recipes

Hamburger buns for one

Goals:

• I don’t want to use fractional eggs
• I want to make enough for one day but no more
• I don’t want to clean up egg wash or a butter brush

Ingredients

• 142g flour
• 89g water or milk. If using milk, don’t use a lot maybe 10-20g
• 10g oil
• 6g sugar
• 4g salt
• 1-2g yeast

Makes 2 buns (125-130g pre-bake). Hydration is 60-65%.

Variations

• 20-30g of starter, just offset the flour and water accordingly. I’m lazy about my calculations and just assume it’s 100% hydration starter even though it isn’t, and I don’t offset my yeast by much

Steps

• Mix and knead like a regular dough. Rise until about doubled
• Split into two, stretch it out a little, fold into the center, then roll into balls.
• Let rest for 10 minutes or so then squish them flat. Resting is needed to relax the gluten after handling
• I proof for about an hour at 100 F
• Brush the tops with milk
• Bake at 380 for about 20 minutes
  • Notes for convection toaster: I like to have convection on for the first minute after putting them in, then switch to non-convection so that they don’t dry out as much. I use a middle rack and bake on parchment on an aluminum sheet pan.

TODO

• The hydration amount sounds wrong, given the actual recipe