These are hands down my favorite hamburger buns. Adding baked and riced potato and using your sourdough starter with a long, natural fermentation results in a bun with incredible softness and flavor complexity. PLUS, it can hang on to all toppings—don't be shy, pile them on; they can take it.
➡️ FULL RECIPE
https://www.theperfectloaf.com/soft-sourdough-potato-buns/
🍞 FULL INGREDIENTS:
508g All-purpose white flour
203g Russet potato (about 3 medium; baked, riced, cooled)
112g Unsalted butter
91g eggs
25g superfine white sugar
178g whole milk
61g water
11g fine sea salt
183g ripe levain (made with 61g ripe sourdough starter, 100% hydration, 61g AP white flour, 61g water; left to ferment for 3 hours at room temp)
🫙 EQUIPMENT
The BEST potato ricer (for shredding the potato into little bits):
https://amzn.to/480WlsO
13x18" plastic sheet pan covers (affiliate):
https://amzn.to/3uduy6s
My favorite parchment paper (affiliate):
https://amzn.to/3OE6hhZ
All my favorite baking tools:
https://www.theperfectloaf.com/my-bak...
🎥 CHAPTERS
00:00 Intro
00:36 Ingredients
01:23 1. Prepare Potatoes
02:21 2. Levain
03:12 3. Mix
05:51 4. Bulk Fermentation
06:19 4a. Bulk S&F 1
07:40 4b. Bulk S&F 2
08:25 4c. Bulk S&F 3
09:12 5. Divide and Shape
09:58 5a. Divide
11:45 5b. Shape
13:29 6. Proof
14:07 End of Proof (what to look for)
14:30 Prepare Toppings
15:13 7. Bake
15:24 Outro
#baking #hamburger #sourdough