A bakery apprentice’s cheeseburgers

From our tiny home bakery comes a new batch of sourdough hamburger buns and a couple of cheeseburgers. Dedicated to my new apprentice. Accompanied by an appropriate song in the comments section.

Sourdough buns were made using the method Chad Robertson presented in his book "TARTINE". This is basically his country loaf recipe from the book just modified with a couple of different ingredients. Like HULLED HEMP SEEDS and milk was added instead of water.

We baked two batches. One without sesame seeds (turned into cheeseburgers) and the other one with them. Pictures illustrate the slight difference.

A list of all the bun ingrediences, expressed in baker's percentages (don't lose sight of that):

– all-purpose wheat flour, 90%

– whole wheat flour, 10%

– sourdough starter, 20%

– full fat milk, 55%

– butter, 20%

– eggs, 5%

– sugar, 10%

– salt, 2%

– hulled hemp seeds, 15%

– sesame seeds (optional)

Hulled hemp seeds were added during bulk fermentation, during the second series of coil folds.

Bulk fermentation lasted for 7 hours, cold storage over night, set to 4°C, buns were shaped, 2-3 additional hours at room temperature before baking, brushed with egg wash and sprinkled with sesame seeds, baked for 30 minutes at 175°C, cold oven start.

The chheseburgers were loosely inspired by Burger King's Whopper with the addition of cheddar cheese.

– a beef quarterpounder patty, pan roasted in a skillet, in butter and vegetable oil, seasond with salt and cracked black pepper

– layers of cheddar cheese

– pickles, sliced lengthwise so they are present in EVERY bite

– thinly sliced fresh red onion

– ketchup

– two slices of tomato (pretty solid for this time of the year)

– lettuce

– mayonnaise

A really nice edition of homemade cheeseburgers…