HAMBURGER BUN

Originating from the city of Hamburg in Germany, the history of this bread goes back to the 18th century.

It was usually eaten with grounded meat and was very popular for the German workers’s lunch.
It became the principal meal on the Hamburg America Line (or HAPAG), ships connecting Germany to the United States of America. The hamburger starting to became famous in New York with the number of German immigrants increasing.

However, its popularity decreased during the first World War because of the anti-German sentiment back then. White Castle was the first fast-food company to sell hamburgers, and decided to rename them Salisbury Steak, or sliders, and shape them square.

Few years later, the original hamburger came back and its success began with the creation of McDonald in 1940. They created the “Speedee Service System” : they basically applied the principles of production line manufacture to fast food. They were then selling hamburgers for 15 cents, French fries for 10 cents and milkshakes for 20 cents. Later on, every fast-food company applied the same principles and that’s how the burgers achieved its success.

Nowadays, McDonald sells over 4500 burgers every minute, 270 000 every hour, 6.48 million everyday. In Europe, the British are the first hamburger eaters with around 18 burgers per year per person, which is ridiculous compared to the average 150 burgers per American per year.

Hamburger bun

This is a classic yet very nice bread. The addition of pâte fermentée viennoise gives it a nice taste and a good punch in the oven.
TYPE: Bread
COUNTRY: Germany
YIELD: 5 buns
KNEADING: 10 mins
FERMENTATION: 2 hrs
BAKING: 20 mins
TOTAL TIME: 2 hrs 30 mins

INGREDIENTS

  • 250 g all-purpose flour
  • 5 g salt
  • 20 g sugar
  • 8 g fresh yeast or 3g dried yeast
  • 100 g pâte fermentée viennoise
  • 60 g water at room temp.
  • 70 g milk at room temp.
  • 50 g butter
  • sesame seeds as needed

INSTRUCTIONS

  1. Mix everything together for 3min in 1st speed then 7min in 2nd speed.
  2. Divide the dough into 5 pieces of 110g.
  3. Ball them.
  4. Wet the surface of the doughs then roll them into the sesame seeds.
  5. Cover them then let them prove for 2 hours at 27°C by placing the tray in a cold oven with a bowl of boiling water at the bottom. Make sure the temperature doesn’t go higher than 28°C.
  6. Bake them at 190°C for around 20 minutes.
  7. Take them out and let them cool down on a tray.
  8. Enjoy!

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