Hamburger buns

 They taste as they look: absolutely delicious 

with Peter's hamburger

soft good tasting and good smelling crumb and nice light crusty crust

This is what I used for 5 buns:
Preferment: 85 gr flour, 55 gr water, 0.5 gr instant yeast, 1.7 gr salt
Final Dough: 150 gr unbleached flour 550, 60 gr whole wheat bran, 20 gr wheat bran, 55 gr lukewarm water (first add 80 g and then 30 gr), 2 gr instant yeast, 4 gr salt, 50 gr egg, 21 gr vegetable oil, 10 g sugar, 15 gr honey (or molasses or brown rice syrup), 140 gr (all of the above) preferment in pieces

This is what I did:
The evening before combine all ingredients in a bowl until smooth, cover and place in the refrigerator. Mix all ingredients in the mixing bowl on low speed (4 min) until the ingredients are incorporated. Add water for medium-soft consistency. Mix on medium speed (10 min) for full development of gluten. Ferment for 1 hour.

Divide into 5 pieces (a 100 gr). Degas firmly and shape into a tight ball. Wet the top and cover with sesame seeds. Place on parchment and press down into discs. Cover and proof for about 1.5 – 2 hours (dough springs back very slowly.

Preheat oven to 190°C (380F) and prepare for steam. Bake 8 min with steam, and another 8 – 10 minutes without steam, until nicely browned. Cool on a wire rack.

Inspired by Susan's Wild Yeast