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Today it’s the Burger Challenge!
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➼ Burger Buns Recipe (yields 9x130-gram burger buns) 🍔
Ingredients:
• T45 flour (all-purpose flour): 769 gr
• Salt: 14 gr
• Fresh yeast: 23 gr (or dry (instant) yeast: 11 gr)
• Sugar: 23 gr
• Milk: 46 gr
• Eggs: 115 gr
• Water: 269 gr
• Butter: 62 gr
• Kneading:
With a stand-mixer: water baseline temperature: 60°C
4 min at medium-low speed + 6 min at medium-high speed
• Or
By hand: water baseline temperature: 75°C
5 min of mixing + 20 min rest + 6 min of stretch and folds
• Bulk fermentation: 45 min at room temperature
Perform a fold and put in the fridge for 12 hours at 4°C
• Or
Go to the next step:
• Dividing: 130 gr portions and shape into balls
• Place on a baking sheet and sprinkle with the topping
• Final fermentation: 1 hour at 23°C
• Baking: 16 min at 170°C.
See you soon on boulangerie pas à pas by Fabrice Cottez
Subtitles by: Mygardon Translation