Sourdough Hot Dog Buns

Posted by moon garden on 12/05/2012 · 4 Comments 

 I was craving Hot dog so bad.

So, I just started making Hot dog buns.

Why not?

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 :-)

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Sourdough Hot Dog Buns —- Recipe adapted from Weekend Bakery

Makes 15 Hot dog buns

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For the starter

225 g Whole Wheat Flour

225 g Water

30 g Sourdough Culture

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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

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Directions

Making the Starter

In a large bowl, combine Whole Wheat Flour, Water and Sourdough Culture. Let it preferment at room temperature for 12 hours.

Next day

1. Add the final dough ingredients into the Starter, mix until everything is combined and you have a very soft dough.
2. Cover the bowl and let it rest for 1 hour.
3. Do a Stretch and fold method and again leave it for 1 hour.
4. Do a second Stretch and fold method and leave it for 1 hour.
5. Do a third Stretch and fold method and leave it for 1 hour.
6. Preheat the oven to 430°F
7. 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.)
8. Shape the dough into Hot dog buns.
9. Final proof under the room temperature for at least 1 hour.
10. 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.
11. 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.)
12. Let them cool onto a rack.
13. 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.

Filed under SOURDOUGH · Tagged with Bread flour, Hot dog buns, Sourdough, Starter, Whole wheat flour