Original formula by, Will F.
100% Whole wheat sourdough Hamburger buns
Total Flour – 100% - 560G
Total Liquid - 64% - 360G
Mother:
100% Hydration Whole Wheat starter. 480G
(Flour Red W.W. – 240G, /Water 240G)
Finale Dough:
Flour White W.W. – 320G
Whole Milk – 120G
Butter – 60G
Honey – 40G
1 egg – 54 G
Salt – 8 G
Procedure:
1. Combine the well fed mother with the rest of the Ingredients.
2. Turn dough out onto a well-floured surface, kneed until a smooth elastic ball is formed.
3. Set aside to rise in lightly oiled bowl, until doubled.
4. Separate the dough into 12 equal sized balls allow to rest for 5 minutes.
5. Shape into buns by pulling the dough tight.
6. Set aside on a parchment lined baking sheet covered with plastic, for 20 minutes or until puffy.
7. Gently flatten each bun slightly. Cover and set aside to proof for 30 minutes or until doubled.
8. Brush buns with egg wash and sprinkle with sesame seeds. (Optional)
9. Bake in a preheated 375 degree oven for 20 minute
100% Whole wheat sourdough Hamburger buns
Total Flour – 100% - 560G
Total Liquid - 64% - 360G
Mother:
100% Hydration Whole Wheat starter. 480G
(Flour Red W.W. – 240G, /Water 240G)
Finale Dough:
Flour White W.W. – 320G
Whole Milk – 120G
Butter – 60G
Honey – 40G
1 egg – 54 G
Salt – 8 G
Procedure:
1. Combine the well fed mother with the rest of the Ingredients.
2. Turn dough out onto a well-floured surface, kneed until a smooth elastic ball is formed.
3. Set aside to rise in lightly oiled bowl, until doubled.
4. Separate the dough into 12 equal sized balls allow to rest for 5 minutes.
5. Shape into buns by pulling the dough tight.
6. Set aside on a parchment lined baking sheet covered with plastic, for 20 minutes or until puffy.
7. Gently flatten each bun slightly. Cover and set aside to proof for 30 minutes or until doubled.
8. Brush buns with egg wash and sprinkle with sesame seeds. (Optional)
9. Bake in a preheated 375 degree oven for 20 minute
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