Brioche Bun with Jamon & Cheeseburger
Directions
- 1Put water in the bowl.
- 2Add instant dry yeast and disperse in water.
- 3Add the eggs and mix well.
- 4Add sugar and salt and dissolve.
- 5Add melted butter (36℃) and mix well.
- 6After adding flour, Mix evenly until the flour is invisible. (Dough temperature: 25℃)
- 7After 30 minutes of rest, the first fold(folding)
- 8After 30 minutes of rest, the second fold(folding)
- 9Refrigerated fermentation: 4℃, 9hours
- 10After refrigeration fermentation, Place the dough at room temperature for 1 hours. (Dough temperature: 12℃)
- 11Dough division: 80g
- 12After rounding the dough, 20 minutes of rest
- 13After rounding the dough one more time, Put the dough in the bakeware.
- 14Second fermentation: 27℃, about 2 hours
- 15After completion of the second fermentation, Spread eggs on top of dough.
- 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)
- 17Put the dough into the preheated lodge 10-inch combo cooker floor
- 18Cover the lid of lodge 10-inch combo cooker.
- 19Put it in the oven
- 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
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