These buns are made using sourdough discard and yeast as a leaven. This yields a bun that is sweet, tangy and perfect for burger night party. My favorite burger just got an upgrade. These buns are sweet, soft and come together same day! This is an amazing way to use your sourdough discard!I have made 7 large buns, like the ones you get in fast food chains, each bun is weighs 124 grams. If you make small ones you will get 10. Makes 7 Buns
Ingredients
200 Grams Lukewarm Water
2 Teaspoons Instant Yeast
100 Grams Sourdough Discard
1½ Tablespoons Melted Coconut Oil cooled
1 Large Egg
460 Grams Bread Flour Or All Purpose Flour
40 Grams Granulated Sugar
10 Grams Pink Himalayan Salt
Method
Add the sourdough discard, oil, yeast, sugar, egg and water to the food processor or stand mixer, and give it a mix. Then add the flour and knead till the dough until it becomes one smooth elastic ball, that is smooth and passes the window pan test. Place this into a bowl or box and let it sit at room temperature until it doubles in volume.Since I kneaded the dough at 1.00pm and wanted buns for dinner, after the dough doubled in volume punched the dough (here the dough rises in about 25 minutes since the weather is quite warm) and kept it in the fridge for slow fermentation (for about 4 hours) Checked after 2 hours again the dough has risen, punched it, again refrigerated it for another 2 hours. I baked these buns 2 hours before our dinner time. Remove the dough from the refrigerator onto a clean, lightly floured surface and divide the dough into 7 equal pieces ( weighed the dough, each burger bun 124 grams) or depending on the size of bun your would like. Oil baking tray and burger rings.Shape your dough into round balls let them rest covered for 10 minutes. Place them into rings. Take your palm and press down the dough so it becomes like a pita shape: round and more thin. These buns really puff up, so don’t be afraid to really squish them down. Repeat to all your dough pieces and place the tray covered with a damp towel in a warm area to rise double in size.
Preheat your oven to 180°C.When ready to bake, brush the top of your buns with a little melted butter (optional) and bake in the oven for 16 to 18 minutes. Remove them when golden brown, while they are still warm, brush more butter on top to give them a shiny texture and cover with a tea towel to encourage further softness.Let cool about 10-20 minutes before eating! Serve with any filling of your choice! They keep 7 days in the fridge and reheat beautifully in the toaster or microwave.These buns are a perfect addition for a burger night, so soft , delish and fluffiness is too good. Do try these since they turned out incredible and will be loved by all. Labels: Sourdough Discard, Burger, Buns, Breads, Bread Bakers, Yeast #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board
right here. Links are also updated after each event on the
#BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to
foodlustpeoplelove@gmail.com.
We take turns hosting each month and choosing the theme/ingredient.
This month’s theme is
Sourdough.
Food Lust People Love:
Fig Feta Serrano Ham Sourdough Focaccia Zesty South Indian Kitchen :
Sourdough Jewish Rye bread
Great way to use discard and great advice about slowing down the fermentation.
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