FULL INGREDIENTS: 508g All-purpose white flour 203g Russet potato (about 3 medium; baked, riced, cooled) 112g Unsalted butter 91g eggs 25g superfine white sugar 178g whole milk 61g water 11g fine sea salt 183g ripe levain (made with 61g ripe sourdough starter, 100% hydration, 61g AP white flour, 61g water; left to ferment for 3 hours at room temp) 🫙 EQUIPMENT 13×18″ plastic sheet pan covers: https://amzn.to/3uduy6s My favorite parchment paper: https://amzn.to/3OE6hhZ All my favorite baking tools: https://www.theperfectloaf.com/my-bak...
Soft Sourdough Potato Buns
- Prep Time: 9 hours
- Cook Time: 30 minutes
- Total Time: 9 hours 30 minutes
- Yield: 10 buns
- Category: American
Description
These sourdough buns with added potato are the perfect hamburger bun. Extremely soft with enough strength and structure to support anything you might be grilling.
Ingredients
Levain
- 61g all-purpose white flour
- 61g water
- 61g ripe sourdough starter
Main Dough
- 447g all-purpose white flour
- 203g potato, russet (about 3 medium; baked, riced, and cooled)
- 112g butter, unsalted
- 91g eggs
- 25g caster sugar
- 178g whole milk
- 11g sea salt
- 183g ripe levain
Egg Wash
- 1 egg
- 1 tablespoon whole milk
Topper
A mix of white and black sesame seeds, if desired.
Instructions
- Prepare levain and potatoes (8:00 a.m.)
In a small bowl, mix and knead the Levain ingredients. Transfer to a small container, cover, and keep it at a warm temperature for 5 hours. Preheat the oven to 350°F (178°C) with a rack in the middle. Grab three or four potatoes that together weigh at least 300g or so — you will need a little extra to avoid coming in short (I baked 3 and had a little leftover) and scrub the skin clean under running water. Place the whole potatoes into a small roasting pan or dish and, with a fork, prick the skin around the potatoes several times to allow them to breathe during baking. Bake the potatoes for about 1 hour, flipping them halfway through. Remove them from the oven when a knife can easily slide into the center of the potato (internal temp of 208-211°F / 98-99°C). When baked, remove from the oven, skin them and rice them onto a baking sheet to cool. - Mix (11:00 a.m.)
To the bowl of a stand mixer fitted with the dough hook attachment, add all of the Main dough ingredients except the potato and butter (leave the butter at room temp to soften at this time). Turn the mixer to the lowest speed and mix until everything is incorporated. Scrape the sides of the bowl and dough hook and increase to speed 2, mix for 3-5 minutes until the dough begins to cling to the dough hook, and remove from the sides of the bowl. Then, scrape the hook clean, cover the mixing bowl, and let rest for 10 minutes. After the rest, mix on speed 2 for another 2-3 minutes until the dough again begins to cling to the hook. Next, add the room temperature butter, one pat at a time, while the mixer is set to low speed. Once all the butter is added, add half the riced potato and mix on low until incorporated. Then, add the remainder of the potato. Transfer the dough to a container for bulk fermentation. - Bulk fermentation (11:15 a.m. to 2:30 p.m.)
This dough will need 3 sets of stretches and folds during bulk fermentation where the first set starts after 30 minutes into bulk fermentation and the subsequent sets are at 30-minute intervals. After the third set of stretches and folds, let the dough rest, covered, for the remainder of bulk fermentation. - Divide and shape (2:30 p.m.)
To make shaping easier, place your bulk fermentation container into the fridge for 30 minutes. Line two baking sheets with parchment paper. After the dough is chilled, scrape the dough out to a floured work surface and divide into 120g potions. Using floured hands, flour the top of the dough pieces and shape them into tight balls. Place 5 on each baking sheet. - Proof (2:45 p.m. to 5:15 p.m.)
Cover the baking sheets with large reusable plastic and seal shut and proof for about 2 1/2 hours until the dough has puffed up considerably and is very soft to the touch. - Bake (5:15 p.m., pre-heat oven at 4:45 p.m.)
Preheat your oven to 450°F (232°C) with one rack at the bottom third and another at the top third. Make the egg wash: in a medium bowl whisk together one whole egg and 1 tablespoon of whole milk. Whisk until no lumps remain and the mixture is frothy. Uncover your baking sheets and, using a pastry brush, paint on an even layer of the egg wash. Liberally sprinkle on black and white sesame seeds, if desired. Bake the dough for 25-30 minutes until well colored. When baked, remove and let cool for 5 minutes on the sheets, then transfer to wire cooling racks.
Homemade Hot Dog Buns
- Prep Time: 6 hours
- Cook Time: 35 minutes
- Total Time: 6 hours 35 minutes
- Yield: 10 hot dog buns
- Cuisine: American
Description
Sturdy, light, airy, and absolutely delicious, these homemade sourdough hot dog buns will take your next hot dog to the next level.
Ingredients
Main dough
- 398g medium-protein bread flour or all-purpose flour
- 100g whole wheat flour
- 274g water
- 55g (one whole egg) egg
- 50g butter, unsalted
- 25g caster sugar
- 9g fine sea salt
- 139g ripe sourdough starter (100% hydration)
Egg wash
- 1 whole egg
- 1 tablespoon whole milk
Instructions
- Mix (9:00 a.m.)
Cut the butter into 1/2″ pats and let warm to room temperature while mixing the ingredients. In the bowl of a stand mixer fitted with the dough hook attachment, add the water, flour, sourdough starter, egg, sugar, and salt. Mix on speed 1 for 1 to 2 minutes until the ingredients come together. Increase the mixer to speed 2 and mix for 4 to 5 minutes until the dough starts to strengthen and clump around the dough hook. Let the dough rest in the mixing bowl for 10 minutes. Turn the mixer on to speed 1 and add the room temperature butter, one pat at a time, waiting to add each pat until the previous one is fully absorbed. This is a fairly strong dough, so it won’t take long to add all the butter and the dough to come back together and smooth, somewhere around 3 to 5 minutes. - Bulk fermentation (9:30 a.m. to 12:30 p.m.)
Transfer the mixed dough to a bulk container and ferment for 3 hours at 75ºF (23°C). Perform 3 sets of stretch and folds at 30-minute intervals. - Chill dough (12:30 p.m. to 1:30 p.m.)
Place the covered bulk fermentation container into the fridge for at least 1 hour to thoroughly chill. - Divide and shape rolls (1:30 p.m.)
Line a full sheet pan, or two half sheet pans, with parchment paper and set near your work surface. Divide the dough into ten pieces, each weighing 100g. Shape each into a tube about 4-inches long and place them on the prepared sheet pan with space between. - Proof (1:45 p.m. to 3:45 p.m.)
Cover the proofing dough with a large, airtight cover ensuring the cover doesn’t contact the dough (grease it with oil if necessary to prevent sticking). Let the dough proof at room temperature for two hours. - Bake (3:45 p.m.)
Preheat an empty oven with a rack in the bottom-third to 425°F (220°C). In a small bowl, whisk one whole egg and one tablespoon of whole milk for the egg wash. When the oven is preheated, uncover the dough and brush on a thin layer of the egg wash. Slide the sheet pan into the oven and bake for 20 minutes. After this time, rotate the pan back to front and reduce the oven temperature to 350°F (175°C). Bake for 10 minutes longer until the tops of the buns are golden brown, but the sides are still pale yellow. Once fully baked, remove the buns from the oven and cool them on a wire rack for 15 to 30 minutes before slicing. These buns are fantastic buttered and grilled before serving.
