September 1st, 2012

Burger buns

Burgerbrötchen (2)

A happy bubbling sourdough greeted me in my summer warm kitchen when I came home from work two weeks ago. In the morning I had refreshed the sourdough because I promised to bring sourdough for a colleague.

When I was standing in the kitchen, thinking about what to cook for dinner, I looked at the sourdough and rembered that we had frozen some burger patties for the boyfriend when we made burgers the last time. And in the fridge I had tofu, perfect for my vegetarian burgers. And here was the sourdough, ready to bake some burger buns.

Until the  boyfriend came home from work one hour later, the dough for the buns was already rising. And two hours later we sat in the kitchen and enjoyed our burgers.

I’m very happy with this recipe. The buns had a very thin crust, a terrific soft crumb and such a nice complex taste due to the sourdough!


Burger buns

Sourdough

  • 150g flour Type 550
  • 105g Water
  • 20g Sourdough-Starter

Dough

  • Sourdough
  • 425g flour
  • 175g Water
  • 55g Egg (1 Egg size L)
  • 40g oil
  • 5g fresh yeast
  • 20g sugar
  • 10g Salt

Topping

  • Sesame

Mix the ingredients for the sourdough and ferment for about 12 hours at 25°C.

Knead all ingredients for the dough for 5 min at slowest speed, then around 11 min on fast speed until complete gluten development.

Ferment for 1 hours.

Divide into 80g pieces and form to round buns. Wet their surface and sprinkle with sesame.

Cover and proof for 1 hour.

In the meantime heat the baking stone to 250°C.

Bake at 250°C for 20 min with steam.

I sent this entry to Yeastspotting, Susans weekly showcase of yeast baked good.

Print Friendly

2 thoughts on Burger buns

  1. My Italian Smörgåsbord September 1st, 2012

    thank you for sharing. you surely should be happy for these buns. they look just perfect and I really like the formula. will try them supersoon. does the starter for the sourdough need to be active? if not I could do these as soon as tomorrow…

    Reply
    1. Stefanie September 2nd, 2012

      @My Italian Smörgåsbord: With the additional yeast, I would think that an active starter is not needed urgently. But if you use your starter right out of the fridge, I would degrease the amount of sourdough a little bit to prevent the buns of getting sour.

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>