most of it is enriched: milk, butter, egg or potato in the dough, for a softer crumb that keeps a day longer. Brioche goes to 50% butter and 50% egg against the flour and needs a night in the fridge before it can be shaped. Shokupan gets its softness from a cooked flour paste instead. The lean end of the group is the boiled and dipped kind: bagels at 56% hydration with malt, Bavarian pretzels in lye, Kraków’s obwarzanek parboiled at 90 °C. Bao are the one dough that never sees an oven.