Baker’s Choice

"Using the Wolf Proof Mode provides an advantage to the home baker,” says Patrick McCormick, sous chef at The Barn at Harvest Haven Farm, Sub-Zero, Wolf and Cove’s demo kitchen and gardens in Fitchburg, Wisconsin. “You can be confident that your breads and other yeasted bakes are in the ideal range of temperatures for bulk fermentation and final proofing.”

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Wolf’s Proof Mode takes the guesswork out of preparing bread dough. Delicious and easy to make, these buns are perfect for burgers.

McCormick, who is in his fifth year with Sub-Zero, Wolf, and Cove, notes that Proof Mode’s stable environment is especially useful in regions that can experience extreme swings in weather. “The mode is extremely easy to use,” he says. “You just select Proof Mode out of the More category, set your desired temperature, press start, and you’re all set.”

A skilled baker, McCormick has found that Proof Mode supports every kind of bread making. “If doing a straight sourdough, for example, I like to use the Proof Mode at 85° degrees F for the bulk fermentation to keep the dough in a stable environment,” he says. “Typically, I retard those loaves in a Sub-Zero overnight to allow for more flavor to develop. In the morning, I will take the chill off the loaves using the Proof Mode once again while preheating a second oven for the bake.”

Bringing over fifteen years of restaurant experience to his role at Sub-Zero, Wolf and Cove, McCormick is responsible for the day-to-day operations of the kitchen at The Barn at Harvest Haven Farm. His responsibilities range from menu and recipe development and ordering and organizing product for events to leading front-of-house and back-ofhouse teams during trainings and events. “I also support Corporate Chef Joel Chesebro with demonstrations,” he says, “and help him with our amazing Chef Network Community.”

McCormick has an extensive collection of tried-andtrue bread recipes, including Potato Hamburger Buns, which he shares with the readers of The Living Kitchen. “This is one of my favorite recipes for potato buns, which are great for burgers,” he says. “It is quick, easy, and uses Wolf’s Proof Mode.”

Potato Burger Buns

An easy and delicious recipe that is perfect for every type of burger.

MAKES: 9 buns

PREPARATION METHOD

INGREDIENTS 1. Add all dough ingredients to the bowl of a stand mixer. Mix on low speed for 10 minutes until smooth, pliable dough has formed.

2. Transfer dough to greased mixing bowl. Place the bowl inside bun bag or wrap with plastic wrap.

3. Place bowl in the oven with rack at position 1, set 85° in Proof

Mode, which is found in the more menu. Proof for 35 minutes or until doubled in volume.

4. Using the scale, weigh the dough into separate 3 oz. pieces. To shape the dough pieces drag them one at a time in a circular motion on the countertop to eventually shape a tight ball.

Gently press into a disc about 4 in. wide. Place onto a sheet tray that has been lined with nonstick sprayed parchment paper.

5. Once all of the dough pieces are shaped, place tray inside bun bag or wrap with plastic and return to oven still set to Proof

Mode, let buns rise for 30 minutes or until doubled.

6. When buns have doubled in size removed from oven. Preheat oven to 350° convection. Once preheated remove bag/plastic wrap from tray, and gently brush buns with egg wash if using.

7. Place the tray into the oven. Bake for 17 minutes.

8. Let the buns sit for 15 minutes before serving.

Fondue Make this dessert your own—experiment with different semisweet and bittersweet chocolates.

Dough: 2 3/4 c All Purpose Flour 1/3 c potato flour 1/4 c dry milk powder PREPARATION METHOD 1/8 c sugar 1. In a medium saucepan, combine 1 1/4 tsp kosher salt chocolate, milk, and cream. Heat 2 tsp instant yeast on low, stirring often, until the 1/4 c butter, softened chocolate is completely melted and 3/4 c water, warm the mixture is smooth. Keep the heat MAKES COOK TIME low to prevent the mixture from 8 SERVINGS Egg Wash: (Optional) 15 MINUTES coming to a boil. 2. Once melted, 1 egg, heavily beaten add the vanilla extract. 3. Turn the INGREDIENTS 1/4 c milk or water burner to the lowest setting to hold the melted chocolate at the perfect – 2 cups semisweet or bittersweet chocolate, chopped serving temperature. Stir in an – 1/2 cup milk additional tablespoon of cream for a – 1/2 cup heavy cream thinner consistency, if desired. Serve – 1½ teaspoons vanilla extract alongside fresh fruit, pound cake, – Fresh fruit, pound cake, and cookies, for dipping and cookies.