Name: SOURDOUGH POTATO BURGER BUNS
Prep time: 30 min
Cook time: 20 min
Total time: 12 h 50 min
Ingredients: 60g sourdough starter (100% Hydration), use at its peak; 180g bread flour (I used Japan High Gluten Flour); 75g water or 90g milk; 30g sugar (I used light brown sugar); 140g bread flour (I used Japan High Gluten Flour); 120g mashed potato (I used 1 big russet potato around 180g); All the sweet stiff starter; 10g - 15g light brown sugar; 1 tsp salt; 20g milk powder (omit if SST is fed with milk); 15g water (Add 5g/1 tsp first and slowly add in the balance if you feel needed. I used only 5g) The amount of liquid depend on the hydration of mashed potatoes and also the flour type); 50g whisked egg (from 1 large egg); 50g butter, room temperature (Can be reduced to 35g but the buns will be slightly dry); 1 egg + 1 tbsp water, whisked; 6 pieces - Round Burger Ring ( 10 cm X 3 cm), greased or lined the inner ring with parchment paper; Baking tray

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I have been baking Potato Burger Buns for several years with instant dry yeast before being exposed to sourdough starter baking. I have been asked by many followers for a Sourdough version of the Potato Burger Buns recipe.

This Soft Sourdough Potato Burger Buns is especially soft, moist and fluffy yet sturdy. It has a very mild sourness to me though some of my family members couldn't really taste any sourness. It is so much better than store-bought burger buns.

Why are potato buns the ideal burger bun?

The starch in the potato makes the bun a soft yet sturdy structure that is perfect to hold a patty with. Potato starch also absorbs more water than wheat starch and this makes the bun more moist and have better shelf live.

What type of potato is good for this Sourdough Potato Burger Buns?

I used Russett potatoes in this recipe.

How to store leftover buns?

It is better to be eaten fresh. However, if you need to store any left overs, wrap the bun properly with plastic or store in an airtight container. For tropical climate, it may be left out in room temperature for a maximum 2 days or kept in refrigerator for up to a week and freezer up to 1 - 2 months. Reheat the buns in a preheated oven at 150C for 8 - 10 minutes or toast before eating.

If you are looking for Chicken Burger Patty recipe, please click Healthy Chicken Burger.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible. Do tag me on Instagram @Bakewithpaws if you attempt on this.

How To Make Sourdough Potato Burger Buns

Yields: 6 burger buns (10cm diameter)

INGREDIENTS:

Sweet Stiff Starter:

60g sourdough starter (100% Hydration), use at its peak

180g bread flour (I used Japan High Gluten Flour)

75g water or 90g milk

30g sugar (I used light brown sugar)

Main Dough:

140g bread flour (I used Japan High Gluten Flour)
120g mashed potato (I used 1 big russet potato around 180g)

All the sweet stiff starter
10g - 15g light brown sugar

1 tsp salt

20g milk powder (omit if SST is fed with milk)

15g water (Add 5g/1 tsp first and slowly add in the balance if you feel needed. I used only 5g) The amount of liquid depend on the hydration of mashed potatoes and also the flour type)

50g whisked egg (from 1 large egg)

50g butter, room temperature (Can be reduced to 35g but the buns will be slightly dry)

Egg Wash:

1 egg + 1 tbsp water, whisked

Utensils:

6 pieces - Round Burger Ring ( 10 cm X 3 cm), greased or lined the inner ring with parchment paper

Baking tray

METHOD:

Sweet Stiff Starter:

In a bowl of stand mixer, dilute starter with water, stir in sugar and add in bread flour. Mix with paddle attachment until well mixed and all come together. It can be done by hand mixing too.
Place the starter back in the same mixing bowl or can also be proofed in a jar.
Cover and let it ferment until tripled. I prepared a night before and leave it in aircond room (approximately 24 - 25C room temperature) overnight until tripled. It took about 8 - 9 hours depending on your starter. It should take around 4 - 6 hours to get triple at room temperature at 28C - 30C.

Mashed Potato:

Wash, peel and cut the potato.
Steam for 15 minutes or until potatoes are soft.
Mash the potato with a potato ricer or masher. Set aside to cool.

Kneading Dough:

Put all ingredients (except butter) into a bowl of stand mixer. I usually slightly torn the stiff starter dough first.
Slightly combine the mixture by hand with the paddle attachment before turning on the machine so that the flour will not splash out. Using the paddle attachment, mix until all incorporated. This step is critical to prevent an uneven mixed dough as the stiff starter is rather hard and a dough hook may not be able to mix it well enough.
Change to hook attachment and knead for about 2 minutes or until the dough comes together. Add in butter and continue knead for 10 - 12 minutes or until reach window pane stage. During the whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.

First Proofing/Resting The Dough:

In the same bowl, let the dough rest for 45 minutes. Keep it covered with clingfilm or use a lid. This dough I rested for 45 minutes at 29C room temperature and the dough did not rise alot.

