Soft & Fluffy Sourdough Hamburger Buns#BreadBakers

These easy sourdough hamburger buns are light and fluffy, simple to make, they’re perfect to make the day before you want to use them. They are the ideal hamburger bun for a soups or burgers.
What I like about these buns
- You do not knead a food processor or kitchen aid to make the dough.
- They do not need a baking stone or Dutch oven for this, since the enriched dough will bake directly in a baking pan and it won’t require steam. 

Makes 9 Buns
Ingredients
For Feeding The Sourdough Starter
25 Grams Sourdough Starter
50 Grams All Purpose Flour
50 Grams Water
For The Buns Dough
450 Grams All Purpose Flour
150 Grams Water
100 Grams Milk
20 Grams Fresh Yogurt - optional
25 Grams Granulated Sugar
10 Grams Pink Himalayan Salt
100 Grams Active Fed Sourdough Starter
55 Grams Salted Butter 
Method
For Feeding The Sourdough Starter

Take 25 grams of leftover sourdough starter out of the fridge and feed it 50 grams all purpose flour and 50 grams of water. Stir the ingredients thoroughly to combine and mark the top of the starter with a rubber band. 

Cover the starter loosely with a lid and let it rise at room temperature for 5-8 hours, or until it doubles in size.

Mixing The Dough

When your starter has doubled in size and it’s ready to use.

Add the following ingredients to a large mixing bowl, the water, milk, yogurt, sugar, salt, and sourdough starter. Stir the liquid ingredients together with a spoon or a dough whisk to break of up starter and to dissolve the salt and sugar.
Next, add all of the flour to the mixing bowl and stir the ingredients together until a rough dough forms. At this point, cover up the bowl with a kitchen towel or shower cap and let the dough rest for 30 to 45 minutes.
To prepare the butter to be added to the dough

Cut the butter into cubes and let it rest at room temperature so that it can soften.
After the 30 to 45 minutes rest, uncover the dough and add all of the softened butter cubes right on top of the dough. Squeeze the butter into the dough with your hands until it is thoroughly combined with the dough and the dough starts to hold together again. Cover the dough and let it rest for 30 to 45 minutes.
Stretch & Folds

Next, give the dough it’s first set of stretch and folds. Uncover the dough and grab an edge of the dough and stretch it upwards, then when the dough begins to resist, fold it over the top of the dough. Continue stretching and folding the edges of the dough about 10 - 12 times total, or until the dough starts to resist stretching and firm up. After that, cover the dough up again and let it rest for 30 to 45 minutes.

Give the dough a second set of stretch and folds. The dough should be smoother and hold together better than it did during this next set of stretch and folds. Cover the dough and let it rest for another 30 to 45 minutes. I have done 3 sets of stretch & folds after every 30 to 45 minutes.
Finally, give the dough one last set of stretch and folds and then flip the dough over so the smooth side is facing up and the seam side is facing down. 
The First Rise (Bulk Fermentation)

Cover the dough with a layer of plastic wrap or shower cap (or close the bowl with an airtight lid) and then let the dough rise at room temperature, or for at least 8-12 hours , If you are staying in warm climate like Mumbai then dough rises in 3 to 4 hours. You want the dough to completely double in size, which can take more time than usual since this is a heavy, enriched dough. 

The dough should be doubled in size and ready to shape.
Dividing & Shaping

Take the dough on a just lightly floured surface. Divide the dough into nine equal-sized pieces. If you want to use a scale to weigh the dough balls precisely, scale them to nine dough balls.
Shape them directly into individual balls. Stretch and fold each piece of dough into a ball, and then roll the dough into a tight ball on the surface of the kitchen counter with your hand in a circular motion.

Arrange the dough balls in a 9×13″ baking pan lined with parchment paper. When evenly spaced out, the dough balls should be close but not touching each other. 

As the sourdough hamburger buns rise, they will touch and press into each other like pull-apart rolls.
Sourdough hamburger buns divided, shaped, ready to proof, kept them on the counter covered with an oiled cling wrap for 2 hours then refrigerated for overnight ( for 12 hours).

Here they are out from the refrigerator and kept for further proofing for another 2 hours or until they are almost completely doubled in size . They make take more time or less depending on the temperature in your kitchen.

Buns finally & fully proofed, ready to go into the preheated oven.

Brush them with egg or milk wash and bake in preheated oven at 200°C for 20 to 30 minutes. In my oven they got baked in exactly 20 minutes. Each oven temperature may differ so check accordingly.

Remove the baked rolls from the pan onto a cooling rack then brush them with butter or neutral oil. Let the the rolls cool for at least 30 minutes before serving for dinner.
My Notes

If you don’t want to make pull-apart hamburger buns, you can arrange them further apart on two sheet pans. This will prevent the buns from rising into each other and they will each be round and uniform after baking. Using a pastry brush, brush the buns with a tablespoon of melted butter or neutral oil. This will help keep the buns from drying out while they rise and it will stop them from sticking to the plastic wrap.

