Sourdough burger buns

Clara Elsewhere:
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Published on basic spring summer fall winter

Ingredients

  • 200 g sourdough starter (or 20 g fresh yeast)
  • 200 g milk or water (warm)
  • 500 g flour T65
  • 10 g salt
  • 16 g sugar
  • 1 tbsp olive oil
  • 1 egg yolk optional
  • Sesame seeds optional

Instructions

First rise

  1. In a big bowl, mix the sourdough starter with the warm milk and sugar. If using fresh yeast, use more milk (300 g), and let rest for 15 minutes, so that the yeast activates. If using sourdough, you don't need to let it rest.
  2. Roughly mix in the flour, sugar, salt, and oil. Let rest 15 minutes.
  3. Knead everything for 15 to 20 minutes until the dough pulls away from the sides of the bowl and is smooth and firm.
  4. Cover and leave to bulk rise for 6–8 hours or until double in volume. When using yeast, it could take as little as 1–2 hours.

Second rise

  1. Deflate the dough by pressing out the air with your hands. Weigh the dough, then divide it into 6–8 equal portions.
  2. Shape the dough portions into balls by rolling them on the work surface and let them double in volume again on a baking sheet lined with parchment paper and covered with a cloth. This should take from 30 minutes to a few hours. Keep the buns surface moist.
  3. Preheat the oven at 200 °C.
  4. Brush the buns with egg yolk (mixed with a little water), sprinkle with sesame seeds, and bake for 13–15 minutes. Let cool on a wire rack, and they're ready!

Notes

  • Note: for quick burger buns, use fresh yeast as they can be ready in half a day.
  • Tip : The second rise of the individual buns is more important than the first. It's better to shorten the first rise than the second. If the second rise is too slow, you can preheat your oven to 35 °C with a pan of boiling water placed on the bottom rack. Place your tray of buns in the middle of the oven for a few hours, making sure they don't dry out. You can moisten their surfaces occasionally.

Adapted from this original recipe