Shaping:

Transfer the dough to a clean floured surface then divide dough into 6 equal portions (about 122g each for mine) for 10 cm ring or 8 equal portions for 9 cm ring (about 90 - 91g each). Please use a kitchen scale if you want to be exact.
Preshape each dough into a ball. Rest for 10 - 15 minutes.
Flatten each dough and shape into a ball.
Place bun onto the baking pan. Make sure they are about 2 inches apart.
Place the prepared round burger ring on each bun.

Final Proofing:

Let the buns proof at a warm place until the dough rise double in size. I let the buns proof in oven with door closed, light on and without heat. This one took approximately 2 hours at at room temperature of 29C - 30C. The duration of proofing depends on your ambient temperature and starter.

Baking:

Preheat oven at 190C - 200C (top & bottom heat) or 180C (fan-forced) for 15 minutes.
Brush with egg wash and sprinkle with some sesame seeds.
Bake in a preheated oven for 15 - 20 minutes, or until golden brown.
Remove tray from oven. Then remove the rings and let the buns cool on rack.

Sweet Stiff Stater

The Sweet Stiff Starter can also be proofed in a jar as below:

Main Dough

GENERAL NOTES:

SOURDOUGH STARTER

Please click this link for "How To Make Sourdough Starter" and "Sourdough Maintenance"

A healthy starter is very crucial as advised by Baking with Gina. It is advisable to feed your starter regularly if you want your bread to rise nicely and to use the starter (levain) at its peak. A starter that is fed regularly will be more active in general. If the mother starter is not strong, the bread dough will not rise a lot even though the starter is used at its peak.

GLUTEN DEVELOPMENT & WINDOWPANE TEST

Gluten forms when flour comes in contact with water. Hydration of the flour causes the sticky and stretchy protein to form, giving structure to the bread. This makes your bread trap air and rise.

Gluten in dough can be developed by autolyse, resting, kneading or folding.

The windowpane test is used to determine whether the dough has been sufficiently kneaded. By gently pulling the dough (or you may pinch off some dough) and trying to stretch it into a thin membrane. If you are able to stretch the dough paper thin and translucent without tearing, then the gluten is fully developed. However, if you can stretch it without tearing but the membrane is not transparent, then the gluten is not yet fully developed.

However, from my experience not all the recipe can achieve a thin and translucent window pane stage easily. For example low hydration and low fat dough. For such recipes, a reasonable window pane is good enough and it can be left to rest. Gluten will continue to develop while resting. Exercising restraint to not over-knead the dough prevents the gluten from being overworked and broken. Some of you may have experienced the dough breaking during the second proofing. It is because the dough is over kneaded.

The total kneading time for me is usually 15 minutes at low speeds except brioche dough with high fat percentage or dough using liquid fat which usually takes a little longer (maybe 18-20 mins).

From my experience, I found that high hydration dough with high percentage of fat will be easy to stretch and achieve a paper thin windowpane stage.

MILK POWDER

Why do I use milk powder?

Milk or milk powder will enhance the flavour of the bread and makes the bread texture softer due to the fat content of the milk.
Milk powder is shelf stable and you can have it anytime when you want to use. Unlike liquid milk you need to finish within a certain time before it spoils.

KNEADING TIME

For kneading, please regard the timing provided as an indication only. It is only meant as a guide. Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.

FLOUR

The right flour plays a very important role in bread making. To achieve fluffy, soft and light bread, I used Japan High Gluten Flour in most of my bread baking. The protein content is around 12 - 13%.

HYDRATION

The liquid measurement given is also a guide. It is advisable to always reserve some liquid and not add it all in one go. This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency. This is because each flour absorbs water and hydrates differently.

PROOFING

Please note that the proofing timing may also vary depending on your climate, environment, flour and your starter.

If you are unable to judge by just looking at the dough, you can do the finger poke test:

Proofing:

Lightly press the side of the proved dough with your finger. If it bounces back immediately without any indentation, it means the dough is under proved and needs more time before baking.
If the indentation stays and it doesn’t bounce back, it means it has been over proved.
If the indentation slowly bounces back and leave a small indentation, it is ready to bake.
There will be a final burst of rising once the bread is placed to bake in the oven and it is called oven spring.

WRINKLE TOP OR SHRINKING

If your bread collapses or gets wrinkled on top after removing from oven, it could be because your dough over proved during the second proofing. Please proof until the tip of the dough just reaches the rim of the pan, around 80% - 90% in size.

BAKING TEMPERATURE AND TIME

Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.

Archived Pictures

Comments

Anonymous16 July 2022 at 09:08
sorry, but did you forget the water?!
Anonymous10 July 2023 at 19:18
Anyway to make it vegan?
Mary3 October 2023 at 20:07
Hello, thank you for sharing the recipe!! Can you give an advice about the ring size ? with diameter 10cm what height size i should use
Thank you in adv :)