Sourdough Hamburger Buns
These buns are fabulous. It takes planning to make them because it's a three-day process, but if you plan for it it only takes a few minutes each day. I got this recipe from a sourdough cookbook called "Breads From the La Brea Bakery". But a few of my family members don't like them with sourdough so I've adjusted it to make without the sourdough too.
Recipe:
Sponge:
Non Sourdough Option:
6 oz 70°F water (9.5 oz)
1/3 tsp instant yeast (1½ tsp)
6½ oz sourdough starter (omit)
4 oz milk (same)
9 oz bread flour (13 oz)
Make a sponge by mixing all together. Cover tightly and leave at room temperature 10-12 hours. Then place in fridge 10-12 hours. For non sourdough option, the rest of the recipe is the same.
Dough:
5 large eggs, room temperature
Sponge
3 Tbs raw wheat germ
12 oz hard wheat flour
4 oz bread flour
3 oz sugar
1 Tbs sea salt
9 oz unsalted butter, room temperature
Place eggs in small bowl and slightly whisk with fork. In mixer with dough hook attachment, mix sponge, half the eggs, flours and sugar on low-med speed for 2 minutes. The dough should be wet and sticky. Add salt and continue mixing on low for 2 minutes. Add rest of eggs a little at a time, completely incorporating after each addition. Continue mixing on low-med high until dough is smooth and satiny, about 8-12 more minutes. Add butter 1 Tbs at a time, making sure each piece is semi-incorporated before adding the next. Continue mixing until dough is smooth and shiny (not greasy), wraps itself around the dough hook, and reaches an internal temperature of 74-76°F, 3-4 more minutes or longer. Remove the dough and knead by hand a minute. Place in lightly oil coated bowl, cover tightly and place in fridge 12-24 hours.
Remove the dough from the fridge. If it hasn't almost doubled in size, remove cover, cover with towel and let rise until almost double. Turn dough onto floured or oiled counter, cut into 3.5 oz pieces, cover with towel and let rest 15 minutes. Shape the dough balls one at a time by cupping your hand lightly around the dough and rounding it against the friction of the work surface to form a smooth bun. You can spray the counter with water to create friction. Place the buns at least 2 inches apart on a parchment-lined pan. Press down gently on each ball to flatten into a disk. Cover with cloth and let rise until almost double, 1-3 hours. If desired, brush tops of buns with water and then sprinkle them with sesame seeds, poppy seeds, herbs or cracked pepper. Preheat oven to 400°F for an hour beforehand. Spritz oven with water. Place buns in oven, with pans spaced well apart.. Spritz oven two more times in the next 5 minutes. Then don't open the oven door for 5 more minutes. Rotate pans and bake another 5-10 minutes. Cool. Makes approximately 17 buns.
Recipe:
Sponge:
Non Sourdough Option:
6 oz 70°F water (9.5 oz)
1/3 tsp instant yeast (1½ tsp)
6½ oz sourdough starter (omit)
4 oz milk (same)
9 oz bread flour (13 oz)
Make a sponge by mixing all together. Cover tightly and leave at room temperature 10-12 hours. Then place in fridge 10-12 hours. For non sourdough option, the rest of the recipe is the same.
Dough:
5 large eggs, room temperature
Sponge
3 Tbs raw wheat germ
12 oz hard wheat flour
4 oz bread flour
3 oz sugar
1 Tbs sea salt
9 oz unsalted butter, room temperature
Place eggs in small bowl and slightly whisk with fork. In mixer with dough hook attachment, mix sponge, half the eggs, flours and sugar on low-med speed for 2 minutes. The dough should be wet and sticky. Add salt and continue mixing on low for 2 minutes. Add rest of eggs a little at a time, completely incorporating after each addition. Continue mixing on low-med high until dough is smooth and satiny, about 8-12 more minutes. Add butter 1 Tbs at a time, making sure each piece is semi-incorporated before adding the next. Continue mixing until dough is smooth and shiny (not greasy), wraps itself around the dough hook, and reaches an internal temperature of 74-76°F, 3-4 more minutes or longer. Remove the dough and knead by hand a minute. Place in lightly oil coated bowl, cover tightly and place in fridge 12-24 hours.
Remove the dough from the fridge. If it hasn't almost doubled in size, remove cover, cover with towel and let rise until almost double. Turn dough onto floured or oiled counter, cut into 3.5 oz pieces, cover with towel and let rest 15 minutes. Shape the dough balls one at a time by cupping your hand lightly around the dough and rounding it against the friction of the work surface to form a smooth bun. You can spray the counter with water to create friction. Place the buns at least 2 inches apart on a parchment-lined pan. Press down gently on each ball to flatten into a disk. Cover with cloth and let rise until almost double, 1-3 hours. If desired, brush tops of buns with water and then sprinkle them with sesame seeds, poppy seeds, herbs or cracked pepper. Preheat oven to 400°F for an hour beforehand. Spritz oven with water. Place buns in oven, with pans spaced well apart.. Spritz oven two more times in the next 5 minutes. Then don't open the oven door for 5 more minutes. Rotate pans and bake another 5-10 minutes. Cool. Makes approximately 17 buns.
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