Sourdough Hamburger Buns 天然酵母汉堡面包

Lately, I have  been a sourdough enthusiast.😅

Sourdough not only tastes amazing but wild yeast actually transforms flour into a healthy and nutritious source of sustenance.😘

These Sourdough Hamburger Buns are super soft with an amazing flavor and texture. 😋

The dough for the sourdough hamburger buns can be made the day before or early the same day.

Well, since you’ve got your starter fed, let's try this soft sourdough hamburger buns recipe. But I can tell you , you'll fall in love with this soft and tasty sourdough buns.😘

Sourdough Hamburger Buns天然酵母汉堡面包

Ingredients:

120g Active sourdough starter (100% hydration)

25ml  Warm water

220g  Bread flour

90ml  Warm milk 

15g     Unsalted Butter, softened to room temp

1 tbp  Granulated Sugar

1/2 tps   Salt

1 large   Egg, room temperature

Egg wash: 

1 egg yolk + 1 tsp water,  whisked for brushing

Sesame seeds for garnish

Method:

1. Combine the starter, water and half of the bread flour to form a thick batter. Cover the bowl and allow the mixture to rise for 30-60 minutes.

2. In a stand mixer bowl, add the warm milk, sugar, salt, butter and egg to the sponge. Mix to combine.

3. Add remaining bread flour.  Mix until the dough begins to gather on the hook and clears the sides of the bowl. Knead for 5 minutes. 

4. Take the dough out onto a lightly floured surface. The dough should be soft and slightly sticky. Fold the dough to form a smooth ball. If the dough is very sticky sprinkle a little more flour as you fold. Place the dough in an oiled bowl, cover and set aside in a warm spot for 30 mins.

5. After 30 mins, stretch and fold of the dough. Cover the bowl and after 30 mins repeat the procedure. 

6. Stretch and fold of the dough one more time and cover the bowl and rest for 60 minutes. By now the dough should be lively, elastic and airy. If the dough is still sluggish give it another hour at room temperature. Cover tightly and refrigerate overnight. The next morning continue with shaping. 

7.Turn the dough out onto a lightly floured surface and divide the dough into 9 equal portions (70g each). Roll each portion to a ball and rest for 15 mins.

8. Flatten the dough and roll into a ball again. Use the palm of your hand to flatten each ball and set them on parchment lined baking sheet. 

9. Cover the sheet pan and allow the rolls to rise until doubled in size (about 1-2 hour, longer if the dough is cold). Press a roll with your finger. If it springs right back it's not ready, if the dent slowly fills in the rolls are ready to bake.

10.  Meanwhile, preheat the oven to 200°C.

11. Brush the tops of the buns with egg wash. Sprinkle each bun with sesame seeds. Bake until the buns are golden brown and feel light when lifted off the sheet pan, about 13-15 minutes. Allow to cool completely before slicing.

Recipe adapted from: Baking Sence

Happy Baking!