This month for Sourdough Surprises we picked to do something we were sure no one had attempted - hot dog and hamburger buns! How simple is it to just pick up a bag of pre made ones at the store? Super simple, right?
I was all ready to chalk this month up to a big fat failure. I unknowingly put this off to the last possible minute, the day was crazy, and I was attempting to bake my first actual bread in who knows how long with a snotty grumpy baby suffering from allergies tied to my back (yay baby carriers!) and pulling my hair while a hyper (almost) 4 year old was attempting to put dinosaur footprints in my dough. Add to that the fact that it was cold in my house, my not very well fed starter was feeling sluggish, and my dough was super sticky and I really didn't have much hopes for these buns.
I was pleasantly surprised, though! While they didn't raise very high, and they aren't as super soft and fluffy as store bough (but not as full of fake ingredients, either!) they have a nice chewy texture and a good sourdough tang. I liked them a lot more than I thought I would.
Check out all the other delicious sourdough sandwich buns made this month for Sourdough Surprises!
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Sourdough Hot Dog Buns
Prep Time: 6 hours
Cook Time: 33 minutes
Keywords: bread sourdough
Ingredients (9 buns)
- 200 g whole wheat flour
- 233 g all purpose flour
- 300 g water
- 10 g salt
- 37 g honey
- 27 g softened butter
- 170 g sourdough starter (100%)
- sesame seeds for topping
- egg white for topping
In the bowl of a stand mixer with a dough hook, combine all the ingredients except 30 g of water.
Mix on low speed until incorporated, about 4 minutes (it should be medium-soft, if not add some of the reserved water).
Continue mixing at medium speed until the gluten has reached nearly full development with a window pane test.
Once the gluten is developed add the rest of the water and continue mixing until all the water is incorporated. It will be a soft but strong dough.
Ferment at room temperature for 2.5 hours, folding the dough at 50 minutes and 100 minutes.
Divide the dough into 9 pieces, each about 100g, shaping into a hot dog bun shape.
Place the buns on a parchment lined baking sheet.
Cover with a tea towel and allow to rest at room temperature for 3 hours.
Preheat the oven to 400F (you will also need steam for baking, so prepare for this now).
In a small bowl whisk together an egg white and 1 tsp water, and brush over the buns.
Sprinkle sesame seeds on top.
Bake for 8 minutes with steam, and then another 20-25 without, or until the buns are nicely browned.
Cool on a wire rack.
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(lightly adapted from Wild Yeast)