Cakes & Bakes: Sourdough burger buns

Home-made sourdough burger buns with black sesame seed sprinkles | H is for Home #recipe #sourdough #realbread #breadrolls

I’ve been wanting to treat myself to some mini bannetons since I saw them on Amazon a while ago. They’re the perfect size for making bread rolls or sourdough burger buns. I came across a seller offering a set of ten for £48.50 with free P&P which I thought was good value.

They’re 13cm/5″ in diameter and can hold around 225g/8oz of sourdough – enough to make an extra-small boule. On this occasion, I only put 140g/5oz of dough in each – a perfect amount for sourdough burger buns.

My new wicker bun bannetons | H is for Home

Prior to use, give each a wipe with a clean, dry cloth or tea towel and sprinkle with flour to stop the dough from sticking. For this, I’ve used plain flour and semolina; however, I’ve found that rice flour is by far the most successful option.

Coating my new wicker bun bannetons in rice flour before use | H is for Home

I’ve tweaked and speeded up my favourite 24-hour sourdough loaf recipe to make half a dozen rolls.

Sourdough burger buns proving in mini bannetons | H is for Home

The addition of a sprinkling of black sesame seeds makes them look pretty and adds a lovely nutty flavour.

Sliced sourdough burger bun | H is for Home

They may be burger buns – however, they’re also perfect for bacon sandwiches, sausage sandwiches, fried egg sandwiches… or a combo of them all!

Beef burger in a home-made sourdough bun | H is for Home

Click here to save the recipe to Pinterest

Sourdough burger buns
Serves 6
  1. 290ml/10¼fl oz water at 27ºC
  2. 90g/3oz 1:1 (100% hydrated) fresh, active sourdough starter
  3. 450g/15½oz strong white bread flour
  4. 4g/⅛oz fine sea salt
  5. 1tbsp sesame seeds (I used black sesame seeds)Home-made sourdough burger buns ingredients
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  1. In the bowl of a stand mixer, whisk the warm water and starter and mix well
  2. Add the flour and, using the dough hook, mix until all the ingredients just about come together into a ragged ball shape. Cover with a damp tea towel or large plastic bag/cling film and allow the dough to rest in a warm place for an hour
  3. Sprinkle over the salt and knead until it is evenly distributed. Cover again with a damp tea towel or large plastic bag/cling film and allow the dough to rest in a warm place for about 2 hours or until the dough has doubled in size
  4. Dust each bun banneton generously with rice flour
  5. Lightly sprinkle a work surface with bread flour, pour out the dough and divide it into 6 equal portions (you can weigh them out) - each piece should be about 140g/5oz)
  6. Carefully form each piece of dough into a ball and place them into the bun bannetons
  7. Sprinkle with rice flour and cover the bannetons with a damp tea towel. Allow to prove in a warm place for an hour or two, or until the dough has doubled in size
  8. Preheat the oven to 220ºC/425ºF/Gas mark 7 (put your baking stone in now, if you have one)
  9. Once the oven (and baking stone) has reached the correct temperature, dust a peel with rice flour, turn the buns out on to it and slide them onto the baking stone. If you don't have a peel, dust the baking tray with the rice flour before turning the buns out on to it
  10. Using a spray bottle on the fine mist setting, dampen the tops of the buns and sprinkle with sesame seeds
  11. Carefully slide the buns off the peel (if using) on to the baking stone (if using) or slide the baking tray into the hot oven
  12. Bake for 5 minutes before turning the heat down to 200ºC/375ºF/Gas mark 5. Bake for a further 5-10 minutes until the tops are golden brown and they sound hollow when knocked on the bottom
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