Sourdough Brioche Hamburger Buns

In a clean jar, stir the levain ingredients together until the flour is hydrated.
Cover and set in a warm location (between 75-80ºF) for 4-5 hours until doubled and bubbly.
Alternatively, skip making a levain and use 162 grams of active sourdough starter.
54 g Sourdough Starter, 54 g Bread Flour, 54 g Water
In the bowl of a stand mixer fitted with the dough hook attachment on medium-low speed (or in a large bowl if mixing by hand), mix the flour, salt, sugar, eggs, whole milk, and all of the levain until the flour is incorporated, a couple of minutes. Cover and let the dough rest for at least 10 minutes to fully hydrate.
Continue mixing on medium speed for a few minutes. Then, while mixing, slowly add 1 TBS of softened butter at a time until each piece is fully incorporated, about 30 seconds in between each piece.
Mix for 7-10 minutes or until the dough is tacky but strong and passes the windowpane test (see post above for images).
480 g Bread Flour, 10 g Sea Salt, 27 g Granulated Sugar, 3 Eggs, 133 g Whole Milk, Levain, 113 g Unsalted Butter
Transfer the dough to a large mixing bowl, cover, and place in a warm location for bulk fermentation. At 75-80ºF, the dough will take about 5 hours to proof. At the end of bulk fermentation, the dough should double in size, feel full of air, and domed.
Place into the refrigerator for the overnight proof and up to 2 days.
On baking day, punch down the dough and weigh the dough. Divide the number by 10 and use a bench scraper to weigh out 10 equal-sized portions (mine are typically 105-110g each).
Use the palm of your hand and the friction of a clean work surface to roll the portions into balls (only lightly flour if your dough is sticky).
Place the balls onto two baking sheets lined with parchment paper or silicone baking mats (five on each baking sheet). Cover with plastic wrap.
Proof the buns in a warm location for 4-5 hours until they double in size, are full of air, and wobble if you shake the pan.
Preheat the oven to 375ºF (191ºC) with racks in the upper and lower thirds of the oven.
Beat an egg in a small bowl for the egg wash (for a darker crust, use an egg yolk and a TBS of heavy cream or milk). Use a pastry brush to paint the tops of the hamburger buns with the egg wash and optionally sprinkle the tops with sesame seeds (or other favorite seed topping).
1 Egg, Sesame Seeds
Bake for 12 minutes. Then, switch and rotate the pans so they bake evenly. Continue baking for another 10-12 minutes or until the tops are golden to dark and shiny brown to your preference.
Cool completely on wire racks and use a serrated knife to slice in half.

Sourdough Brioche Hamburger Buns

Equipment

Ingredients

Levain

Sourdough Brioche Hamburger Buns

Instructions

Notes