Sourdough Hot Dog Buns
I was craving Hot dog so bad.
So, I just started making Hot dog buns.
I decided to use the whole wheat flour and the sourdough culture for my Hot dog buns.
And I found the perfect recipe for my baking adventure!
I adapted the recipe from Weekend Bakery
The recipe calls the Bread flour, but I substituted 1/3 whole wheat flour and 2/3 of Bread flour.
These buns are soft, have creamy crumbs, a nutty flavor and subtle sourness which I really like!
Literally, you use your teeth and nose when you eat it.
You taste it, you smell it and you feel it.
That was the most earthy, healthy and tasty Hot dog I’ve ever eaten :-)
Sourdough Hot Dog Buns —- Recipe adapted from Weekend Bakery
Makes 15 Hot dog buns
For the starter
225 g Whole Wheat Flour
225 g Water
30 g Sourdough Culture
For the final dough
Starter (480 g total weight)
140 g Whole Wheat Flour
285 g Bread Flour
115 g Water
75 g Butter milk
25 g honey
10 g Sea Salt
50 g Butter
Making the Starter
In a large bowl, combine Whole Wheat Flour, Water and Sourdough Culture. Let it preferment at room temperature for 12 hours.
- Add the final dough ingredients into the Starter, mix until everything is combined and you have a very soft dough.
- Cover the bowl and let it rest for 1 hour.
- Do a Stretch and fold method and again leave it for 1 hour.
- Do a second Stretch and fold method and leave it for 1 hour.
- Do a third Stretch and fold method and leave it for 1 hour.
- Preheat the oven to 430°F
- Weigh the total amount of dough and divide into 15 equal pieces. (The original recipe says divide into 12 pieces and shape the dough into the Rolls.)
- Shape the dough into Hot dog buns.
- Final proof under the room temperature for at least 1 hour.
- Check if the bread is ready to bake or not. Use your finger and make a small dent in the dough. If the dent remains, the bread is ready to bake.
- Turn down the oven to 400°F, bake the bread around 15 – 20 mins with *steam. (The original recipe says bake about 25 mins. Since my hot dog buns were smaller than the rolls, the baking time was shorter than the original one.)
- Let them cool onto a rack.
- Ready to eat!
* I use 2 brick blocks to create steam in my oven. Place them on the sheet tray and preheat it in the oven. Pour the water onto the bricks right after putting the bread in the oven and then shut the oven door immediately.