Go to the Article: Brioche Burger Bun Version 5
Why did you refrigerate baked bread?
Wrapping and placing in the fridge for several hours allows the moisture in the bread to equilibrate. This gives you a better idea how the bun will be when you actually use it on a burger. Rarely would you use a fresh baked bun for a burger. We toasted it to reheat the bun as this is what most people would do at home. Cheers.
Would it be possible to try forming one of the test buns in the batch to make a pretty knotted bun? I think that would really make it look cool for BBQ parties. Possibly sprinkled with a few poppy or sesame seeds
It would be great if you could provide some more fotos especially of the final result (even if it does not significantly differ from previous versions)!
try using honey
