Cheeseburger

(Recipe taken from the blog Olio e Aceto)

Ingredients for 4 buns

150 g “0” flour

100 g Manitoba flour

70 g refreshed sourdough

1 teaspoon of sugar

110 ml milk

4 g salt

10 g butter

4 Fileni chicken hamburgers

4 cheese slices

Sesame seeds

1 tomato

Coppa di Parma IGP Terre Ducali (sliced, in vacuum-packed tray)

Directions

Mix the crumbled sourdough, both types of flour, sugar and butter in a kneading machine. Switch on the machine for five minutes and then add salt and milk little by little. As soon as the dough pulls away from the sides of the bowl and looks smooth, switch off the machine and transfer the dough on a floured pastry board.  Stretch the dough with your hands, shape it into a square and fold it using the classic technique. Then put it into an oiled terrine, cover with cling film and store in the fridge all night long. The next day, put the dough out of the fridge and let it acclimatize for about two hours. Shape the buns, trying not to press them too much, brush them with lukewarm milk and cover them with sesame seeds. Then let them rise for a couple of hours in the oven, leaving the light on. Pre-heat the oven at 200° and bake the buns: after 10 minutes lower the temperature to 180° and bake for another 15 minutes; take the buns out of the oven and let them cool down. Wash and slice the tomato and grill the hamburgers on both sides. Once they’re well done, lay a slice of cheese on each hamburger and let is melt slowly. Cut the buns in two and stuff them with a slice of Coppa di Parma IGP Terre Ducali, the hamburger, one cheese slice, the sauce you prefer and tomato slices. Now they’re ready to be served!