Brioche Bun with Jamon & Cheeseburger

20 mins
Serves 1
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Directions

  1. 1Put water in the bowl.
  2. 2Add instant dry yeast and disperse in water.
  3. 3Add the eggs and mix well.
  4. 4Add sugar and salt and dissolve.
  5. 5Add melted butter (36℃) and mix well.
  6. 6After adding flour, Mix evenly until the flour is invisible. (Dough temperature: 25℃)
  7. 7After 30 minutes of rest, the first fold(folding)
  8. 8After 30 minutes of rest, the second fold(folding)
  9. 9Refrigerated fermentation: 4℃, 9hours
  10. 10After refrigeration fermentation, Place the dough at room temperature for 1 hours. (Dough temperature: 12℃)
  11. 11Dough division: 80g
  12. 12After rounding the dough, 20 minutes of rest
  13. 13After rounding the dough one more time, Put the dough in the bakeware.
  14. 14Second fermentation: 27℃, about 2 hours
  15. 15After completion of the second fermentation, Spread eggs on top of dough.
  16. 16Oven temperature 190℃ Preheating Preheat the lodge in a fully-heated oven for at least 20 minutes. (Lodge LCC3 Cast Iron Combo Cooker, Pre Seasoned, 3.2-Quart)
  17. 17Put the dough into the preheated lodge 10-inch combo cooker floor
  18. 18Cover the lid of lodge 10-inch combo cooker.
  19. 19Put it in the oven
  20. 20Baking for 12 minutes

Ingredients

  • 167.5 g Strong Flour(Bread Flour)
  • 58.6 g Whole Eggs
  • 50.2 g Butter
  • 25.1 g Sugar
  • 3.3 g Salt
  • 3.3 g Instant Dry Yeast
  • 41.9 g Water(33°C)

Equipment

bowloven10-inch combo cookerwhiskspatula
Brioche Bun with Jamon & Cheeseburger | Clip Recipe