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Lump Bread or Otherwise Called burger Buns

5 from 3 votes
Course Dinner
Cuisine European
Servings 4 people

Ingredients
 

dough

  • Wheat flour type 550
  • Water (30 degrees)
  • Milk (cold)
  • Yeast (fresh) alternatively
  • Dry yeast
  • Maple syrup
  • Salt
  • White pepper

Instructions
 

Knead dough

  • All ingredients - with the exception of the salt - are mixed for 5 minutes on the medium setting of the food processor and then kneaded for 3-5 minutes. Only now do they add the salt and continue kneading for 5 minutes.
  • As a result, the dough should have clumped together and loosen from the edge of the bowl. If everything has gone perfectly, the dough should be stretchy and not very sticky.

Let the dough rise

  • Let the dough rest in a covered bowl. After a resting time of 45 minutes, the dough is folded. Now let him go again for 45 minutes.
  • After the 2nd resting time, the dough is kneaded briefly and then left to rest for another 30 minutes. Now preheat the oven to 250 degrees. At the end of the resting period, all of the dough is placed on the work surface and patted flat. Now divide it into the desired pieces. I have now not shaped the usual buns, but shaped them extra differently and inexactly. The dough pieces now have to cook for another 20 minutes. The fully cooked dough pieces are placed on a perforated sheet or baking paper.

Baking

  • The dough pieces are moistened with a flower syringe and placed on the middle rail in the hot oven. Place a vessel on the floor of the oven with ½ cup of cold water. Set the oven temperature back to 200 degrees and close the oven. After about 5 minutes of baking time, the oven door is opened briefly so that the steam that has formed can be drawn off.
  • Now bake for another 5 minutes and then briefly open the door again. After another 10 minutes (at the same temperature), the lumpy bread (rolls) should be baked. Take a wire shelf to cool down and place it on top.

TIP

  • My lump bread (bun) goes particularly well with burgers. It is an atypical bread to go with it - but the taste will convince. The bread can also be toasted very well. If you like, you can also add sesame or other grains to the dough. Lump bread is a nice accompaniment to soups. Because of its firm crust, it can even be filled with soup.
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    Written by John Myers

    Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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