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, fried egg, bacon, cheese and greens.