Burgers done on my Weber Kettle with Royal Oak lump.
Recipe for the buns is:
- 750g dough (61% hydration)
- 460 flour
- 280 water
- 10g salt
- 15g sugar
- 7g yeast
- Olive oil
Each bun is about 95-105 grams. Bulk fermentation about 2 hours, doing folds every 30 mins or so. Then final shape and proof for about 3 hours, all at room temp. Bake at 400 for about 18 mins with some steam in the oven as well. Let them cool for about an hour on a wire rack.
by deapee
4 Comments
Looks fuckin delicious 🫵🏾👍🏾👍🏾👍🏾 I’d smash and den eat dat.
And now i have another reason to buy a good mixer. Those buns look amazing!
Homemade buns!!!!
Wow, nice buns. That’s on par with Bradley Robinson’s Chud BBQ style.
I love the red onions on a burger. I am the only one in family that likes the red onions on a burger.