The Mini Burger Buns with Sourdough Yeast recipe was a surprise; I wasn't sure of the result as this was my first time making them. I made my sourdough starter many years ago, but I usually use it to make rustic bread rather than buns.
Introduction
A few days ago, on the occasion of my daughter's upcoming birthday party, and after tasting the buns from the supermarket, I decided to embrace the challenge and try making them myself. So, I went online and started looking for a recipe for burger buns with sourdough. I found some exciting techniques for mini burger buns with sourdough yeast and mixed them to create my own.
I have always found mini burger buns adorable, and I loved the idea of making them for my daughter. Because of the sourdough yeast, these generally require a long leavening, but it was not too bad in this case.
Ingredients (Serving size 14)
175g of flour w 320-330 (I used Caputo Red)
85g of water
1/2 of a large egg
27g of sugar
15g of butter
100g of sourdough refreshed 3 hours before
4g of salt
1 or 2 tablespoons of milk
And now
As with every sourdough yeast recipe, the yeast has to be prepared. The night before kneading, I chilled the dough in the refrigerator for a few hours to prevent it from rising too much. Then, I took it out and kept it at room temperature overnight.
I refreshed it again in the morning and waited for it to almost triple. If the yeast is formed and mature, it takes at most 3 to 4 hours. You should use the yeast at that stage and continue with the dough.
How to Make Mini Burger Buns with Sourdough Yeast
Add all the water, sugar, and sliced sourdough to the mixer dish. Shell the egg and beat it to allow it to liquid, then pour half of it into a mixer.
Cast aside the remaining egg. Before baking, you'll need to brush/polish your balls.
Add the flour and knead slowly until the ingredients have been integrated into a homogeneous dough.
Then, increase the speed of the mixer until the yeast turns into a string. This will take about 15-20 minutes.
NOTE: The dough is strung until it coils around the kneader hook and becomes semi-glossy, smooth, and elastic. To test if it is well working and strung, remove a piece of dough and carefully spread it with your fingers: the dough is perfect if you can stretch it thinly, making a veil that does not split. It's time to add more butter.
Knead before the butter has been added.
Add the salt and knead a bit more.
Now, the dough should be perfectly prepared.
Give it a circular shape; grease a Tupperware-like container with longitudinal walls and position it within. Squeeze it equally so that it touches the corners of the container, and with a marker used to write on the CDs, mark on the container at what point the dough reaches. This will help you understand if he has indeed risen.
Place the dough to rise at about 28°. You can put it in the oven with the light on, checking with a thermometer that the temperature does not rise too much. Wait for the dough to increase by 50% to its initial volume, then take it out and put it on a pastry board or work surface.
The first leavening takes about 5 hours, but the times depend on many factors, so it is a generic idea. Sizing and rounding of mini burgers with sourdough
To make balls of the same size accurately, weigh the dough and divide it by the weight you want to obtain for your balls. In my case, I divided by 30g, obtaining 14 balls.
At this point, divide the dough into portions of 30g (or of the weight you prefer) and round each piece: this operation is called pirlatura. Here, you can find several videos on how balls are formed.
Place the fresh-made balls, side by side, on a baking sheet filled with parchment paper; arrange them 4 or 5 cm apart so they will rise during leavening and then baking.
Keep the rolls up by wrapping the pan with a clean cloth and plastic bag to preserve the moisture and prevent the surface of the sourdough rolls from drying out.
Wait for the volume of the balls to double.
Cooking the Mini Burger Buns with Sourdough Yeast
Set the oven to 190 °C in static mode.
When the oven reaches temperature, spray the walls with water to generate moisture.
Then, use a tablespoon or two of the leftover egg milk.
Brush the balls with this blend, if you want you can scatter some with sesame and sunflower seeds. You may also use poppy, nigella, chia, linseed, etc.
Bake the balls for 15-20 minutes or until the top is golden. Remove from the oven and put them on a wire rack to cool.
Flavourful sourdough buns are ready for stuffing!
I love mine with Mozzarella and Mortadella, but you pick your filling :)
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