Sourdough Brioche Buns
Sourdough Brioche Buns for the Edmonton Food Bank
Sourdough Brioche Buns Recipe:
(Based mostly off of the perfect loafs hamburger buns)
Ingredients:
278g Organic AP bread flour
185g Whole wheat flour
162g 84% butter (European style)
4 whole Eggs
46g Granulated sugar
148mL Whole milk
10g Salt
4g Malt powder
185g Ripe sourdough starter
Procedure:
o Feed your levain in accordance with the time you would like to mix your dough. You want it to just be at peak.
o Place all of dry ingredients in standard mixer. Add levain and cold wet ingredients. (Note: butter should be brought out prior to get to room temperature before starting the mixing process)
o Mix on speed two for a few minutes until all of the dry ingredients are properly hydrated. *Make sure to scrape the bowl well to ensure all of the flour is hydrated or you will get dry flour lumps in your dough! I find that the dough hook doesn’t reach the bottom very well on the kitchen aids*
o Once fully hydrated cover and let rest in the mixing bowl for 10-15 min. (This is the time I normally use to ensure my butter gets to the right temperature – it should be soft enough that you can squish it without resistance, but it shouldn’t feel warm or greasy, using the microwave on a lower power can help you achieve this but DO NOT MELT)
o After the rest time remove cover and mix dough on speed 3-4 until dough starts to pull from the sides of the bowl and a short gluten window has formed. (remember to keep scraping the bowl as you go as the dough at the bottom will receive less tension than the dough actually on the hook)
o Once the dough has sufficient strength, start adding the butter in a pad at a time. Ensure that it hits the nook between the top of the dough and the dough hook, and that it’s fully incorporated before adding the next pad.
o Once you have successfully added all your butter, take the dough out of the bowl, lightly round it and place it in a buttered bowl.
o BFT: 2 hours at 78ºF with a 2 stretches within the first hour, every 30 min
o Once your dough has finished proofing, slightly round and tuck it in again, cover well and leave overnight in the fridge. (Can be left anywhere from 8-16 hours and they will be fine; the longer you leave them the more they will ferment and create air pockets as well as develop more of a sour taste.)
o The next morning, take your dough out and divide into 95 g each – should get about 12 but if your hidden loss is more or less adjust accordingly. Leave covered on a floured surface for 20 min.
o After the 20 min rest, round your buns and place on a sheet pan – for most at home ovens sheet pans will be about 8 by 10, so 6 of your buns should fit nicely. Place the tray in a tray bag and spray a bit of water in, then poof it up and seal the end closed with an elastic.
o Leave them to proof for 2.5 hours or until they feel ready to go.
o Using an egg and a dash of cream, egg wash the buns well before baking, (This is for colour and to ensure the buns don’t crack on top)
o Preheat oven to 400ºF and use a tray of boiling water at the bottom to create steam. Bake for 10 min and then remove the steam, turn the oven to 350ºF and bake for another 5-6 min.
Recipe makes 12 buns.
Notes:
- if you don’t use organic flour, malt powder isn’t necessary as it will already be in the flour to start with.
- If you don’t want to continue the bulk fermentation overnight, leave the dough in the fridge for at least 2 hours and reduce the malt to 2g.
Link to the Edmonton Food Bank: https://www.edmontonsfoodbank.com/
Funds Raised: $72
