Hi everyone, this is Sherry! Today I’m sharing with you a whole wheat burger bun made with a pre-ferment method.
Whole wheat bread is very suitable to be made using the pre-ferment method
Add whole-wheat flour to the pre-ferment dough, which will also soften the bran while fermenting
The whole wheat bread made in this way will not feel rough at all
The 40% whole-wheat bun is very soft and delicate
Use this bun to make burgers, or as a dinner bun
Are both healthy and delicious choices
Prepare pre-ferment dough 12-15 hours in advance
The water temperature for making pre-fermen dough is about 5°C in summer and 15°C in winter
3g instant yeast mixed with 205g cold water to dissolve
Pour in 180g fine whole wheat flour and 135g bread flour
Stir and mix
Knead for about half a minute until the surface of the dough is relatively smooth and there is no dry flour
Seal it and put it in the refrigerator to ferment for about 12-15 hours to about 2 times
In winter, it needs to be fermented at room temperature for 30 minutes before putting it in the refrigerator to ferment.
Pull out the well-developed pre-ferment dough, it has a network structure inside, no sour taste, and a very light wine aroma
Add 135g bread flour, 20g caster sugar, 8g salt
Cut the pre-ferment dough into small pieces for easy mixing with other materials. pre-ferment dough can cool down the main dough, so there is no need to warm up.
Put the pre-ferment dough into the mixing bowl
Add 20g honey
2g instant yeast
70g cold water, leave half to adjust the dryness and wetness of the dough later
Stir at low speed
Increase the amount of water according to the water absorption of the dough
Clean the dry flour of the bowl wall
I used about 2 minutes to mix the ingredients evenly
The mixed dough should be very soft and slightly sticky
Turn on medium speed 4 knead the dough for about 2 minutes
When the dough becomes shiny and elastic, we can do windowpane test to check the state of the dough
We can add butter when the pulled membrane is thin, smooth and elastic, with rough jagged hole edge
Add 36g of softened unsalted butter
Divide the dough into small pieces for easy mixing with butter
Turn on low speed 2 and mix for about 2 minutes, until the butter is evenly mixed with the dough and re-forms into a ball
Turn on medium speed 4 and knead for about 3-4 minutes. The dough of the pre-ferment method will get gluten very quickly, be careful not to over-knead
The dough becomes smoother and more elastic, non-stick bowl and non-sticky hands
When do windowpane test, the kneaded dough can be pulled into smooth and transparent, very elastic membrane with almost no jagged teeth around hole edge
Fold the dough until surface is smooth
Put it in a greased bowl
After covering, rest at room temperature for 30 minutes (no need to ferment to double size)
Divide the dough into 10 portions, each about 80g
Round to smooth surface after expel large bubble
Tighten the bottom
Cover it and proof at warm place until double size. The proof time is about 50-60 minutes at a temperature of 30°C
Brush a layer of egg wash on the surface of the dough
Sprinkle with sesame seeds for garnish
Preheat the oven to 375°F/190°C 30 minutes in advance, and bake the middle rack for about 15 minutes
The shape of hamburger buns should be beautiful, and the baked buns should not burst, skewed, too high or too flat
Although the whole wheat is added, the bread texture is very soft and elastic after tearing.
The burger made with this bun is healthy and delicious
It’s also very delicious to eat as a dinner bun
If you like my cooking video, please remember to like it 👍 and subscribe to my channel!
This is Sherry, see you next time 👋