11 Grain, YW / Sourdough Enriched Buns

These buns are made with the same flour, YW levain and SD levain as tomorrow’s Version 3 of the apricot, seed and nut bread without the fruit, nut and seed add ins and using milk for the dough liquid, an egg and some butter.

It came in at 45% whole grains and 80% hydration.  The 4 hamburger and 4 sausage buns were egg washed twice with the poppy and sesame seed sprinkled on in between the two.

We followed our recent regimen of making the two levains with long retards for both, a 1 hour autolyse for the dough liquid and dough flour with the salt sprinkled on top.  We did the 3 sets each of slap and folds and stretch and folds over 20 minute intervals and then shaped the dough before retarding it in the fridge for 18 hours.

We warmed them on the counter for 2 hours applied the egg wash and seeds and backed them in BOB at 375 F - convection for 24 minutes rotating them 180 degrees once after 8 minutes and then twice 90 degrees and 180 degrees the next 4 minutes. 

These rolls browned up nicely and were very open and moist on the inside.  I can’t wait to have them for our planned hamburger and sausage dinner tonight.  Lucy thinks she is getting this bun thing down pretty well and can now better compete with her Long Island cohorts who are masters at the bun thing.

Formula