1/2 cup sourdough starter, active and bubbly (113g) ▢3/4 cup warm water, 177g ▢3 cups all-purpose flour, 420g ▢1/4 cup melted coconut oil or butter, 60g ▢3 tablespoons honey, 63g ▢1 teaspoon salt, 6g ▢1 large egg
Mixed everything in a stand mixer for 10 minutes. Bulk fermented for 10 hours. Cold proofed overnight. Let come to room temp then portioned and shaped. Let double under a damp kitchen towel. Added egg wash and sesame seeds. Baked at 375F for 23 minutes.
First I made hamburger buns and now hotdog buns. What other things do you like to make other than the standard loaf?
Also, what are your thoughts on using a stand mixer? I usually don’t, but this recipe called for it so I did. The recipe said the dough should be “smooth and elastic,” and after 10 minutes of mixing it definitely still didn’t look smooth and elastic. I’ve read that this can happen with stand mixers and I just accepted the dough as it was lol.
JasonZep
Thanks! I’ll check it out.
Kirbywitch
They look great!
Ok-Drag-1645
I use my stand mixer for everything I make except for hearth sourdoughs and pizza dough (I prefer to do those by hand). All of my buns, enriched doughs, focaccias, and sandwich loaves I use my KitchenAid for the initial mix and knead.
6 Comments
Recipe: https://www.farmhouseonboone.com/sourdough-hot-dog-buns/#wprm-recipe-container-35727
1/2 cup sourdough starter, active and bubbly (113g)
▢3/4 cup warm water, 177g
▢3 cups all-purpose flour, 420g
▢1/4 cup melted coconut oil or butter, 60g
▢3 tablespoons honey, 63g
▢1 teaspoon salt, 6g
▢1 large egg
Mixed everything in a stand mixer for 10 minutes. Bulk fermented for 10 hours. Cold proofed overnight. Let come to room temp then portioned and shaped. Let double under a damp kitchen towel. Added egg wash and sesame seeds. Baked at 375F for 23 minutes.
First I made hamburger buns and now hotdog buns. What other things do you like to make other than the standard loaf?
Also, what are your thoughts on using a stand mixer? I usually don’t, but this recipe called for it so I did. The recipe said the dough should be “smooth and elastic,” and after 10 minutes of mixing it definitely still didn’t look smooth and elastic. I’ve read that this can happen with stand mixers and I just accepted the dough as it was lol.
Thanks! I’ll check it out.
They look great!
I use my stand mixer for everything I make except for hearth sourdoughs and pizza dough (I prefer to do those by hand). All of my buns, enriched doughs, focaccias, and sandwich loaves I use my KitchenAid for the initial mix and knead.
Holy shit those look amazing
Omgg they look soo good!!!