Parmesan Ricotta Spelt Burger Buns with Garlic Basil

Steps

1. Prepare first: mince the garlic, chop the basil, divide the Parmesan into 50 g for the dough and 30 g for topping, and set one egg aside beaten in a small cup for the wash.
2. Warm 30 g of the olive oil in a small pan over low heat, add the garlic and cook 1 to 2 minutes until fragrant but not browned; stir in the oregano and let cool for 10 minutes.
3. In a large bowl, whisk the whole spelt flour, bread flour, instant yeast and salt to make the dry mixture.
4. In another bowl, whisk the lukewarm water, ricotta, the unbeaten egg, honey and the cooled garlic oil until smooth.
5. Pour the wet mixture into the dry mixture, add the 50 g of Parmesan and the basil, and stir into a shaggy dough. This is about 47% hydration from the water alone (about 65% counting the ricotta and egg) and about 1.7% salt.
6. Knead on a clean, unfloured counter for 6 to 8 minutes, until smooth and slightly tacky; spelt is delicate, so stop once it feels supple.
7. Coat a clean bowl with the remaining 10 g of olive oil, add the dough, turn to coat, cover and let rise at about 75°F (24°C) for 60 to 75 minutes, until doubled in size.
8. Line two baking sheets with parchment. Divide the dough into 12 equal pieces, shape each into a tight ball, then flatten to about 3.5 inches (9 cm) wide and set them well apart on the sheets.
9. Cover and proof at about 75°F (24°C) for 40 to 50 minutes, until puffy and the dough springs back slowly when poked. Meanwhile, preheat the oven to 375°F (190°C).
10. Brush the buns with all of the beaten egg and sprinkle evenly with the remaining 30 g of Parmesan.
11. Bake 18 to 22 minutes, swapping the sheets halfway, until deep golden and the center reaches 190°F (88°C).
12. Cool the buns on a rack for at least 30 minutes before slicing.