Durum wheat buns
For burgers with exceptionally flavourful and soft buns.
Preparation time: 2 hrs 30 mins
For about 25 buns
Base temperature: 38°C
Dough ingredients
960
g of GEM 250
20
g Bun improver
20
g of GEM+ Volume
18
g Salt
45
g Yeast
110
g sugar
30
g rapeseed oil
650
g Water (as required)
Topping ingredients
2
g of Altiplano Topping
2
g sesame seeds
2
g of Pépite S
Preparation
1
Kneading
Using a spiral mixer, knead all the dough ingredients for 4 minutes on low speed, then 10 minutes on medium speed.
Dough temperature: 25 to 26°C.
2
Cutting/Shaping
Divide your dough into 25 balls of about 75 g each.
Grease your bun tins, then place a ball of dough into each compartment.
3
Topping
Sprinkle each bun with Altiplano topping, sesame seeds and Pépite S.
4
Proving
1 hour at 35°C, with humidity at 85-90%.
5
Baking (bottom-heat oven)
Preheat your oven to 200°C, then bake for approximately 12 minutes at 180°C (bottom heat) and 200°C (top heat).