Sourdough Hot Dog Buns

• tổng thời gian: 19 hours 56 minutes

Nguyên liệu

Dough

160 g active sourdough starter (2/3 cup)

120 g milk (1/2 cup)

440 g bread flour (3 2/3 cups)

3 large eggs, room temperature

3 g salt (1/2 teaspoon)

50 g granulated sugar (1/4 cup)

57 g salted butter, softened (4 tablespoons)

Egg Wash

1 large egg

15 g milk (1 tablespoon)

14 g salted butter (1 tablespoon, for brushing over buns right after baking)

Hướng dẫn

Mix the Dough

In the bowl of a stand mixer fitted with a dough hook, combine the sourdough starter, milk, flour, eggs, salt, and sugar. Mix on low to medium speed until a shaggy dough forms, pausing as needed to scrape down the sides and bottom of the bowl so everything is fully incorporated. The dough will look rough and slightly sticky at this stage, which is expected.

Incorporate the Butter

With the mixer running on medium speed, add the softened butter one tablespoon at a time. Allow each addition to fully incorporate before adding the next. The dough may look separated or greasy at first, but it will come back together as mixing continues and develop a rich, smooth texture.

Knead the Dough

Increase the mixer speed to high and knead for 5–7 minutes. The dough should become smooth, elastic, and slightly tacky without being overly sticky. It should pull away from the sides of the bowl and pass the windowpane test when stretched thin.

Bulk Fermentation

Transfer the dough to a lightly greased bowl and cover with plastic wrap or a damp towel. Let it rise at room temperature for about 4–6 hours, or longer depending on your kitchen temperature. Focus on the dough’s growth rather than exact timing—you’re looking for a 50–70% increase in size.

Cold Fermentation

Once the dough has risen, cover it tightly and transfer to the refrigerator. Cold ferment overnight for 8–16 hours. This step enhances flavor and makes the dough easier to handle the next day. Note: You can skip the cold ferment and proceed directly to shaping and proofing if preferred, though it is recommended.

Divide and Shape

Remove the dough from the refrigerator and turn it out onto a lightly floured surface. Divide into 10 equal portions, about 95 g each. Flatten each piece into a rectangle approximately 4 × 6 inches, then roll tightly from the long side. Pinch the seam and ends to seal. Place shaped buns onto a parchment-lined baking sheet.

Final Proof

Cover the buns loosely with greased plastic wrap. Let them proof at room temperature until puffed and nearly doubled in size, about 1–4 hours depending on conditions.

Egg Wash & Bake

Preheat the oven to 350°F (175°C). Whisk together the egg and milk, then gently brush over the tops of the buns. It is fine if the buns are close together on the tray—they may touch while baking but will separate easily once cooled. Bake for 20 minutes, or until golden brown and the internal temperature reaches 205–210°F (96–99°C). Immediately after baking, spread the salted butter over the warm buns for a soft, glossy finish.

Cool

Transfer the buns to a wire rack and allow them to cool completely before slicing.