Brioche Burger Buns with LM

In recent times I have massively improved the performance of my Lievito Madre starter and thought about doing something other than panettone. Off the top of my head I devised a formula, originally without egg but ended up adding one egg as my planned mixture needed more hydration. By the time of shaping and proofing, the dough was perhaps a little too soft but it worked out nonetheless.

I didn't go heavy on the butter and went for 25% which I felt was about right but would go higher if I really wanted a strong butter flavour.

Immediately after mixing, dough was cold bulked in the fridge overnight. The following day I left it to warm up in a warm place until nicely puffy.

Total flour not including the starter was 250g (75g 10% protein (Wildfarmed) / 175g 15% protein (Le5Stagioni Manitoba 00)). As I didn't account for the egg addition, next time for 6 buns I would go for 240g of flour. Buns were scaled at 85g each.

Dough divided, buns were rounded and placed, well-spaced on the tray. After a 20 minute rest I used parchment paper and another tray to compress the buns. I repeated this compression after a they had risen a little. Aiming for 1.5cm thickness. Buns were approx. 3.5/4 inches wide.

Egg wash (one yolk plus a splash of milk). Brushed several times before applying the sesame seeds.

I had enough dough left over to make a small-ish 75g hotdog roll.

Super soft and ultra-light these were a pleasure to eat.