In recent times I have massively improved the performance of my Lievito Madre starter and thought about doing something other than panettone. Off the top of my head I devised a formula, originally without egg but ended up adding one egg as my planned mixture needed more hydration. By the time of shaping and proofing, the dough was perhaps a little too soft but it worked out nonetheless.
I didn't go heavy on the butter and went for 25% which I felt was about right but would go higher if I really wanted a strong butter flavour.
Immediately after mixing, dough was cold bulked in the fridge overnight. The following day I left it to warm up in a warm place until nicely puffy.
Total flour not including the starter was 250g (75g 10% protein (Wildfarmed) / 175g 15% protein (Le5Stagioni Manitoba 00)). As I didn't account for the egg addition, next time for 6 buns I would go for 240g of flour. Buns were scaled at 85g each.
Dough divided, buns were rounded and placed, well-spaced on the tray. After a 20 minute rest I used parchment paper and another tray to compress the buns. I repeated this compression after a they had risen a little. Aiming for 1.5cm thickness. Buns were approx. 3.5/4 inches wide.
Egg wash (one yolk plus a splash of milk). Brushed several times before applying the sesame seeds.
| Burger Buns | |||
| Factor | 1 | 0.25 | bakers |
| Ingredients | (g) | (g) | (%) |
| Flour | 1000 | 250 | 100 |
| LM (50%H) | 210 | 52.5 | 21 |
| Milk | 250 | 62.5 | 25 |
| Sugar | 100 | 25 | 10 |
| Butter | 250 | 62.5 | 25 |
| Water | 300 | 75 | 30 |
| Salt | 14 | 3.5 | 1.4 |
| Whole eggs | 200 | 50 | 20 |
I had enough dough left over to make a small-ish 75g hotdog roll.
Super soft and ultra-light these were a pleasure to eat.
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Great buns! Thanks for the recipe and the details! Perfect timing ;) A few days ago I was thinking about converting my old buns recipe from yeast to LM. I rarely use yeast anymore. But now I will for sure try yours ;)
Thanks sparkfan.
I look forward to seeing the results!
Cheers.
Nice looking buns, Michael. Does the 10% sugar come through in the taste?
Lance
Cheers Lance.
No, not sweet tasting at all. I opted for 10% as I figured it was standard for a Viennoiserie type bake, for example croissant dough.
I can imagine things starting to taste sweet around the 15% mark and above.
Additionally, Sparky was able to replicate the results. For me that is the Hallmark of a great formula!
Michael what different to you think stiff Pasta Mother had on the dough, compared an equal amount of liquid sourdough culture?
Thanks Will.
I think this recipe would be easily adaptable to a liquid sourdough, keeping the totals the same. Stiff PM tends to impart a bit more dough strength compared to a 100% hydration leaven. In that case I might consider edging down the hydration a tad...
I am considering experimenting with a sweet stiff levian. AKA Benny.