SOURDOUGH BURGER BUNS(CHARCOAL & Original)

Yield : 5 buns

========================
Sweet stiff starter recipe (5 buns)

Option 1: Overnight
15g sugar
25g water
65g bread flour
20g active (use at peak)
**(Mix all till incorporated, leave on counter top overnight at 24-28C/75-82F for 8hours or till it triple)

Option 2: Same day bake
50g Active starter (use at peak)
50g Bread flour
15g sugar
15g water
**(Mix all till incorporated, leave on counter top for 4-5 hours at 24-28C/75-82F or till it triple)
=========================

Main dough(5 buns)
200g bread flour
125g sweet stiff levain(all the above)
90g milk
20g sugar
3g salt
5g charcoal powder(skipped this if you prefer just normal bun)
20g unsalted butter
1 large eggs

For topping:
Sesame seeds sprinkle on bun after egg wash
1 egg beaten to brush on dough surface before going into oven.

Steps:
1. Making sweet stiff starter wait till 3x rise
2. Mix all ingredients of main dough(except butter).
into electric mixer
3. Mix at low speed for 1min turn turn to medium-
high speed for 5mins
4. Add butter then continue mixing for 5mins or till
windowpane is formed.
5. Take dough out from mixer, make a smooth
surface then transfer dough into a greased bowl
cover and let it proof for 2 hours at mentioned
temperature.
6. Split dough into 5 equal parts, shaped it round
and put on baking tray for second proofs
7. When the dough is double it’s size(normally take
+/-3hours) brush bested egg and sprinkle some
sesame seeds on top
8. Bake at 170C/340F in preheated oven for
20min(rotate tray at 10th minute for even color)

Happy Baking!

свернуть