Recipe of the month

Breakfast Burger

Image

Recipe calculator Download recipe as PDF


Ingredients

RUSTICO ARTISAN
400 g
TOMATO SNACK
400 g
Wheat flour
6.600 g
Semolina
3.000 g
Butter or margarine
500 g
Sugar
200 g
Salt
220 g
Yeast, fresh
200 g
Water, cold
6.500 g

Information

Total weight
18.020 g
Yield
138 Pieces

Production/Processing

Method:

Mixing time: 3 minutes slow + 7 minutes fast
Dough temperature: 26° C
Dough resting time: 20 minutes
Scaling weight: 130 g

Scale dough pieces of 130 g and shape round for burger buns. If desired, roll long to approx. 20 cm length.
Place the dough on trays and prove.

Proving time: approx. 60 minutes at 35° C and 80 % rel. humidity.

After proving, let the skin dry out for around 5 minutes. Then brush with egg, sprinkle sesame and bake with little steam.

Baking temperature: 210 °C
Baking time: ±13 minutes

After baking, cut in half and spread mayonnaise, then top with a thin hash brown, bacon, cheese and greens.

The pastries benefits at a glance

Sales description:
Wheat bread
Weight per piece:
113g
Storage:
cool and dry
Shelf life:
2-3 days