In current instances I’ve massively improved the efficiency of my Lievito Madre starter and considered doing one thing apart from panettone. Off the highest of my head I devised a formulation, initially with out egg however ended up including one egg as my deliberate combination wanted extra hydration. By the point of shaping and proofing, the dough was maybe a bit of too comfortable however it labored out nonetheless.
I did not go heavy on the butter and went for 25% which I felt was about proper however would go greater if I actually needed a robust butter flavour.
Instantly after mixing, dough was chilly bulked within the fridge in a single day. The next day I left it to heat up in a heat place till properly puffy.
Complete flour not together with the starter was 250g (75g 10% protein (Wildfarmed) / 175g 15% protein (Le5Stagioni Manitoba 00)). As I did not account for the egg addition, subsequent time for six buns I’d go for 240g of flour. Buns have been scaled at 85g every.
Dough divided, buns have been rounded and positioned, well-spaced on the tray. After a 20 minute relaxation I used parchment paper and one other tray to compress the buns. I repeated this compression after a that they had risen a bit of. Aiming for 1.5cm thickness. Buns have been approx. 3.5/4 inches huge.
Egg wash (one yolk plus a splash of milk). Brushed a number of instances earlier than making use of the sesame seeds.
| Burger Buns | |||
| Issue | 1 | 0.25 | bakers |
| Components | (g) | (g) | (%) |
| Flour | 1000 | 250 | 100 |
| LM (50percentH) | 210 | 52.5 | 21 |
| Milk | 250 | 62.5 | 25 |
| Sugar | 100 | 25 | 10 |
| Butter | 250 | 62.5 | 25 |
| Water | 300 | 75 | 30 |
| Salt | 14 | 3.5 | 1.4 |
| Complete eggs | 200 | 50 | 20 |
I had sufficient dough left over to make a small-ish 75g hotdog roll.
Tremendous comfortable and ultra-light these have been a pleasure to eat.
