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Manitoba flour

700 oz

Type 1 wheat flour

300 oz


600 oz

Fresh brewer's yeast

12 oz

Iodized salt

18 oz


2 teaspoons


2 unit


120 oz

White sugar

80 oz


to taste

Semiskimmed milk

50 fl oz


18 oz

Bakery products from USA



vegetarian with gluten with eggs with lactose

ready in

8 hours


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate


Hamburger's bread

Buns step 1

step 1

Make autolysis with 440gr of flour (after having previously mixed them) and 250ml of water and let stand 1h

Buns step 2

step 2

Make a roux with 60g of flour and 300ml of water .... bring to 65g and let cool

Buns step 3

step 3

After the autolysis time add the 2 pre-mixes and add a little at a time all the remaining ingredients starting with the yeast dissolved in the remaining water.

Buns step 4

step 4

Add the eggs, sugar, softened butter, honey, little by little the remaining flour and finally the salt

Buns step 5

step 5

Sign a ball and let it rest for 15 minutes under the bowl

Buns step 6

step 6

Give 15-minute folds of dusyanza 2-3 times .... put in oiled and sealed container and double

Buns step 7

step 7

Turn over on work surfaces and divide into 80-100gr portions (depending on the desired size of the final product)

Buns step 8

step 8

Pirtre well and put the balls in the oven, set them a couple of cm apart

Buns step 9

step 9

Let rise until doubled

Buns step 10

step 10

Brush with milk and cover with sesame seeds

Buns step 11

step 11

Bake at 200 degrees static for 15-20 minutes

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