Sourdough hamburger buns
The list of INGREDIENTS goes like this (in baker's percentages):
- "00" pizza wheat flour, 90%
- whole wheat flour, 10%
- full fat milk, 55%
- sourdough starter, 15%
- sunflower oil, 15%
- sugar, 10%
- eggs, 10%
- salt, 2%
- 1 egg for brushing before baking
- sesame seeds for sprinkling
- melted butter for brushing after baking
PREPARATION lasted for 12 hours at room temperature.
First off, the liquid component was prepared by combining milk, beaten eggs, sugar and oil.
Then sourdough was added, followed by the addition of flours.
After a rough looking ball of dough was formed we gave it 1 hour of rest. Covered.
Then salt was added.
The dough was prepared by hand, not longer then 10 minutes, mostly stretch-and-fold technique.
Bulk fermentation with occasional coil folds lasted for 6 hours. At room temperature.
Dough was divided into 90g balls and placed inside of a baking tray lined with baking paper.
Second rise lasted for 5 hours after which the dough balls were brushed with a beaten egg and sprinkled with sesame seeds.
Placed in a cold oven which was then set to 180°C. Baking time starting from a cold start, around 30 minutes.
Hot buns were taken out of the oven and brushed with melted butter.
Soft, fragrant, delicious!