If you have been following my sourdough journey, it all started last July, during our BM meet at Hyderabad. It started as experimental and soon became an obsession. Now I am baking with sourdough every week, and also am developing new recipes every time. If you are interested, check out how to make an easy Sourdough Starter at home (which also includes a video to understand it easier) and also how to convert any recipe with yeast into a sourdough recipe ( very interesting read) I also take online class for beginners in sourdough. It is conducted in FB. If interested in learning the art in an inexpensive way, you can mail me to firstname.lastname@example.org
These burger buns are my recipe I use with yeast and I tried converting it into a sourdough recipe without losing the texture. I was really skeptical when I tried it and when kept for bulk fermentation, it didn’t move even a little for three hours. I thought it was a great flop but then it started showing some signs. And by 5 hours, it was double in volume. So if you are trying this recipe, then be patient for the bulk prove as it takes time. Not only for me, but also for a reader who tried this recipe when I shared it in an FB group for sourdough. The photo itself created a lot of interest among bakers, and everyone was asking for recipe, but as I was also doing a video, it took time to edit and post.
I made a small batch as it was only an experiment. I didn’t expect such amazing results. I fried some paneer, made a spicy filling for the buns and enjoyed my dinner. Try it with a burger patty, cheese and some salad. It will blow your mind. The recipe is quite simple. If you have an active starter, in the morning, mix 50 gm of starter with 50 gm APF/ Maida and 50 gm water and set aside until very active. Once it is double, very bubbly, you can mix the dough. Usually I do autolyse, stretch and fold for all my sourdough breads, but I didn’t do anything for these buns. As soon as I mixed, I kneaded it for ten minutes and went on to the first proving. The proving time was longer, but I shortened all the timings so that the buns don’t develop a crisp crust. And then I did a happy dance when they came out. Do try these buns and let me know how you liked it. Happy Baking!
Makes 3 Buns
All purpose flour/ Maida – 150 gm
Active starter 150 gm
Butter 25 gm
Salt 1 TSP
Sugar 1 tbs
Milk 25 gm ( add extra if you find the dough dry)
Mix all the ingredients, knead for 10 minutes.
Cover and set aside until double in volume. This takes anywhere from four hours to six hours depending on the temperature, starter strength.
Preheat oven to 250°C.
Take the dough to counter, divide into three equal portions.
Shape into rolls, arrange in tray and cover and set aside until 1.5 times the volume.
It may take one to two hours.
Apply some milk on top and sprinkle sesame.
Bake until nicely browned, 30-35 minutes.
Cool them on wire rack and enjoy!