These burger buns are super fluffy and at the same time are stable enough, to hold the patty really good. They contain only spelt flour (20% of it as whole spelt flour) and are egg free.
Arbeitszeit1 StundeStd.
Wartezeit5 StundenStd.30 MinutenMin.
Gesamtzeit6 StundenStd.30 MinutenMin.
Ergibt: 13buns à 90g
Zutaten
Flour custard
18gwhole spelt flour
54gwater
Lievito Madre
70gwhite spelt flour
28gwater
70glievito madre starter
Main dough
flour custard
Lievito Madre
102gwhole spelt flour
360gwhite spelt flour
340gmilk
120gbutter
30gsugar
6gfresh yeast
12gsalt
Zubereitung
Flour custard
For the flour custard cook the flour and the water together in a pot on medium heat until it reaches the consistency of a pudding. Use a spoon to make sure the custard does not burn on the bottom.
Let covered to cool at least 4 hours. If you prepare it the day before, keep in the fridge.
Lievito Madre
Mix Lievito Madre starter with water and add flour. Knead into a ball and place in a clean glas.
Let proof about 3 hours at 28°C. The Lievito Madre should be active and have doubled in size.
Main dough
Knead all ingredients together until you can do a window pane test. When kneading spelt it helps to make some pauses in between kneading ("interval kneading").
Bulk fermentation
The bulk fermentation starts with 2 hours at 23°C. The dough should have started to grow but not have doubled yet.
Then place the dough in the fridge over night. The next day the dough should have more than doubled in size.
Shape & Final fermentation
Place the dough on the working surface and divide in pieces.
Take every portion and shape into a round ball. Place on a baking tray lined with a baking paper and let proof for around 3 hours at 23°C. I like to cover them or place them in the oven (the oven must be off) so that they don't dry out.
After this time the buns must have doubled in size.
Bake
Brush the buns with milk and sprinkle some sesame seeds.