My recipe for Sourdough Burger Buns

3 Jul

Since I was sent some sourdough starter in my Foodie Penpals parcel a few months ago. It had survived the journey from Scotland and was in need of some tender loving care.

The sour dough is waking up - bubbles are appearing

The sour dough is waking up – bubbles are appearing

I have named her Nigella and she is now in the fridge.

Nigella in her new home

Nigella in her new home

I fed and watered this little sourdough starter and it bubbled and grew…and since then I’ve become a bit obsessed with it!

One of last week's sourdough loaves

One of my first sourdough loaves

I’ve made quite a few loaves since then and I fancied making some burger buns too. I researched a few recipes and in the end came up with my variation.

It’s good to remember that sourdough bread cannot be rushed. It proves much more slowly than if you use yeast, but although it takes many hours, only a short part of that is actually spent doing the work of making the bread.

Delicious hamburgers

Delicious hamburgers

Here it the recipe; it’s great for any type of sandwich as it makes a lovely soft crust.

Sourdough burger buns (makes 12)

Ingredients:

250g sourdough starter mix

1tsp salt

2 tbsp sugar

85g butter, melted and cooled

1 egg

600g strong white bread flour

200ml (roughly) tepid milk

Method:

  1. Weigh the starter into the bowl of an electric mixer fitted with a dough hook or large mixing bowl. Add the salt, sugar, melted butter and egg with stirring.
  2. Add the flour slowly and then add the milk bit by bit until the soft dough comes together. You might not need all the milk or you might need some more, it depends on how thick or runny your starter was.
  3. Knead for a good 5 minutes in the mixer or 10 minutes by hand. Cover with cling film and leave to prove until it has doubled in size, this could be overnight or a few hours depending on the temperature of the kitchen.
  4. Knock back and reknead for 5 minutes.

    Ready to prove

    Ready to prove

  5. Roll the dough on a floured surface to 1.5cm thick. Cut out circles with a 9cm cutter. Reroll the trimmings and cut more. Place on baking sheets covered with parchment and leave to rise, covered with a teatowel, for several hours, they should almost double in size.
  6. Bake for 15-20 minutes in a preheated oven at 180fan/200C until they are golden on top and underneath and sound hollow when tapped on the underside. Cool on a wire rack.
    Sourdough burger buns

    Sourdough burger buns

    The bread is still warm

    The bread is still warm

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One Response to “My recipe for Sourdough Burger Buns”

Trackbacks/Pingbacks

  1. #TheCharcoalChallenge | bakingaitch - July 23, 2013

    […] owned a barbeque so we just needed the charcoal. The meat came from the supermarket. I made some of my (now fairly famous) sourdough breadrolls and some raspberry muffins using homegrown (by Grandma) raspberries. Other extras were the salad […]

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