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Illustrative image 
Soft Hamburger Bun
Recipe no. 48 · mikilab.de/48
Flour W280
Sitor draft
Michele's touch: soaked breadcrumbs
In all my savoury recipes I add a little soaked breadcrumb, the «Brösel» (German bakers call it an old-bread soaker). It makes the crumb softer, brings crust flavour and keeps the bread fresh longer. Optional: the recipe works without it, but I always do it.
Dry breadcrumbs
50 g
Water
150 g
for this recipe, with 1000 g of flour
Use plain breadcrumbs, with no salt or seasoning. Best of all is your own bread from yesterday, dried and grated.
Time & temperature (estimate)
Stated proof: ~3 h. Mild kitchen → use the stated times.
Warmer = faster. Estimate: exact values added by Michele.
On TikTokRecipe no. 48
What you need· draft
Allergens
Always check the labels of your products.
Oven and steam can burn.
Recipes and texts © MikiLab. Free for personal use. Official prints and shares carry the MikiLab logo.
The MikiLab label
Michele's method: the preferment or sourdough works at least 12 hours. More flavour, longer keeping, less yeast.
Calculated from the recipe: facts about the method, not a nutrition label nor medical advice.
Process diagram
🥖 Phase 1 · Biga (evening before)
16-18 h at 18°C
Phase 2 · Main dough
Procedure
1) BIGA, the evening before: 350 g flour, 155 g water and 3.5 g fresh yeast. Mix roughly, cover and leave 16-18 hours at 18 °C. 2) DOUGH: in a stand mixer biga in pieces, 650 g flour, 315 g water, 150 g milk, sugar, egg and 15 g fresh yeast. Mix 8 minutes on low, add the salt, then the soft butter and mix another 6-8 minutes until smooth, soft and forming a window (final temperature 24-25 °C). 3) BULK: 1 hour at 24-26 °C covered, with one fold halfway. 4) SHAPING: divide into 85 g pieces. Shape each into a tight ball and set them apart on baking paper, pressing lightly to make low buns (Ø 8 cm). 5) FINAL PROOF: 1.5 hours at 26 °C, covered. Ready when puffy and soft to the touch. 6) BAKING: brush with beaten egg and milk, sprinkle with sesame. Bake at 200 °C (fan 190 °C) for 14 minutes with a little steam at the start (a cup of water in the bottom tray). Cool on a rack under a tea towel: they stay soft. NATURAL IMPROVER (optional): 2-3% on flour weight. Don't have it? The «My improver» page shows how to make it at home or what to use instead.
The why
This recipe's steps explained by Sitor (AI). The quantities stay Michele's.
Machine Sheet
Production Mode: Manual
Hourly Yield: ≈ 40-80 pcs/hour (by hand)
No machine active: manual work. Turn on the Machine Park in the Lab.
Soft burger buns like a light brioche: milk, butter and a little sugar for softness. Yield: about 23 buns of 85 g. They keep 2 days in a closed bag.
Useful terms *
Made with Michele's hands
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