{"id":10279,"date":"2013-08-10T18:57:18","date_gmt":"2013-08-10T16:57:18","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/?p=10279"},"modified":"2019-07-20T17:55:31","modified_gmt":"2019-07-20T15:55:31","slug":"burger-brtchen-mit-lievito-madre","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2013\/08\/burger-brtchen-mit-lievito-madre\/","title":{"rendered":"Burger Buns with Lievito madre"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" style=\"float: left; padding-top: 0px; padding-left: 0px; padding-right: 0px; border-width: 0px;\" title=\"Burger Br\u00f6tchen\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2013\/08\/Burger-Brtchen.jpg\" alt=\"Burger Br\u00f6tchen\" width=\"205\" height=\"304\" align=\"left\" border=\"0\" \/><\/p>\n<p>The summer weather last weekend made us thinking about grilling delicious Burgers in the evening. And so I had to bake burger buns, of course.<\/p>\n<p>In the fridge I still have the preferment I made from my <a href=\"https:\/\/www.hefe-und-mehr.de\/2013\/06\/brot-mit-wildhefe-aus-honig\/\" target=\"_blank\" rel=\"noopener noreferrer\">Honey-Wildyeast-Experiment<\/a>. It has developed all traits of a <a href=\"https:\/\/www.hefe-und-mehr.de\/2012\/08\/lievito-madre\/\" target=\"_blank\" rel=\"noopener noreferrer\">Lievito madre<\/a>, something not so suprising because both \u2013 Wildyeast and Lievito madre \u2013 are made with honey and contain nectar yeasts. But thinking about Lievito madre I decided that it would be time to use it once again in a bread. And so I tried a new recipe containing some sourdough starter from the fridge, Lievito madre, a water roux and some extra yeast for a fast rise.<\/p>\n<p>I let the buns rise until they more the doubled their size and put them then in the oven. Once again I could see how the Lieviot madre did his magic and enhance the oven spring. The buns gain a lot of size during the baking, with a fluffy crumb and a soft crust due to the high fat content \u2013 just as a burger bun should be!<\/p>\n<p><!--more--><\/p>\n<h1><u>Burger-Buns<\/u><\/h1>\n<p>yields 12 Rolls<\/p>\n<p>Water Roux<\/p>\n<ul>\n<li>150g Waser<\/li>\n<li>30g flour Type 550<\/li>\n<\/ul>\n<p>Teig<\/p>\n<ul>\n<li>150g <a href=\"https:\/\/www.hefe-und-mehr.de\/2012\/08\/lievito-madre\/\" target=\"_blank\" rel=\"noopener noreferrer\">Lievito madre<\/a><\/li>\n<li>30g sourdough starter (out of the fridge)<\/li>\n<li>380g flur Type 550<\/li>\n<li>110g Water<\/li>\n<li>70g oil<\/li>\n<li>5g fresh yeast<\/li>\n<li>50g Malt extract<\/li>\n<li>10g Salt<\/li>\n<\/ul>\n<p>Topping<\/p>\n<ul>\n<li>Sesame<\/li>\n<\/ul>\n<p>For the water roux whisk water and flour untill lump free, then heat it up to 65\u00b0C (needs about 3 min) while whisking. Fill the water roux in a bowl, cover its surface with cling foil and let it cool down to room temperature.<\/p>\n<p>Knead all ingredients for the dough for 5 min at slowest speed, then around 11 min on fast speed until complete gluten development.<\/p>\n<p>Ferment for 1 hours.<\/p>\n<p>Divide into 80g pieces and form to round buns. Wet their surface and sprinkle with sesame.<\/p>\n<p>Cover and proof for 1 hour.<\/p>\n<p>In the meantime heat the baking stone to 250\u00b0C.<\/p>\n<p>Bake at 250\u00b0C for 20 min with steam.<\/p>\n<p>I sent this entry to <a href=\"http:\/\/www.wildyeastblog.com\/category\/yeastspotting\/\">Yeastspotting<\/a>, Susans weekly showcase of yeast baked good.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The summer weather last weekend made us thinking about grilling delicious Burgers in the evening. And so I had to bake burger buns, of course. In the fridge I still have the preferment I made from my Honey-Wildyeast-Experiment. It has developed all traits of a Lievito madre, something not so suprising because both \u2013 Wildyeast [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":19882,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[9],"tags":[237,381,395],"class_list":["post-10279","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brotchen","tag-lievito-madre","tag-vegan","tag-wildhefe"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/10279","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/comments?post=10279"}],"version-history":[{"count":3,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/10279\/revisions"}],"predecessor-version":[{"id":21998,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/10279\/revisions\/21998"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/19882"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=10279"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=10279"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=10279"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}