Salmon and avocado layered burger

by Giambattista Montanari, Tecnico Corman Italia

375 g	flour type 1300 w
130 g	whole grain flour
120 g	rye flour
200 g	Natural yeast starter (Mother starter)
80 g	cacao amer
20 g	Brewer's yeast
400 g	whole milk
3 g	poivre noir moulu
18 g	salt
98 g	Roasted butter 98 % fat
300 g	Express Butter 82 % fat

Put all the ingredients in the machine and knead for 7/8 minutes.
Let the dough rest for 30 minutes, layer with Express butter, folding 3 x 3.
Refrigerate for 20 minutes then roll out to 3.5 mm thick, cut out with a smooth dough cutter with a diameter of 10 cm and place on a baking tray.
Glaze with beaten egg and place in a leavening box at 26 °C for about 60 minutes.
Glaze a second time and bake at 180 °C for 15 minutes with the valve closed.
Provide steam for 4 seconds at the start. When cooked and cooled, cut in half and fill with smoked salmon and sliced avocado.

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