Description
There’s something undeniably satisfying about sinking your teeth into a juicy, mouthwatering burger, layered with all your favourite toppings on a freshly made sourdough burger bun. Say goodbye to store-bought buns and welcome the aroma of freshly baked sourdough burger buns wafting through your kitchen. Whether you’re hosting a backyard barbecue, a casual weeknight dinner, or simply indulging in a self-made burger craving, these sourdough burger buns will be a game-changer.
Ingredients
| Weight | Ingredient | Bakers % | |
| 596grams | Bread Flour | 100% | |
| 43grams | Milk Powder | 7.27% | |
| 270grams | Water | 45.25% | |
| 3grams | Salt | 0.5% | |
| 89grams | Sugar | 14.99% | |
| 90grams | Egg | 15.04% | |
| 105grams | Butter | 17.55% | |
| 124grams | Levain | 20.78% | |
| As desired | Sesame Seeds |
Instructions
For the Levain
| Weight | Ingredient | Bakers % |
| 372grams | Bread Flour | 100% |
| 165grams | Water | 44% |
| 74grams | Sugar | 20% |
| 124grams | Levain | 33% |
| 735 grams | Total |
198% |
- In the bowl of a stand mixer, mix all the ingredients until well combined. This build should take about 10 hours at 20°C/68°F to reach full maturity.
- While all mixers vary, this process will take approximately 2 minutes on first speed, followed by 3 minutes on 2nd speed.
Mix Yudane
| Weight | Ingredient | Bakers % |
| 75grams | Bread Flour | 100% |
| 75grams | Water | 100% |
| 149grams | Total | 200% |
- Add the flour to a large bowl. Pour boiling water over top and mix until fully combined.
- If necessary you may need to use your hands to work the paste into a dough ensuring there are no dry bits.
- Store the Yudane in an air-tight container or with plastic directly on top to prevent skin from forming.
Mix the Dough
| Weight | Ingredient | Bakers % |
| 149grams | Bread Flour | 100% |
| 43grams | Milk Powder | 29% |
| 30grams | Water | 20% |
| 3grams | Salt | 2% |
| 15grams | Sugar | 10% |
| 90grams | Egg | 60% |
| 105grams | Butter | 70% |
| 735grams | Levain | 492% |
| 149grams | Yudane | 100% |
- Add all of the ingredients except the butter to the bowl of a stand mixer. Mix the dough on 1st speed for about 5 minutes. The dough should be strong and have evident gluten development. If you tug on the dough it should pull back a bit and be starting to look smooth.
- Add the butter in chunks and mix on 1st speed for 2-3 minutes until combined. Increase the speed to 2nd speed and mix for an additional 3-4 minutes. The dough should be smooth and have a good window when stretched.
Bulk Fermentation
- Bulk ferment the dough for 2.5-3 hours at 28°C/82.4°F.
Divide and Shape
- Remove the dough from the container, and place it on an un-floured surface.
- Divide the dough into 110g pieces.
- Using a bench scraper and your hand gently round the dough into a tight round ball.
- Flour the entire dough ball and then using a rolling pin or your hand, flatten the dough into a round disc. This should resemble the shape of a burger bun. Both methods are shown in the photo gallery below.
- Place the dough onto a sheet pan lined with a Silpat or parchment paper and cover with a bag.
Final Fermentation
- Let the dough rise at room temperature for about 3 hours. Keep in mind your ambient temperature may affect the final proofing times.
Baking
- Preheat the oven to 204°C/400°F
- Eggwash the buns and sprinkle with seeds if desired. I like to use a combination of white and black sesame.
- Bake the sourdough burger buns for 20 minutes or until golden brown.
- Remove the buns from the oven and place on a cooling rack to cool completely before using.
Notes
Did you know that making the Yudane paste in advance can save you time in the kitchen? By cooking the flour and water ahead of time, you can have the base of your bread ready and waiting for you when you are ready to bake. This can help streamline the bread-making process and allow you to focus on other tasks in the kitchen.
- Category: Baking
- Method: Sourdough
- Cuisine: American