Burger Buns
In collaboration with Benjamin Profanter, Natur-Backstube Profanter
Source: https://www.meranermuehle.it/rcp_recipe/burger-buns
Total time
5 Hours
45 Minutes
Baking/cooking time
15-18 Minutes
Rest time
5 Hours
10 Minutes
Ingredients
makes about 10 burger buns
| FOR THE DOUGH | ||
| 430 | g | Spelt flour bio Regiograno® |
| 80 | g | Rye flour type 1 bio Regiograno® |
| 10 | g | salt |
| 8 | g | barley malt flour |
| 25 | g | honey |
| 20 | g | fresh yeast |
| 330 | g | water, lukewarm |
| q.s. | sesame seeds | |
| ADDITIONALLY | ||
| 500 | g | ground beef |
| q.s. | lettuce | |
| q.s. | tomatoes | |
| q.s. | onions | |
| q.s. | cheese | |
| q.s. | salt, pepper |
Preparation
- Put all ingredients into a bowl and knead into a smooth, elastic dough that pulls away easily from the sides of the bowl.
- Gently fold the dough once and let it rest for 20 minutes. Fold it again and let it rest for another 20 minutes - this builds up more strength in the dough.
- Divide the dough into pieces of about 90 g each and shape into balls by hand, using a little flour as needed. Don't just roll them - apply gentle pressure to build tension on the surface of the dough.
- Place the shaped buns well spaced apart on a lightly oiled baking sheet or one lined with parchment paper.
- Let rise in a warm, slightly humid place for 2-3 hours, until visibly increased in size and nearly doubled.
- Before baking, if desired, spray the buns lightly with water and sprinkle with sesame seeds.
- Preheat the oven to 220 °C (430 °F) fan and bake the buns with a little steam. After the first 3 minutes, reduce the temperature to 200 °C (390 °F) and continue baking for another 12-15 minutes, until golden brown.
- Shape the burger patties and sear on both sides in a pan. Cut the buns in half and fill with the burgers and your favorite toppings, then serve.
Note: "Steam" in baking refers to the water vapor created inside the oven during baking. To create it, pour a little water into a heatproof container that's already hot in the preheated oven. The steam helps produce a crispier crust and better oven spring.
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