Burger buns: the recipe

At a glance

• Method: Straight dough, without autolyse
• Mixing: Stand mixer

• Number of pieces: 8
• Weight per piece: 120 g
• Dough weight: 960 g
• Total dough weight: 960 g

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Ingredients

Quantities for 8 pieces of 120 g, kitchen at 20 °C

• Wheat flour (0, W220)491 g
• Egg yolks39 g (2 pcs)
• Water220 g
• Eggs108 g (2 pcs)
• Salt7.9 g (a teaspoon and a half)
• Butter59 g
• Sugar29 g
• Yeast5.8 g

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Method

1. Weigh the ingredients and knead (25 min)

   • Use water at 23 °C

   • Mix flour, yeast, sugar and egg yolks, pouring in the ice-cold water gradually, without overdeveloping the gluten.
   • Add the whole eggs and keep mixing.
   • Add the salt.
   • Add the butter last, soft and in small pieces.
2. End of mixing, start of bulk rise (at room temperature) (2 hours)
3. Reinforcement fold 1 of 3
4. Reinforcement fold 2 of 3
5. Reinforcement fold 3 of 3
6. Put the dough in the fridge, covered (3 hours)
7. Take it out of the fridge and divide/shape: weigh and form the pieces (10 min)

   Round the balls, flatten them slightly and space them out on the tray.
8. Start of proofing (at room temperature) (40 min)
9. Ready to cook

   Brush with a beaten egg (not counted in the dough); poppy or sesame seeds if you like.

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Baking

1. • conventional oven, without steam
   • Overall temperature: 180 °C
   • Time: 20 minutes
   • On the tray, until golden

The calculator adapts baking times to the weight of your pieces. Open the calculator