- Kneading: this is the stage where we mix the flour with the other ingredients.
- Staking: this is the stage when a dough rises “forced” into narrow, tall containers allowing it to gain proper structure.
- Staglio: or loaf forming, the dough is divided into smaller loaves.
- Appretto: this is the time between carving and cooking.
- Baking: The leavened buns are placed in the oven to be baked.
- Stuffing: homemade burger buns are stuffed and served to guests.
Dough in planetary mixer:
- Start by pouring flour, yeast, malt and water into the bowl of the mixer and run at low speed using the “hook” of your planetary mixer until the dough is coarse but blended.
- Then insert the salt without stopping the action of the planetary mixer and, while it is working, roughly mix in the whole egg and the butter that you will have softened by keeping it at room temperature.
- Then add your butter and egg mixture a little at a time, alternating with the sugar so that all the elements are absorbed into the dough.
- Then continue kneading until your mass looks perfectly smooth and homogeneous.
Dough by hand:
- Begin by pouring flour, yeast, malt, and water into a bowl and start stirring with a spoon until the water is completely absorbed.
- Coarsely mix the whole egg, salt, sugar, and butter that you will have softened by keeping it at room temperature.
- Then add your mixture a little at a time into the dough making sure that with each insertion the flour has completely absorbed all the ingredients .
- When all the ingredients are incorporated, albeit roughly, bring the dough to the pastry board and start kneading it vigorously by hand without adding flour.
If the dough is too sticky, let it rest 20 minutes in the refrigerator and resume kneading.
- Once the kneading stage is finished, cover the loaf with plastic wrap, leaving it on the work surface so that the surface does not dry out, and let it rest for about 20 minutes.
- After the necessary time has elapsed, fold it back on itself two or three times, and form a nice spherical mass that will have to support itself.
- Now place everything in a well-oiled high-sided food container and let it rise at room temperature until it triples in volume.
- Once you get to the correct volume divide your dough into 110 g balls (you will get 16 if everything went well).
- Fold each loaf over itself, make a “pirl” using Grandma’s method (making a hollow with your hand and gently rolling the ball on the top), and close firmly by dragging them on the top.
- Then place the resulting balls on a baking sheet with parchment paper, well apart from each other.
- Cover each pan with foil kept soft and leave in “tinder” until the volume of your balls has doubled.
- If you don’t want your hamburger buns to be too tall, halfway through rising, moisten your hands and lightly crush the risen buns, being careful not to damage them.
- Possibly at this stage, you can brush the leavened buns using beaten egg yolk and flesh them out with flax, chia, sesame and sunflower seeds, or some herbs or any other toppings.
The decisive stage has come, if you have carefully executed all the steps nothing can go wrong anymore.
- Preheat your oven to 230° by setting it to static mode
- Bake your burger buns for 15 minutes on the bottom shelf of the oven, mind you not on the bottom, the step above.
Every oven has its own characteristics, so it takes a little bit of experience here
- To check that your burger buns are well cooked, you can do two things:
– check with the help of a probe thermometer the internal temperature, which should be 90 °C.
– you stick a toothpick into the crumb and make sure it is completely dry.
The following is my simple and personal interpretation of how to compose homemade Burger buns to be taken only as a rough example.
Once you cut the bread roughly in half toast the crumb part on a nonstick griddle or pan, then starting from the bottom arrange:
- Marrakech sauce (in classic or spicy version)
- Coarsely chopped romaine salad or fresh lettuce
- On top of the salad arrange a cream of eggplant, artichoke, sun-dried tomato or other type depending on your personal taste.
- Then over the sauce arrange the Hamburger cooked to perfection and on which you will have melted a slice of Cheedar, Provola or Emmenthal
- Finish the filling with crispy bacon or fried leeks.
- Finally, spread some more Marrakesh Sauce on the bread, which will close the whole thing.
Once the bread is divided roughly in half have the cut side toasted on a nonstick griddle or pan and starting from the bottom arrange:
- Feuda sauce (in classic or spicy version)
- Coarsely chopped romaine salad or fresh lettuce
- On top of the salad arrange thinly sliced fresh tomato or confit tomatoes.
- Then arrange tuna or salmon strips cooked to perfection or preserved in oil in copious amounts.
- On top of them arrange a generous spoonful of stracciatella.
- Finish the filling with lemon zest or a grating of ginger .
- Finally, spread some more Feuda Sauce on the bread that will close the whole thing.
And now you can cut and stuff your homemade burger buns and enjoy them with your guests, you will look great.
I’m sure the result will surprise both you and the friends you invited to enjoy your burgers!
Let me know how it went, message me on Instagram => by clicking here
…And now knead, enjoy and taste!