If you've been following my blog recently, you'll know about my foray into sourdough. I'm branching out and using the starter in the place of other leaveners. As our homemade kimchi is ready - and D was requesting hamburgers - I decided it was the perfect time to make some sourdough burger buns and serve kimchi burgers tonight.
I read a bunch of different recipes and used a combination of ingredients and processes to create my own version. Some called for dry milk powder - didn't have that. Some had more sugar - definitely don't want that. Most used a combination of sourdough starter and yeast. Next time I think I am going to try to omit the yeast and just use more starter and less milk and flour. Maybe.
Ingredients makes 8 buns
- 1 C sourdough starter
- 1 C whole milk
- 3-1/2 C all-purpose flour + more for dusting the workspace and the baking sheet
- 1 T organic granulated sugar
- 1-1/2 t salt
- 1-1/2 t active dry yeast (I am going to try to omit this next time or use more starter with less milk - stay tuned!)
- 1 egg, lightly beaten
- oil for greasing the bowl
- heavy cream for brushing
- seeds for sprinkling (I used the Everything But the Bagel mix from Trader Joe's)
Procedure
Place the sourdough starter and milk in a large mixing bowl. Stir in the sugar and salt, then sprinkle the dry active yeast over the top. Let stand for a few minutes before adding in the egg. Fold in the flour with a wooden spoon until a shaggy dough forms. Then knead until smooth, approximately 5 minutes.
Form into a ball and drizzle with oil. Turn to coat before covering the bowl with a damp kitchen towel. Let rise for 90 minutes.
After about 90 minutes the dough should be nearly doubled its original size. Turn the dough onto a lightly floured surface and fold over itself four times with a 90-degree between each fold. Divide the dough ball into eight equal pieces.
Okay, I need to work on the "equal" pieces part. Most were the same size; but I did have one that was significantly larger and one that was significantly smaller than all the others. Whoops!
Form the buns into a ball, then fold the dough under while pinching the bottom together. You will get a smooth tight surface. Place the buns on a lightly floured baking sheet. Cover them lightly with a towel and let them rise for another 60 to 90 minutes. They should be nicely puffed.
Form into a ball and drizzle with oil. Turn to coat before covering the bowl with a damp kitchen towel. Let rise for 90 minutes.
After about 90 minutes the dough should be nearly doubled its original size. Turn the dough onto a lightly floured surface and fold over itself four times with a 90-degree between each fold. Divide the dough ball into eight equal pieces.
Okay, I need to work on the "equal" pieces part. Most were the same size; but I did have one that was significantly larger and one that was significantly smaller than all the others. Whoops!
Form the buns into a ball, then fold the dough under while pinching the bottom together. You will get a smooth tight surface. Place the buns on a lightly floured baking sheet. Cover them lightly with a towel and let them rise for another 60 to 90 minutes. They should be nicely puffed.
Preheat the oven to 375 degrees F during this last rise. Brush the tops of the buns with a little bit of cream and sprinkle with seeds.
I did these last night for tonight's dinner because with all the resting, rising, and baking time dinner wouldn't be till way too late if I tried to do it today. Stay tuned for photos of these as full burgers!!
You can follow the complete Adventures of Dough-ba Fett here.
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