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Smash burgers with Brioche buns

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Very happy with today result for brioche buns,  I reduced the buns from 150 grams to 100 grams.  The first rack was done at 275F resulting in lighter colour also toasted sesame seeds used.  The final bun used black sesame seeds was at 350 F.   Reason for number of buns was I gave half my dough batch to chef at work for him to bake and eat for his lunch, I dropped it off at 7:30 for him.   


This 100 g bun size was much easier to put mouth around burger.    So tonight I made 6 oz balls for the smash burgers.    This time I  didn't over bake the buns like I did the first time.     Family very happy with today's result.  





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