Since some months I did not bake breads made with sweet starter alone. But just now my starter is so active as never before. It just need 90 minutes to double its volume. It is in the perfect condition to rise even a bit heavier dough with some butter. And so it is in the perfect condition to rise burger buns.
You need a real fit starter, so it makes sense to feed it two or three times before baking. Another important point is proofing the buns in a warm environment. The warm environment can be a slightly heated oven (30°C), then add a pot with boiling water on the bottom of the oven. This helps to keep the surface of the buns warm and moist and let them rise very well.
The aroma of the buns is delicious, the cold rise of the dough and the combination of hazelnut oil and butter makes them very flavourful. The hint of hazelnut flavour goes very well together with my favourite vegan patty. But my dearest liked it very much in combination with a beef patty, too.
Burger buns with sweet Starter
yield 12 Buns
- 130g sweet Starter
- 130g flour Type 550
- 65g Water
- Sweet Starter
- 40g whole wheat flour
- 400g flour Type 550
- 6g psyllium husk
- 280g Water
- 30g Hazelnut oil
- 40g sugar
- 10g inactive Malz
- 13g Salt
- 60g Butter
- Poppy seeds or Sesame
Mix the ingredients of the sweet starter and let it rise for 4 hours at 30°C.
Knead all ingredients except butter for 5 min at slow speed. Then knead 7 min at fast speed. Now add the butter all at once and knead to full gluten development.
Let rise overnight in the fridge
Divide into 100g pieces and form to round buns. Place on a paper lined baking tray, wet their surface and sprinkle with sesame.
Proof for about 3 hours at 30°C.
In the meantime heat the oven to 250°C.
Bake at 230°C for 16-18 min with steam.