Having recently returned home I was pretty eager to get back into the kitchen and bake. More specifically I was itching to try out some more of the recipes in Brotbackbuch 2, I love this book, the recipes are nicely organised and easy to follow, relatively technical, but so well explained that the recipes work out perfectly.
Here, for these Spelt Hamburger buns, I used the Lutz Geisslers recipe for “dinkel brotchen”, and slightly underbaked them for use as Hamburger buns. The reason I chose to slightly underbake them was so avoid too hard a crust, because lets face it, a hamburger is a little less enjoyable when half of it squidges out the back of the bun because the crust has too much bite resistance. It worked out very nicely and my homemade spicey hamburgers with Spelt Hamburger buns and rich Italian tomatoes were a big hit. Even my 3 year old who generally only eats meats when it is masquerading as sauce on his pasta, enjoyed them, and this is undoubtedly thanks to the lovely Spelt Hamburger bun.
The basic recipe is made with yeast, a pre-dough, and a cooked brew of flour and water. The latter is not something that I have done before in bread baking and its is supposed to help maintain some moisture in the bread, which is a very good thing because I have made many spelt breads and especially buns that do turn out a little too dry, these are certainly not dry at all. There are some interesting additions in the main dough, such as lemon juice! However, I have come to appreciate the scientific approach to bread baking that Lutz Geissler is somewhat renowned for and assumed there must be a technical reason for this. Its also safe to assume to recipe has been fully tried, tested and researched, so I just follow it to the letter and the resulting bread buns are quite exceptional in texture and beautifully mild in flavour.
Recipe for 10 medium buns
Prep time (hands on); 12-20 hours (30 min.)
Time on baking day (hands on); 3 hours (30 min.)
95g Whole spelt flour
0,1 g fresh yeast
50g spelt flour (630 in german flour)
Entire flour-water brew
335 spelt flour (630)
10g lemon juice
5g fresh yeast
- Weigh out the ingredients for the pre-dough, mix well, cover and leave at room temperature for 12-20 hours. After the incubation it should be bubbly and expanded.
- Cook the flour-water brew in a saucepan, by bringing to the boil whilst stirring. then turn off the heat and allow to cool for 4 hours
- Combine all the ingredients for the main dough and knead with an electric mixer with a dough hook for 10 minutes. Then turn out the dough onto a lighlty floured surface and further knead by hand with some big stretches and folds. The dough is quite sticky but very nice and supple and stretchy.
- Place the dough into a large bowl, cover and leave to rise for 1 hour at room temperature
- Knock down the dough, split into 10 equal sized pieces and form into rounds.
- Place onto a baking tray and leave to re-rise for another 45-60 min. Pre-heat your oven to 250 deg C.
- Bake without steam (if making for hamburger buns), for 25 minutes at 250 deg C for the first 5 min and then reduce the heat to 190 for the rest of the time.
- Allow to cool while making your Hamburgers, split and assemble your burger with your favourite trimmings.