You want the buns to almost completely double in size during the final proof, so this might require an extra long proofing time. Hamburger buns that are proofed for less time tend to tear open on the sides/top during baking. Proofing them until they are very puffy, soft, and delicate will fix this issue. 

Properly proofed hamburger buns will also be softer and more airy on the inside, which is exactly what you want in this type of bread. 

Softest & fluffiest, pull-apart sourdough hamburger buns. that are sure to be a hit at your burger party.

Labels: Sourdough, Dinner Rolls, Buns,Bread Bakers, Eggless, Breads

#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 Rolls & Buns.

• Alabama Orange Rolls from Karen's Kitchen Stories
• Cheesy and Spicy Wild Garlic Stuffed Spelt Rolls from Cook with Renu
• Filled Wool Rolls from Passion Kneaded
• Hoagie Rolls from A Day in the Life on the Farm
• Käsebrötchen from Food Lust People Love
• Orange Date Sticky Toffee Buns from A Messy Kitchen
• Soft and Fluffy Sourdough Hamburger Buns from Sneha's Recipe

Sourdough Carrot Bread#BreadBakers

A delicious sourdough fresh carrot juice crusty, moist with a tender crumb bread perfect for sandwiches. This is super easy to make and has whole wheat flour, no oil or eggs. Just basic ingredients of water flour & carrot juice, naturally colored bread.
Ingredients
340 Grams All Purpose Flour
100 Grams Whole Wheat Flour
300- 305 Grams Carrot Juice
10 Grams Salt
100 Grams Active Sourdough Starter
Method 
For The Active Sourdough Starter Feeding method see here.
To Make the Carrot Juice

Take 500 grams carrots, peel and chop them into small pieces. Place this in a blender jar with 300Ml water. Blend at low speed for 30 seconds.
Slowly increase to high speed until the mixture is completely pulverized into a liquid. Pour the liquid into a nut milk bag or just using the thinnest cloth you have or a sieve. Strain into a glass. Measure and use the amount required for the dough.
To Make The Main Dough

After the starter has reached it's peak, begin mixing all of the wet ingredients into a mixing bowl, adding the flour last. Mix water, milk, honey, olive oil, starter, and salt together until well combined. Then, add the flour and whole wheat flour. 

Mix until a shaggy dough is formed. Cover up the bowl of dough with a kitchen towel and let it rest for an hour.
Stretch & Folds

- Perform the first set of stretch and folds. Stretch an edge of the dough up into the air and fold it over the top of the dough. Turn the bowl and grab another edge of the dough and do the same. Repeat this process, stretching and folding until you feel the dough tighten and resist stretching( about 8 turns). Then cover the dough and let it rest for 30 more minutes.
- Perform two more sets of stretch and folds with 30 minutes of rest in between the sets.
Shaping The Bread

After the last set of stretch and folds, flip the dough over in the mixing bowl so that the smooth side is facing up. Cover the dough with a kitchen towel and let it rise at room temperature for 4-8 hours (if you are in a warm country like India it make take between 2 -3 hours depending on temperature of the kitchen). This step is commonly called the first rise, or bulk fermentation.

Once the dough has doubled in size, place the dough, sticky-side-up, on a lightly floured counter. Stretch the dough out into a rectangle, Fold the third of the dough closest to you inward, and then stretch the dough out to the sides. Fold the right, and then left sides in toward the center. Fold the top of the dough inward, and then wrap the bottom part of the dough over it all.  If you want, you can make pre-shape and set aside for 15 minutes and then make a final shape.

Work this into a round shape, and place seam side up in a proofing basket lined well with flour.
Cold Proof

After transferring to Banneton, or well lined bowl or basket. Let rise the dough overnight in the refrigerator. You can keep this cold retard up to 18 to 24 hours. 
Score and Bake

When you are ready to bake preheat oven to 220°C and place a metal cake pan or any metal pan onto the bottom rack of your oven. You will put boiling water into this hot pan later to add steam to the oven.

Transfer the bread to a lined pan of Sourdough French Bread into the middle rack of the oven and pour a cup of boiling water into the metal pan on the bottom rack. Steam will fill the oven and allow the bread to expand as it bakes, giving it a better crust.

Let the bread bake for 20 minutes, then remove the pan of water. Rotate the bread pan and turn the heat down to 200°C and bake for an additional 25- 30 minutes, or until the bread has a brown color on the crust that you like. Let the bread cool on a wire rack for 20-30 minutes before slicing into the bread. 

A perfectly baked Sourdough Carrot Bread.

Serve slices with olive oil or butter, enjoy!
Labels: Sourdough, Carrot, Bread Bakers, Breads, International Cuisine, Eggless

#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 Carrot / Easter Breads.

