Sourdough Discard Hamburger Buns

• 总时间: 36 minutes

配料

380g warm water (~1 ½ cups)

200g sourdough discard (~ 3/4 cup)

30g zero calorie sweetener (2 tbsp)

20g instant yeast (2 tbsp)

1 egg

55g unsalted butter, melted (~ 4 tbsp)

20g salt (1 tbsp)

830g bread flour (~ 6 cups)

1 egg for egg wash

sesame seeds

步骤

In a bowl, add warm water (~ 100ºF) and sourdough discard. Mix together.

Add in the sugar or sweetener and instant yeast. Watch for the yeast to activate. Mix together.

Add the egg, melted butter, and salt. Mix together.

With the mixer running, add the bread flour, reserving about a cup of flour to add in at the end so you don’t over flour the dough. Dough should be tacky and not overly sticky.

Knead for about 5-7 minutes until the dough is smooth.

Cut the into twelve equal pieces, about 130 grams each. Shape each piece of dough into a ball. (Take each piece of dough, pull and fold a few times and roll the ball on the counter, holding your hand in a cupping shape to seal the balls to create tension.

Place the buns on a parchment-lined baking sheet, gently press down on top of each bun to form a wider burger shape.

Cover the rolls and place them in a warm place to rise for 30 minutes.

Preheat the oven to 425ºF.

While the oven preheats, mix together the egg wash: an egg with a splash of water. Lightly brush the egg wash over each bun. Sprinkle with sesame seeds.

Macros per bun:

309 Calories, 11g Protein, 57g Carbs, 5g Fat

Follow along the sourdough series 🥖