The bun recipe for hamburgers

You can’t make great burgers without great bread.
In this new recipe, Éric Kayser reveals the secrets of the bun, the true hamburger bread.

The Recipe:
If you’re using a mixer, it’s best to start with the liquid ingredients at the bottom of the bowl.
Add the eggs and water to your mixer.
Then, add the whole milk powder, salt on one side, and yeast on the other (to ensure the yeast isn’t damaged by the salt).
Avoid letting them come into contact.
Otherwise, the salt can harm the yeast.
Finally, add the sugar, flour, and your natural sourdough starter.

Start the mixer on the first speed until all the ingredients are well combined.
You can increase the speed to achieve a very smooth dough.

Once the dough detaches from the sides of the bowl, return to the first speed.
Add the softened butter (and sunflower oil, if desired).

Stop the mixer.
Remove the dough from the bowl using a dough scraper.
Lightly flour your work surface and finish kneading the dough by hand to strengthen it.

Place the dough in a mixing bowl covered with a cloth.
Let it proof for 30 minutes.

Divide the dough into 100g portions.
Pre-shape the portions into balls.
Let them rest for about ten minutes.

Shape the rested portions into neat balls.

Moisten the tops of the dough balls with water or sunflower oil (as desired).
Coat them in sesame seeds, holding the ball by its seam.

Place the dough balls in micro-perforated bun molds.
Alternatively, place them on a baking sheet lined with parchment paper.
If using a baking sheet, make sure to leave a three-finger space between each bun so they don’t touch during baking.

Bake for about 15 minutes at 180°C.

All that’s left is to let your creativity run wild and imagine the most indulgent burgers.

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