There are just a few days until the next episode of Burger of the Month and I have something big planned this time 🙂 But before I reveal what might be one of the best beef burgers, I’m holding you on the rack for just a little longer, more exactly until Saturday
27th. In the meantime I will share this sourdough burger bun recipe with you.
I know a lot of people love their burgers in a Brioch type of bun (a French bread/pastry enriched with butter and egg) but I’m not a member of that fan club. Sorry all Brioch fanatics out there, but I just find them too soft, fatty and sweet. According to me those kinds of buns are more pastry than bread and belong in the dessert department. A Brioch bun could taste amazing, I agree, but not in the context of a burger. I want my buns with a crisp exterior and a chewy inside. There should be some bite to the bread and not just a soft bun that is like a vacation for your teeth. But once again this is just my humble opinion, you may think otherwise.
The reason for why I think this is the best burger bun I’ve tried so far is because it’s got a mellow taste from the sourdough and a texture which for me is just about perfect. The texture of a crisp outside and fluffy yet chewy inside that contrasts very well with the other flavors and textures in a burger. I want a bread with a slight character and I think that this buns deliver exactly all the mentioned attributes.
I used store bought sourdough since I’m not a frequent enough sourdough baker to take care of my own little sourdough baby. So if you, just like me, are in the mood for baking with sourdough but haven’t got that little baby dough lying around in the fridge just visit the nearest wide range supermarket and you will find those bags with active sourdough. Or go to the bakery and ask for some, they will probably sell you a small amount to a decent price.
I also always add some fresh yeast when baking with sourdough because it gives you a more accurate result since just the power from the sourdough is very arbitrary and may vary from time to time depending on temperature, amount of active microorganisms etc. If you’re bold you can always skip the yeast, but then you also have to remember to increase the rising time quite a bit.
With those words I just really want to promote these buns, they turned out amazing!
Sourdough Burger Buns – 12 Buns
These buns are chewy, fluffy, crisp and packed with those nice sourdough bread flavors. Fill them with your favorite burger trimmings or make yourself a nice breakfast sandwich with cheese and ham.
750 g strong wheat flour (a flour with high gluten-protein content, preferably 11 % protein, aim for a sifted flour where most of the wheat kernel have been used during milling, Swedish “vetemjöl special”)
500 g milk
150 g active whole wheat sourdough (Swedish “surdeg fullkornsvete”)
25 g yeast
50 g runny honey
20 g salt
Egg for brushing
Oven: 240-200 °C
Let all the ingredients come up to room temperature. Combine everything in a bowl and kneed the dough for about 3 minutes with the dough hook attached to the stand mixer; or work the dough twice as long by hand. Cover the bowl with a kitchen cloth or with clean film and set aside for 2-3 hours or until the dough has doubled in size.
Flour the working surface. Knead and stretch the dough with your hands for about 8 minutes. Let the dough rest once again, this time on the counter top for half an hour. Divide the dough into 12, 130 g bites. Roll each piece of dough into a round bun. Place 6 buns on each tray lined with parchment paper. Proof the buns for about 4 hours; they should at least double in size.
Heat the oven to 240 °C. Brush the buns with egg wash (egg whisked with a small splash of water). Bake for 5-10 minutes before lowering the temperature to 200 °C. Bake for an additional 5-10 minutes or until the buns are nicely golden and got an inner temperature at 98 °C. I turned my buns over after about 2/3 of the baking so that they would get an nice browned surface underneath as well. Take the buns out of the oven once they are golden and have reached the right inner temperature. Let them cool on a wire rack.
Split the buns in half and roast them if you’re in the mood for that. Serve with your favorite fillings and enjoy.