facebook-tracking-pixelIRCA | HOT DOG BUNS AND HAMBURGER BUNS


type 00 white flour Kg 5
water g 4750 - 5000
sunflower oil g 400
caster sugar g 400
fresh yeast g 300


Times and temperatures

Temperature of the dough at 26-27°C
Knead time (spiral mixer) 13 minutes
Resting for 5 minutes at 22-24°C
Bulk fermentation for 10 minutes at 22-24°C
Proofing for 60-70 minutes at 28-30°C
Baking with steam at 220-240°C for 7 minutes.

DOUGH: knead for 3 minutes on first speed and 9-10 minutes on second speed.
Specified times are for the spiral mixers, knead until you obtain a smooth and elastic dough.

RESTING: let it rest at 22-24°C for 5 minutes.

SCALING: cut into pieces of 60 grams each.

BULK FERMENTATION: let it rest for 10 minutes at 22-24°C.

Hot dog buns: shape the dough pieces into cylinders. Place them on a tray covered with parchment paper.

Hamburger buns: shape the dough pieces into flatten balls. Place them on a tray covered with parchment paper.

PROOFING: place in the proofer at 28-30°C with relative humidity of 75/80% for about 60-70 minutes.

BAKING: bake with initial steam in a static oven at 230-240°C or in a convection oven at 220°C for about 7 minutes.

Final composition

The product can be packed in polythene bags as soon as it reaches a core temperature lower than 25°C.

If cool stored, the product can last up to 7-10 days.

Recipe created for you by Marco De Grada

Pastry Chef, Chocolatier and Baker