Hamburger buns made with prior fermentation have softer loaf, cleaner cut, better keeping quality, improved flavor and aroma, a more resilient crumb and an improved sheen.

Summer may feel far, far away, but it’s never to early to start thinking about how to do a better job baking the essentials—like hamburger buns. Especially when they are still popular year around!

What’s the secret to a perfect hamburger bun?

Here are a few places to get started:

Fermentation: Hamburger buns made with prior fermentation have softer loaf, cleaner cut, better keeping quality, improved flavor and aroma, a more resilient crumb and an improved sheen. Water and flour brews are most common.

Flour: buns require a strong flour to obtain dough with good viscoelastic characteristics, gas retention and a final product with a good volume and a uniform crumb.

Shelf life: If buns are not used within three days of production, calcium propionate or natural mold inhibitors can be used. In addition, shelf-life extension can be achieved through enzymes.

And remember: Track your kill step, with a kill step calculator specifically for hamburger buns.