These sourdough hamburger buns are a household staple. We use them for deli meat sandwiches, hamburgers, breakfast sandwiches, sloppy joes, or simply to snack on with butter and honey.
Ingredients:
100g active sourdough starter
700g water
1,000g all-purpose flour
20g salt
melted butter for brushing tops before baking
*Makes 24 burger buns. Hands-on Preparation is less than 30 minutes. Total prep time from start to finish is 8-12 hours.
Making the dough: Start with 100g of active starter in a large bowl, then add 700g of water. Stir until the starter is distributed and your water becomes milky. Next, add 1,000g of all-purpose flour and 20g of salt. Mix with your hands until you have a large clump and there is no dry flour left in the bowl. Cover and let your dough rest for one hour at room temp. I cover mine with a tea towel.
Stretch and Fold, Plus Bulk Rise/Long Fermentation: After resting, you will stretch and fold your dough (keep it inside the bowl). Wet your hands with a little water first to prevent sticking. You will pick up one half of the dough, stretch it upward and fold over the other half of the dough. Give the bowl a quarter turn and repeat this process until your bowl has come full circle. Cover the bowl and let your dough rest for 30 minutes before repeating the stretch and fold process once more. Your dough will begin forming into a tight ball. After the second stretch and fold, you will cover the bowl and allow the dough to rise for 6-10 hours on your kitchen counter at room temperature. *The amount of time it takes for dough to rise depends heavily on temperature. We keep our home around 70 degrees, but sometimes our kitchen is warmer if it's getting a lot of use throughout the day/oven is on, etc. The warmer the temperature, the quicker the rise time. Keep this in mind when gauging the time it takes for your dough to rise. If the temp in your kitchen is on the warmer side, begin checking your dough after a few hours. The dough will increase in size by about 50% when it is ready to be shaped.
Shaping dough and Second/Final Rise: To shape your dough, place it onto a floured surface and slice it into 24 equal parts. Take each piece of dough and form it into a ball. Next, hold the dough ball between fingers and palm gently turning and pressing to form each ball into a disc-like shape. These can be placed into a buttered casserole dish for baking or onto a baking sheet. Cover with a tea towel and allow to rise again for 1-2 hours.
Baking: Preheat oven to 400. Brush tops with melted butter and bake for 25-30 minutes. Allow your hamburger buns to cool completely before slicing and serving.
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