Hamburgertime

For the Buns, I made them with a simple 65% hydration dough. So:

• 600g Flour

• 12g Salt

• 12g Yeast

• 390g water

And if you don’t know how to specify your dough by hydration, you just take whatever amount of flour you want (lets say 500g)… multiply the weight of the flour by the percentage hydration you want (lets say 70% hydration)… and that gives you the amount of Water you need. So in the case I just mentioned in the last sentence, we’d do 500 x 0.70 = 350g of water is needed.

Anyway… burgers are good! I think the video is pretty self-explanatory, but if you have any questions, drop a comment!