Hamburger Buns 

Can use commercial yeast, or not if your starter is very active. These are light but will lick up all the juices from your patty.

~Making 68 oz dough TWENTY 3.4 oz buns baked on large 2/3 size sheet pan

In bosch mixer with the dough hook combine:
2 oz honey
8 oz water
6 oz milk
Heat the water very hot to warm the other ingredients, except of course, the starter.

Add:
3 eggs
10 oz freshly mixed sourdough starter
Let stand several minutes to soften.

Add:
6 oz whole wheat bread flour
24 oz white all purpose flour
1 T + 1 t salt

Mix:
1 minute, until sticky and choesive
Sprinkle on top:
1/4 t to 1 T yeast (optional)
Rest 30 minutes

Knead to mix in yeast if you used it.

Add:
6 oz softened unsalted butter

Rise in 2 gal jar.

-I made these without the additional yeast and it needed to rise all night long. The buns had strong good flavor but were not as light as I want.
~Making 48 oz dough TWELEVE 4 oz buns baked on 1/2 sheet pan

In bosch mixer with the dough hook combine:
1 oz honey
4 oz water
4 oz milk
Heat the water very hot to warm the other ingredients, except of course, the starter.
Add:
2 eggs
10 oz freshly mixed sourdough starter
Let stand several minutes to soften.

Add:
4 oz whole wheat bread flour
16 oz white all purpose flour
1 T salt

Mix:
1 minute, until sticky and choesive
Sprinkle on top:
1/4 t to 1 T yeast (optional)
Rest 30 minutes

Knead to mix in yeast if you used it.

Add:
4 oz softened unsalted butter

Knead and rest in the mixer, as the dough is very sticky, until dough is smooth and elastic and makes a strong windowpane, one you can see through!

Put into BUTTERED 16 cup (1 gal) sized bowl or jar to rise! Could be 3-4 hours. You can stretch and fold it in the bowl two or three times about once an hour to even out the temperature and de-gas it. Or just rest 30 minutes again and stretch it just once. You want a very smooth dough that looks like the gluten has aligned into strands.

Remove from rising jar or bowl and divide into 12 buns, each about 4 oz. Shape very gently into tight balls and flatten them somewhat. Place on lightly oiled baking sheet (1/2 sheet size). OR leave on counter to bake on baking stone.

~If baking on a baking sheet you can place a parchment over the formed buns then gently place a second baking sheet over that. This way they rise sideways instead of crowning too much. Bake them the same way. And they get done a little earlier since they have a heat source coming from the top.

Cover with a damp dish towel and let them rise until puffy, could be 3-4 more hours!

Towards the end of the rising time, preheat the oven to 500*, just to be sure you are using a well heated oven which will keep its temp.

Turn oven down and bake the rolls for 15-20 minutes at convection roast 375*, or until they are golden brown and a digital thermometer inserted into the center registers 190*.

Remove from the oven and put onto a rack to cool. Brush tops with butter to keep them soft. Cover with the damp towel again also to keep crust soft.

After cooking your burger, place it on the bun so that the juices it releases are in the bottom bun. It can handle it!

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