Sourdough Burger Bun
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 2 hrs 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g wheat flour type 550
- 100 g sourdouh (wholemeal sourdouh), dried
- 10 g bakin malt
- 10 g salt
- 60 g olive oil
- 42 g yeast, fresh
- 160 ml buttermilk
- 160 ml whole milk, fresh
- 1 egg (s), size. L.
- 40 g suar, white
Print Recipe
Pin Recipe Instructions
- Heat the milk and buttermilk to approx. 32 ° C. Now add the yeast and sugar and let rest for 5 minutes.
- Put all ingredients in a bowl and knead well for 10 minutes. The dough should be smooth and not sticky. If the dough is too firm after kneading for about 5 minutes, add tablespoonfuls of water while stirring. If it`s sticky, add a little flour.
- If the dough is now nice and smooth, let it rest covered for an hour.
- After the hour you weigh the dough and divide it into 10 equal pieces, form round balls and spread them on a baking sheet and let them rest again covered for an hour.
- Heat the oven to 200 ° C and bake for about 15 - 20 minutes, until they are as brown as you like them.
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