- 3 cups flour
- 1/4 cup water
- 1 cup sourdough starter
- 1 tbsp honey
- 2 tbsp unsalted butter
- 1 tsp salt
- 3/4 cup milk
- 1 tsp sesame seeds
- Food scale
- Stand mixer with a dough hook
- Kitchen towel
- Plastic wrap
- Baking sheet
- Parchment paper
- Silicone pastry brush
- Wire cooling rack
- In the bowl of a stand mixer with a dough hook, combine whole wheat flour, all purpose water, water, active sourdough starter, honey and salt.
- Mix the dough on low speed.
- Switch to the dough hook attachment and mix on medium speed for 5 minutes, or until the dough begins to strengthen and cling to the dough hook. The dough should be strong, but it shouldn’t completely leave the bottom of the bowl as it mixes, and it should appear shaggy. If the dough is not medium soft, add a little extra water, a little at a time, and mix it in.
- Cover the dough and let it rest for 10 minutes.
- Turn the dough hook on low and carefully add the butter.
- Then place the dough in a large bowl and cover with a cloth, setting it in a warm place for 30 minutes.
- Perform the first set of stretches and folds.
- Then allow the dough to sit for another 30 minutes.
- Do another set of stretches and folds.
- Allow the dough to sit for 30 minutes.
- Perform a third set of stretch and folds, then allow the dough rest for an hour and 30 minutes.
- Divide the dough into 8 equal portions.
- Shape each piece into a bun. Pull the edges of the dough into the center and form a rounded top, and then flip and place them on a baking tray seam side down.
- Use your palm to carefully flatten each dough ball a little
- Cover the tray with a plastic wrap and let the dough rise until double its size.
- Preheat the oven to 350 degrees F.
- Brush each buns with egg white and sprinkled sesame seeds.
- Bake these hamburger buns for 22 minutes, or until they’re glossy and hollow.
- Cool these buns on a wire rack.
- Cook Time: 22 mins
- Category: bread
- Cuisine: American
Keywords: Sourdough Hamburger Buns