DUCK FAT FOCACCIA BUNS
Servings: 50 Ounces
Equipment
- Silicone Baking Mat
- Dough Scraper
Ingredients
- 18 fluid ounces water, lukewarm
- 14 grams instant yeast
- 2 fluid ounces rendered duck fat, melted
- 794 grams bread flour
- 14 grams fine kosher or sea salt
- cornmeal (as needed for dusting)
Instructions
- Line two half size baking sheets with parchment paper or baking silicone inserts. Lightly dust both with corm meat.
- In the bowl of a stand mixer, add the lukewarm water, yeast and melted duck fat. Mix with a dough hook until the yeast is dissolved. Add the flour and the salt. Mix on medium low speed for 10 minutes or until the dough is smooth and elastic. It will still b sticky at this point. Remove the dough and lightly coat the inside of the bowl with olive oil. Place the dough back in the bowl and cover with plastic wrap. Let the dough ferment at room temperature for 1 hours and 15 minutes.
- Remove the plastic wrap and push the dough down to release the air. For larger bread cut into 5 equal pieces (10oz each) or for burger bun size, cut the dough into 10 equal size pieces (5oz each).Roll the portions of dough in round balls. Set the dough rounds onto the prepared baking pans and let them proof at room temperature for 1 hour.
- Pre-heat your oven to 425 degrees F. Press down the dough balls to flatten. Stretch them out slightly (around an inch). Brush the dough with duck fat or olive oil. Let the dough proof for 30 minutes.
- Bake in the 425 degree F pre-heated oven for 30 minutes.
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