Hamburguer breads

Instructions

1. Mix the warm water with the yeast and leave for 5-10 minutes.
2. Add the milk and egg. Mix well.
3. Finally add the flour and mix until all the ingredients are formed into a ball without any lumps.
4. Let sit for 20-30 minutes.
5. This process is called autolisis and helps the hidrating of the flour because it the protein chains present in the flour, that will develop the gluten are stretched. Salt contracts these proteins instead of relaxing them, the contrary effect we want to produce now, thus why we don't add it yet. Moreover, salt also slows down the fermentation of the yeast. So if we want a first spring of the yeast for a faster fermentation, it's better to add the salt later.
6. Add the salt.
7. Start kneading in a working surface. Knead for about 1 minute, rest 10 minutes. Repeat and after 10 minutes of rest add the butter in small pieces. You will see how the butter changes the state of the dough. You should try to add if fast and make sure it is well incorporated.
8. Butter (or solid fat) is usually added at the end because it slows down fermentation and gluten development. That's why we need to add it once the gluten has already started to develop.
9. Let the dough rest for about 10-15 minutes once the butter has been well incorporated.
10. Knead for about 1-2 minutes. Window-pane test. At this point my dough was ready to leave fermenting.
11. About 1 hour and a half it had already doubled volume. So I weighed my dough (880gr) and divided it into 8 small pieces of 110 gr. Let them sit for 5 minutes.
12. Shape them into balls with your hand, making surface tension at the bottom. This will make them rise and form well. Place them over an oven tray, leaving about 5 cms between each bread.
13. Let ferment until the double their volume. About 1h 1/2 in my case.
14. Pre-heat the oven to 200ºC for 20 minutes.
15. Brush the breads with egg yolk and add the seeds on top.
16. Bake until golden.
17. Take out of the oven and let sit ina rack for about 1 hour.
18. Done!!! You can freeze it for whenever you want hamburguers at home, invite friends right away, make other types of sandwiches, whatever you like!!! It is really a pleasure to see you've made your own hamburguer breads :) That's why I enjoy baking bread so much!!!

• Servings : 8
• Ready in : 380 Minutes
• Recipe Type : Breads
• Ingredient : egg, flour, milk, sesam seeds, yeast