[homemade] sourdough wheat and polenta hamburger buns and a double cheeseburger

1st picture:

• two pan roasted double beef quarterpounders
• two cheddar slices
• a fresh ripe tomato slice
• slices of red onion
• pickle slices
• mayonnaise
• salt and cracked black pepper

What is a hamburger bun? What characteristics should it possess? What can it be made out of and still be called a hamburger bun?

In our tiny kitchen we would like to find answers to these and other questions regarding hamburger buns and bread in general. All the while using sourdough.

Today, we present this small batch of experimental buns (only 6 were made) made with:

• soft wheat flour (type 550), 50%
• corn polenta, uncooked, 40%
• rye flour (type 1250), 10%
• water, room temperature, 55% (for a softer product, substitute water with milk)
• sunflower oil, 10%
• sourdough starter, 1 5%
• honey, 3%
• salt, 2%
• sesame seeds for sprinkling

They are 10cm in diameter and each weighs 90g. And they are pretty much the size of McDonald's buns one would findin a, let's say a Quarterpounder with cheese.

They are spungy, elastic and fragrant and if used within the first 5-6 hours after baking would work great with hamburgers or even sandwiches. Lovely texture too.

Preparation was simple.

• sourdough starter was melted in water, flours and polenta were added. No serious mixing, just enough to incorporate all the ingredients
• 30 minutes break
• adding salt and honey, mixing a bit
• adding sunflower oil, in steps, bit by bit, gentle mixing
• bulk fermentation, 3 hours, with coil folds
• formation of balls
• 2. rising, 2-3 hours
• brushing with water and sprinklimg with sesame seeds
• baking at 175-180°C, for 30 minutes, cold oven start

If you have good quality polenta, this is like eating a hamburger or a sandwich with corn bread with the support of wheat's gluten.

A very nice and delicious little experiment!