Recipe from butterforall.com
- 420 Grams Bread Flour (3 Cups)
- 12 Grams Salt (2 t)
- 30 Grams Coconut Sugar (3 T)
- 125 Grams Active Sourdough Starter (1/2 cup @ 100%hydration)
- 295 Grams Water (1 1/4 cup -adjust if needed)
For the egg wash
- 1 Egg Yolk
- 2 Teaspoons Milk
- 2 Teaspoons Sesame Seeds
The night before:
- In a stand mixer or in a large bowl mix the flour, salt, coconut sugar, starter and water into a thick sticky dough.
- Stretch and Fold the dough 4-5 turns every 5 minutes until it’s smooth and stretchy. It should be fairly sticky. Cover the dough and let the dough proof overnight.
The next morning:
- Turn the proofed dough out onto a floured surface.
- Gently roll and pat the dough into a log. Cut the dough into 6 or 8 equal portions. Working with one piece at a time form nice tight balls of dough. Start by folding the top down to the center. Working clockwise with your right hand fold all the sides into the center and push them down firmly while turning the dough counter clockwise with your left hand.
- After 8 or so turns the dough should feel tight and rounded. Pinch the bottom of the bun and roll it gently in your hands to further shape it. Place the bun on a floured baking sheet or baking stone. My favorite it this baking stone by Emile Henry.
- Once all the buns have been shaped cover them and let them proof again for 3-6 hours (the proofing time will totally depend on the climate, activity of the starter and so many other factors). You want the dough to rise to at least double if not triple its original size.
- Preheat your oven to 375°. Mix the egg yolk and milk together in a small bowl. Using a pastry brush lightly coat the top of each bun with egg wash. Sprinkle the buns with sesame seeds.
- Bake the buns for 30 minutes. Let them cool on the baking stone before pulling them apart. If they were baked on a baking sheet and do not touch they can be removed to a cooling rack to cool.
- Top the buns with all your favorites and enjoy your well deserved burger!