{"id":317,"date":"2024-04-17T10:58:16","date_gmt":"2024-04-17T09:58:16","guid":{"rendered":"https:\/\/davefoodstories.com\/?p=317"},"modified":"2024-04-17T10:59:20","modified_gmt":"2024-04-17T09:59:20","slug":"the-4-hour-burger-bun-recipe-you-need-to-try","status":"publish","type":"post","link":"https:\/\/davefoodstories.com\/index.php\/2024\/04\/17\/the-4-hour-burger-bun-recipe-you-need-to-try\/","title":{"rendered":"The 4-hour Burger Bun"},"content":{"rendered":"\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"The 4-hour Burger Bun Recipe You Need To Try!\" width=\"720\" height=\"405\" src=\"https:\/\/www.youtube.com\/embed\/2MJ3QE2dN4o?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<p>With this simple recipe, you can craft perfect burger buns in just 3 to 4 hours. These buns boast an optimal balance of firmness and softness, providing the ideal foundation for any burger without crumbling.<\/p>\n\n\n\n<p><strong>Ingredients:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>300g (about 2 1\/2 cups) of Italian &#8220;tipo 1&#8221; flour (w300), or alternatively, bread flour<\/li>\n\n\n\n<li>75g (about 1\/3 cup) of water<\/li>\n\n\n\n<li>75g (about 1\/3 cup) of milk<\/li>\n\n\n\n<li>6g (about 1 1\/4 teaspoons) of fresh yeast<\/li>\n\n\n\n<li>5g (about 1 teaspoon) of sugar<\/li>\n\n\n\n<li>4g (about 3\/4 teaspoon) of salt<\/li>\n\n\n\n<li>30g (about 2 tablespoons) of butter<\/li>\n\n\n\n<li>1\/2 egg <\/li>\n<\/ul>\n\n\n\n<p><strong>For brushing:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li> 1\/2 egg <\/li>\n\n\n\n<li>30g of milk (about 2 tablespoons) <\/li>\n<\/ul>\n\n\n\n<p><strong>Instructions: <\/strong><\/p>\n\n\n\n<p><strong>Dough (1:00 pm)<\/strong><\/p>\n\n\n\n<p>In the bowl of a stand mixer, add the flour, water, milk, egg, sugar, yeast, and salt in the specified order. Knead until a homogeneous mixture forms. Incorporate the softened butter and continue kneading until the dough is smooth and elastic, about 8-10 minutes. 2. <\/p>\n\n\n\n<p><strong>Rising (1:15 pm &#8211; 2:30 pm)<\/strong><\/p>\n\n\n\n<p>Shape the dough into a ball after kneading and place it in an oiled bowl. Cover the bowl with plastic wrap or a lid, then allow the dough to rise in a warm location (25\u00b0C \/ 77\u00b0F) for approximately 1 hour and 15 minutes to 1 hour and 30 minutes, or until it doubles in size.<\/p>\n\n\n\n<p><strong>Shaping (2:30 pm)<\/strong><\/p>\n\n\n\n<p>Once risen, divide the dough into equal portions and shape them into round buns. You should be able to make 6 buns, each weighing about 85\/86 grams. Arrange them on a baking sheet lined with parchment paper, leaving adequate space between each bun. Optionally, sprinkle sesame seeds or other types of seeds on the bun surfaces.<\/p>\n\n\n\n<p><strong>Second rising (2:40 pm &#8211; 3:40 pm)<\/strong><\/p>\n\n\n\n<p>Allow the buns to rise in a turned-off oven, maintaining a temperature of approximately 26-28\u00b0C (about 80-82\u00b0F), for about 1 hour. Note that the buns will continue to rise outside the oven as it heats up.<\/p>\n\n\n\n<p><strong>Preparation for baking (3:20 pm)<\/strong><\/p>\n\n\n\n<p>Remove the risen buns from the oven and preheat it to 240\u00b0C (about 465\u00b0F) in static mode. In a small bowl, whisk together the remaining half egg and milk. Gently brush this mixture onto the buns.<\/p>\n\n\n\n<p><strong>Baking (3:40 pm)<\/strong><\/p>\n\n\n\n<p>Place the buns in the preheated oven and bake for 10 minutes at 240\u00b0C (about 465\u00b0F) on the lower rack. After the initial 10 minutes, elevate the baking sheet slightly higher in the oven and continue baking for another 5 minutes or until the buns turn golden brown and are fully cooked.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>With this simple recipe, you can craft perfect burger buns in just 3 to 4 hours. These buns boast an optimal balance of firmness and softness, providing the ideal foundation for any burger without crumbling. Ingredients: For brushing: Instructions: Dough (1:00 pm) In the bowl of a stand mixer, add the flour, water, milk, egg,&#8230;<\/p>\n<p><a class=\"more-link\" href=\"https:\/\/davefoodstories.com\/index.php\/2024\/04\/17\/the-4-hour-burger-bun-recipe-you-need-to-try\/\">Read More<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[1],"tags":[71,96,95,97,56,13,9,98,18,17,63,20,19],"class_list":{"0":"post-317","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-blog","7":"tag-bread","8":"tag-bun","9":"tag-burger","10":"tag-burger-bun","11":"tag-comfort-food","12":"tag-davefoodstories","13":"tag-food","14":"tag-hamburger","15":"tag-handmade","16":"tag-homemade","17":"tag-recipe","18":"tag-video","19":"tag-youtube","20":"entry"},"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/davefoodstories.com\/index.php\/wp-json\/wp\/v2\/posts\/317","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/davefoodstories.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/davefoodstories.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/davefoodstories.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/davefoodstories.com\/index.php\/wp-json\/wp\/v2\/comments?post=317"}],"version-history":[{"count":5,"href":"https:\/\/davefoodstories.com\/index.php\/wp-json\/wp\/v2\/posts\/317\/revisions"}],"predecessor-version":[{"id":322,"href":"https:\/\/davefoodstories.com\/index.php\/wp-json\/wp\/v2\/posts\/317\/revisions\/322"}],"wp:attachment":[{"href":"https:\/\/davefoodstories.com\/index.php\/wp-json\/wp\/v2\/media?parent=317"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/davefoodstories.com\/index.php\/wp-json\/wp\/v2\/categories?post=317"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/davefoodstories.com\/index.php\/wp-json\/wp\/v2\/tags?post=317"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}