Brioche Hamburger Buns

Name: Brioche Hamburger Buns
Ingredients: 8000 g - 80% Flour (high protein); 2000 g - 20% Sonnet Briochemix 30%; 150 g - 1.5% Salt; 5100 g - 51% Water approx.

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°

Brioche Hamburger Buns

Ingredients

Working method

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