Hamburger buns

Ingredients for 1 servings:

• 500 g flour, type 405
• 300 ml water
• 24 g yeast
• 50 g sugar
• 8 g salt
• 40 g oil, neutral

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 10 minutes; Total time approx. 13 hours 40 minutes

guaranteed to succeed

For the pre-dough, whisk 100g of flour with 120ml of flour and 1g of yeast until you have a smooth, runny dough. Cover and refrigerate for 12 hours (overnight). The next day, mix the remaining flour with salt and sugar and add the pre-dough. Dissolve the remaining yeast in the remaining water and slowly add it to the dough while kneading. Once you have a cohesive dough, add the oil. Knead everything together very intensively on high in a food processor for about 3-5 minutes. Hand mixers with a paddle are not ideal, but if you don’t have a food processor, this is an alternative. Using a hand mixer, however, takes longer to knead. After kneading, let the dough rest in the bowl for about 15 minutes. Then divide the dough into pieces of dough weighing about 100g and shape them into balls. Cover and let these pieces rest for 10 minutes. Then place the dough pieces on a baking sheet lined with baking paper and press firmly to flatten them into flat cakes about 1 cm thick. If desired, you can sprinkle the dough pieces with sesame seeds. Cover the dough pieces with plastic wrap and let them rise for about 30-45 minutes until they are fully proofed. Then bake immediately in an oven preheated to 250°C for about 8-10 minutes without brushing. The dough pieces are very sensitive to pressure after proofing. After baking, let them cool on a wire rack. If you have wheat gluten available (available at well-stocked mills/supermarkets or online), you can add 7.5 g (1.5% of the flour quantity) to the flour before kneading. This makes the dough more elastic and results in even finer pores. Most hamburger bun manufacturers found in supermarkets or fast-food chains add 0.5% SSL (sodium stearoyl lactylate) to the dough, based on the amount of flour. This results in a “shorter bite.” You might be able to get this from your local bakery.