French Baguette style burger buns recipe *smug BBQ face intensifies*
How's your French?
I have a million-dollar question for you: is it the meat or the bun that makes a hamburger great? Some would probably say it all depends on the quality of the meat, while others may say the bun makes all the difference. Meanwhile, some may point out that it really depends on how many beers you've had during the BBQ. They all have a point.
This debate would probably spark the biggest food fight in the history of the world and we don't want that, do we? Mainly because wasting food is a sin. Happily, there's a solution. You can let other people worry about the meat (and possibly fight over it) while you up your BBQ game with baguette style burger buns. This'll give you the opportunity to brag a little bit about it, and you can jut tell everyone this is a trick you learnt when you were living in Neufchâtel-sur-Tyne. And if they ask, just tell 'em that's French for 'Newcastle upon Tyne'.
This frankly excellent recipe is courtesy of the wonderful Rosie Brandreth-Poynter, semi-finalist on the Great British Bake Off in 2019. She's teamed up with Liebherr appliances, creators of beautifully modern and hi-spec fridges and freezers to save us all from a life of BORING BUNS.
- 500g of plain flour
- 370ml of water
- 10g of yeast
- 8g of fine salt
- 1 teaspoon of honey
- ½ teaspoon of lemon juice
- Add all the ingredients to the bowl of a stand mixer (if you have one) or, alternatively, combine them in a bowl and leave the bowl (covered) in the fridge for 10-12 hours.
- Flour the work surface and tip the dough out before dividing the dough into 4 pieces.
- Fold each side of each piece into the middle and pinch to seal.
- Leave on a well-floured baking tray for about 45 minutes.
- Pre-heat the oven to 180°C.
- Dust the four pieces with flour, pour 500ml of water into the roasting tray and put the baguettes in the oven.
- Bake for 30-35 minutes, then cool on a wire rack.