Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, sourdough bun. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Find Deals on Sourdough Buns in Baking Supplies on Amazon. Soft and chewy with a kick of sourdough, these buns will be the star of any hamburger show. Their spongy nature allows them to soak up all the burger juice, yet their overall strong structure means they won't fall apart mid-burger.
Sourdough bun is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. Sourdough bun is something which I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have sourdough bun using 5 ingredients and 15 steps. Here is how you cook that.
The ingredients needed to make Sourdough bun:
- Prepare 3 tbsp sourdough starter (strong)
- Get 150 gr bread flour
- Make ready 50 gr whole wheat flour
- Get 100-120 ml water
- Prepare 1/2 tsp salt
A timeline for making Sourdough Hamburger Buns: If your starter needs feeding, do that the night before or early in the morning of the day you want to make the dough. This sourdough hamburger bun recipe makes buns with a sturdy crust that holds up to a hefty burger (or pulled pork, sloppy joes, veggie burgers, or a portobello burger). These buns have a wonderful sourdough flavor that adds to the flavors of your burger (and pairs quite well with the sweetness of bbq sauce , if that's your sauce of choice). How To Make Sourdough Buns For Long Fermented Sourdough Buns.
Instructions to make Sourdough bun:
- Mix the starter with 50 ml room temperature water.
- Add the flour on top of starter. Mix them well and add the rest of water.
- Mix it well and if it is really too sticky to handle, add 1 tbsp flour.
- Keep it aside / autolyse for 30 minutes.
- After 30 minutes, add 1/2 tsp salt. Remove the dough out to the counter. Stretch and fold the dough for 5-8 minutes until it is smooth and elastic.
- Grease a bowl with a tsp oil. Place the dough into the bowl. Cover with wet towel and place in the fridge overnight.
- The next morning, remove the dough out to the counter. Slightly flour dusted the counter and dough.
- Divide the dough into 4-5 pieces. Shape it into ball and place it on the plate or tray.
- Cover them with dry towel. Proof them for 1-2 hours.
- After 1-2 hours, prepare a non-stick pan. Grease the pan with little oil. Heat it with low level.
- Score the bread with sharp knife.
- Place the dough into the pan. Cover the pan if it is possible with lid or plate.
- Bake the bun with lid for 5-6 minutes. Open the lid and have a look. The bun will expand (if it is in the oven, it names oven spring). The bottom of buns should be golden brown and you may flip it.
- Bake another side for another 5 minutes. Bake the side of bun by rolling them on the pan/standing it on the pan.
- Transfer it to the rack. Let it cool down for 5-10 minutes. Slice it and use it to make chicken muffin sandwich.
In a stand mixer with a dough hook the night before, add sourdough starter, warm water, all purpose flour, melted butter or coconut oil, honey, and salt. When you think sourdough bread, you probably think an artisan loaf, one with a thick, chewy crust and coarse interior. These soft dinner rolls are at the opposite end of the texture spectrum. Buttery spirals with a pleasingly mild sourdough tang, they're soft on the inside, but sport a wonderfully crisp crust — think crescent roll. These sourdough dinner rolls are incredibly simple: you need three ingredients, really – salt, sourdough, and flour.
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