Brioche Hamburger Buns
Pieces
Ingredients
- 8000 g - 80% Flour (high protein)
- 2000 g - 20% Sonnet Briochemix 30%
- 150 g - 1.5% Salt
- 5100 g - 51% Water approx.
Working method
- Mix all ingredients into a smooth and well developed dough. Approx. 3 minutes in the 1st gear and approx. 7 minutes in the 2nd gear Knead until the dough releases from the dough bowl, then stop immediately
- Dough temperature: approx. 30°C
- Scale: approx. 1800 grams (30 pieces) and rounding
- Dough rest: Approx. 5 minutes
- Divide and rounding. Place the dough pieces on to hamburger baking slides, flatten, brush with egg wash and decorate with sesame seeds
- Final proof: Approx. 75 minutes
- Baking: approx. 8 minutes at 250°
