The summer weather last weekend made us thinking about grilling delicious Burgers in the evening. And so I had to bake burger buns, of course.
In the fridge I still have the preferment I made from my Honey-Wildyeast-Experiment. It has developed all traits of a Lievito madre, something not so suprising because both – Wildyeast and Lievito madre – are made with honey and contain nectar yeasts. But thinking about Lievito madre I decided that it would be time to use it once again in a bread. And so I tried a new recipe containing some sourdough starter from the fridge, Lievito madre, a water roux and some extra yeast for a fast rise.
I let the buns rise until they more the doubled their size and put them then in the oven. Once again I could see how the Lieviot madre did his magic and enhance the oven spring. The buns gain a lot of size during the baking, with a fluffy crumb and a soft crust due to the high fat content – just as a burger bun should be!
yields 12 Rolls
- 150g Waser
- 30g flour Type 550
- 150g Lievito madre
- 30g sourdough starter (out of the fridge)
- 380g flur Type 550
- 110g Water
- 70g oil
- 5g fresh yeast
- 50g Malt extract
- 10g Salt
For the water roux whisk water and flour untill lump free, then heat it up to 65°C (needs about 3 min) while whisking. Fill the water roux in a bowl, cover its surface with cling foil and let it cool down to room temperature.
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.