Sourdough Hot Dog Buns

• porsiyonlar: 10 servings
• aktif süre: 30 minutes
• toplam süre: 21 hours

Malzemeler

10 grams ripe/active sourdough starter (about 2 teaspoons)

100 grams all purpose or bread flour (about 3/4 cup)

100 grams water (about 7 Tablespoons)

200 grams levain, ripe, bubbly and active (heaping 3/4 cup)

240 grams milk (2% or whole) (about 1 cup)

1 large egg (about 50 grams)

40 grams honey (about 2 Tablespoons)

10 grams salt (about 1 1/2 teaspoons)

55 grams unsalted butter, melted (about 4 Tablespoons)

550 grams bread flour (about 4 cups)

1 large egg (about 50 grams)

splash of water (about 1 teaspoon)

Yöntemler

Levain (overnight/12 hours at 78 degrees F)

Mix together 10 grams of ripe and active sourdough starter with 100 grams flour and 100 grams water. Cover and let rise overnight or about 12 hours until it has many bubbles, doubled in size and peaked.Note: If you already have ripe, bubbly, active sourdough starter on hand you can substitute 200 grams of it for the levain in this recipe.

Sourdough Hot Dog Buns

To the bowl of a stand mixer add ripe levain, milk, egg, honey, salt, melted butter and most of the bread flour. Mix until completely combined and add the rest of the flour a little bit at a time until the dough is tacky (not super sticky) and pulls away from the sides of the bowl. Knead together for 5-7 minutes until smooth. Note: If you don't have a stand mixer this dough can be kneaded by hand for about 10-12 minutes.

Put the dough in a container and set it in a warm place for 4-5 hours. Dough temperature should be 78ºF during this bulk fermentation. If your dough is colder than 78ºF, you will want to extend bulk fermentation. If the dough is warmer, bulk fermentation will be a little shorter.

At the end of bulk fermentation, the dough will have puffed up a little (maybe 30%) and feel smooth and airy. If it hasn't done these things, let it sit for a little longer. At the end of bulk fermentation, you have the option to place the dough in the refrigerator overnight or for up to 48 hours. Note: If you decide to refrigerate the dough, you may need to add a little extra time for the buns to rise once shaped.

Dump the dough out onto a countertop. Cut the dough into 10 equal pieces, about 110 grams each. Take each piece of dough and pat it into a 2 by 4-inch rectangle. Roll it up tightly into a 6-inch log and pinch the seam together. Place the dough in a hot dog pan or on a parchment-lined baking sheet. Repeat with the remaining dough.

Cover the dough and let the buns rise for 3-4 hours. I like to set my covered dough on a proofing mat or in my oven with the light turned on. This keeps the buns in a warm (78-80 degree F) environment to rise.

You will know the hot dog buns have risen when they are puffed up, doubled in size and feel light and airy. The dough will not be hard or stiff. When you push in on the dough it will leave a small indentation in the dough, springing back just a little bit. If it doesn't feel and look this way, give it more time to rise.

Once the buns have risen, preheat the oven to 400ºF (remove the buns from the oven first if they are in there for rising). Place a baking stone or baking sheet on the bottom rack of the oven to prevent the bottom of the buns from burning.Note: If your oven runs hot, decrease the temperature to 375ºF.

Mix together the egg with a splash of water and brush egg wash on top of the buns if desired.

Bake the buns for about 20-25 minutes until baked through and the inside of the buns register 190º-195ºF. Let the buns rest for about 5 minutes and then remove buns to a baking rack to cool. Enjoy!

Beslenme

• Kalori: 334 kcal
• Toplam Yağ: 7 g
• Doymuş Yağ: 4 g
• Doymamış Yağ: 3 g
• Trans Yağ: 0.2 g
• Kolesterol: 52 mg
• Sodyum: 414 mg
• Toplam Karbonhidrat: 56 g
• Diyet Lifi: 2 g
• Toplam Şeker: 5 g
• Protein: 10 g