Born to be wild . . .
Summer, sun, #brotokoll. Finally it’s getting really warm outside. So, when it comes to baking and you might think about #brotokoll these days, think about Burgers! More precisely: think about Burger Buns…. Wild Burger Buns…. #brotokoll Wild Burger Buns…. BWBB.
I had no choice – no barbecue season this year without #brotokoll buns. The recipe-name-finding-process was big fun this time (well, actually it’s always big fun). I did a short poll in my Instagram stories (by the way, make sure to follow @brotokoll! On my Instagram channel and in my Instagram stories you’ll stay always up-to-date or better said...up-to bread). My Austrian foodblogger-buddy Hauni Koch put it in a nutshell with his comment: “Mate, those are amazing Burger Buns. Hence, just call it what they are: Burger Buns!
#brotokoll Wild Burger Buns
So here we go: #brotokoll Wild Burger Buns (BWBB) featuring 100% natural leavening power of wild yeastwater! Same as for our wild yeastwater Brioche Everybody’s Darling – we don’t use even a single gramm of commercial yeast for our BWBB! (You are new to yeastwater? HERE is everything you need to know about it).
Feels like cotton . . .
You can easily retard the dough for 48 hours before shaping your buns. Give it a try – What you can expect is a much deeper flavor profile! Moreover, due to a nice portion of Tangzhong (Water Roux) which we incorporate into the dough – you’ll get a fluffy, airy and really cotton-like result (do you want to know more about Tangzhong? Have a look at the recipe Carnevalino – The carnival doughnut).
Bake it and fill it . . .
Meat-patties? Haloumi? Avocado? Fried eggs? Chilisauce? Cheddar? It’s all up to you and your creativity. What will be your BWBB filling? Share your results on Instagram (don’t forget to tag them with #bwbb or #brotokoll !) or on Facebook (watch out for the recipe post)! All your posted and tagged creations will be featured in my #brotokoll Instagram and Facebook stories.
And now – Happy Barbecue!
Enjoy a breadtastic start into this year’s summer season!
- 120 g Wheat flour of your choice (Tipo 0, W700, Type 550, T65)
- 120 g Yeastwater active
- 150 g Water
- 455 g T65 (label rouge) available at bongu.de
- 100 g Milk cold, preferably organic
- 60 g Egg yolk preferably organic
- 20 g Honey preferably organic or regional
- 15 g Icing sugar
- 35 g olive oil
- 12 g Salt
- 1 Egg yolk preferably organic or regional, for egg wash
- 1 pinch Sugar for egg wash
TA (Hydration) 170 (70%) Ingredients
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120g Wild Yeastwater (active)
For the first stage of your yeastwater predough, mix a third of the indicated flour and yeastwater quantity (40g each) and let it ferment in a high bin or container for 8-12 hours at 25-28 degrees Celsius (the predough should double in size). Now add the second third (40g flour and 40g wild yeastwater), cover the bin or container and let the mixture rest in the fridge overnight (at 4-5 degrees Celsius) for 6-12 hours (no worries if you have to extend that time for any reason). On „mixing day“ of your buns, take your predough out of the fridge and incorporate the last parts of flour and yeastwater (again 40g each). Now the Poolish (your yeastwater predough) has to ferment a last time at room temperature until it doubles in size and you can see bubbles on the predough’s surface (depending on your yeastwater’s power and activity, this may take between 3 and 6 hours).
150g Water
Mix flour and water in a pot until everything is dissolved, while bringing the mixture to the boil. Keep on stiring: at around 65 degrees Celsius the mixture will get thicker. At that point, remove the pot from the stove, keeping on stiring until you end up with a kind of „pudding“. Cover the mixture with a plastic wrap (directly on it’s surface in order to avoid that it dries out) and let it cool down. Now place it in the fridge for a couple of hours (or overnight) until you gonna knead the main dough.
180g Tangzhong / Water Roux
425g T65
100g Milk
60g Egg yolk
20g Honey
15g Icing sugar
35g Olive oil
12g Salt
For the main dough: mix your wild yeastwater Poolish with Tangzhong, half of the indicated milk amount (50g), flour, icing sugar and honey at lowest speed level for 3 to 4 minutes with your kitchen machine. Now, increase the speed level for a total of 12-15 minutes while adding step by step at first the egg yolk, followed by the remaining milk (50g) together with salt. As soon as you can see and feel a good gluten development (touch the dough for a window pane test and check if all the sugar has been dissolved), mix in the olive oil and increase the kneading speed again for 30 seconds. The end temperature of your dough should be around 25 degrees Celsius – most importantly: make sure that it does not exceed 27 degrees Celsius (therefore remember to use: cold milk and Tangzhong; this gives you a better temperature control as the kneading process is quite long). You are ready? Place the dough into an oiled container for about 30 minutes.
Preheat the oven at 170 degrees Celsius for 45-60 minutes. For a beautiful finish, before baking them, brush the buns with the prepared egg wash (just mix one egg yolk with a pinch of sugar). Feel free to choose also some topping, such as: sesame, seeds, herbs…Ready? Bake the buns for 17 minutes with steam (the steam remains in the oven during the whole baking time). For a darker color, add 1-2 minutes at the end (hot air mode). And now? Let them cool down, fill and enjoy them!
HERE are all infos you need about wild yeatwater.
The indicated ingredients are calculated for 8 burger buns á 120g. The indicated hydration does not include the egg yolk as liquid.
After cooling down, your buns will stay fresh far longer within a plastic wrap.
Do you have specific questions or issues? Contact me via the contact form. I am happy to help you.