• Carrot and Thyme Sourdough Boule by A Day in the Life on the Farm
• Cozonac - Romanian Easter Bread by A Messy Kitchen
• Crushed Pineapple Carrot Quick Bread by Food Lust People Love
• Sourdough Carrot Bread by Sneha’s Recipe
• Sourdough Carrot Raisin Loaf by Zesty South Indian Kitchen
• Whole Wheat Carrot Bread by Karen’s Kitchen stories

Sourdough French Bread#BreadBakers

The sourdough bug has got on me and now I am only baking sourdough breads, be it flatbread which I make daily to enjoy with sabzi or curry. I have revived my sourdough starter in the month of December 2024 which I had freezed in year 2021.

This sourdough French bread recipe makes two long, soft and fluffy loaves of bread that are perfect for making po' boy sandwiches, sub sandwiches, garlic bread, or French bread pizza.

Makes 2 Loaves

Ingredients
For The Active Sourdough Starter Feeding
25 Grams Sourdough Starter
50 Grams Bread Flour
50 Grams Water
Main Dough 
430 Grams Bread Flour
50 Grams Whole Wheat Flour
300 Grams Water
100 Grams Active Sourdough Starter
50 Grams Milk
14 Grams Olive Oil
14 Grams Honey
10 Grams Salt
Method

The day you want to bake early in the morning, take 25 grams of leftover sourdough starter out of the fridge and feed it 50 grams of water and 50 grams of flour. Mix together thoroughly, mark the top of the starter with a rubber band, and set it on the counter. Let it rise for 8-12 hours ((if you are in a city like Mumbai it make take about 5 - 6 hours depending on temperature of the kitchen). The starter should have doubled in size in 5 -6 hours.

After the starter has reached it's peak, begin mixing all of the wet ingredients into a mixing bowl, adding the flour last. Mix water, milk, honey, olive oil, starter, and salt together until well combined. Then, add the  flour and whole wheat flour. Mix until a shaggy dough is formed.
Cover up the bowl of dough with a kitchen towel and let it rest for 30 minutes.
Stretch & Folds

- Perform the first set of stretch and folds. Stretch an edge of the dough up into the air and fold it over the top of the dough. Turn the bowl and grab another edge of the dough and do the same. Repeat this process, stretching and folding until you feel the dough tighten and resist stretching( about 8 turns). Then cover the dough and let it rest for 30 more minutes.
- Perform two more sets of stretch and folds with 30 minutes of rest in between the sets.
Shaping The Bread

After the last set of stretch and folds, flip the dough over in the mixing bowl so that the smooth side is facing up. Cover the dough with a kitchen towel and let it rise at room temperature for 4-8 hours (if you are in a warm country like India it make take between 2 -3 hours depending on temperature of the kitchen). This step is commonly called the first rise, or bulk fermentation.

Once the dough has doubled in size, place the dough, sticky-side-up, on a floured counter. Stretch the dough out into a rectangle, and then divide the dough into two equal smaller rectangles with a bench scraper or knife.

Roll each rectangle longways into a long, tube-shaped loaf ( about 14inches  long). Place the shaped loaves onto a metal sheet pan lined with parchment paper.
Cover up the loaves with a kitchen towel and let the dough rise for 2-3 hours. This is the second rise, or the final proof.
30 minutes before you are ready to bake, preheat your oven to 220°C and place a metal cake pan or any metal pan onto the bottom rack of your oven. You will put boiling water into this hot pan later to add steam to the oven. ( Do not place a glass dish or else you will break your's  like mine cracked into pieces)

When the dough is done proofing, it should have increased in volume and feel slightly puffy to the touch.
Score five diagonal lines into the top of each loaf with a razor blade, bread lame, or a serrated knife.

Transfer the sheet pan of Sourdough French Bread into the middle rack of the oven and pour a cup of boiling water into the metal pan on the bottom rack. Steam will fill the oven and allow the bread to expand as it bakes, giving it a better crust.
Let the bread bake for 15 minutes, then remove the pan of water. Bake for an additional 15 - 20 minutes, or until the bread has a brown color on the crust that you like.

Let the bread cool on a wire rack for 20-30 minutes before slicing into the bread. A perfectly baked Sourdough French Breads.

Serve slices with olive oil or butter, turn the slices into garlic bread, or cut the sourdough French bread lengthwise to make sandwiches or French bread pizza. Enjoy!

Labels: French Loaf, Sourdough, French, Bread Bakers, Breads, International Cuisine, Eggless 

#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 French Breads.  

• A Day in the Life on the Farm: Brioche 
• Food Lust People Love: Cheater Pain aux Raisins 
• The Wimpy Vegetarian : Fougasse 
• Karen's Kitchen Stories: La Couronne Lyonaise 
• Culinary Cam: Pain au Chocolat 
• A Messy Kitchen: Pain Brié 
• Zesty South Indian Kitchen: Pain de campagne 
• Sneha's Recipe : Sourdough French Bread