Whole Wheat Sourdough Burger Buns – Soft, Nutty & Wholesome
Whole Wheat Sourdough Burger Buns (With Sweet Stiff Starter)
Why I Created This Recipe
What Makes These Buns Special?
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Made with 93% Organic Whole Wheat Flour
Boosts fiber and nutrients without sacrificing softness. -
Naturally Leavened with Sweet Stiff Starter
Yields a mild, slightly sweet flavor with a soft, light texture. -
No Commercial Yeast
100% sourdough for a slow-fermented, easily digestible bread. -
Perfect for Burgers & Sandwiches
Holds up to juicy fillings while staying light and fluffy.
Health Benefits of Whole Wheat Sourdough
Combining organic whole wheat flour with long fermentation gives you a more nutritious and digestible bread:
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Higher in fiber: Supports digestion and satiety.
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Prebiotic-rich: Fermentation increases bioavailability of minerals like zinc, magnesium, and iron.
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No additives or preservatives: Just clean, wholesome ingredients.
Lower gluten load: Thanks to the action of wild yeast and bacteria breaking down proteins during fermentation.
How to Make Whole Wheat Sourdough Burger Buns
Ingredients You’ll Need (Yields: 6 Burger Buns)
Step-by-Step Instructions
1. Yudane Dough
- Add whole wheat flour in a bowl, pour the boiling water and mix well with spatula or spoon until no dry flour.
- Cling film and leave on the counter for at least 4 hours or overnight in the fridge. I prepared the night before.
- Use directly from the fridge.
2. Sweet Stiff Starter
- In the bowl of a stand mixer, dissolve the starter and sugar in water and add the whole wheat flour. Mix using the paddle attachment until everything is well combined and forms a cohesive dough. This step can also be done by hand.
- Transfer the sweet stiff starter to a clean jar or leave it in the same mixing bowl for fermentation.
- Cover and let it ferment until it doubles (or even triples) in size. I usually prepare it the night before and leave it in an air-conditioned room at around 23°C – 25°C overnight, where it takes about 8–9 hours to double. At a warmer room temperature of 28°C – 30°C, it typically takes 4–6 hours, depending on the strength of your starter.
- In my experience, the starter reliably reaches its peak—doubling in size, but not tripling—when fed with 100% whole wheat flour.
3. Kneading Main Dough:
- Put all ingredients (except butter), including all the yudane and stiff starter (slightly tear the dough) into a bowl of stand mixer.
- 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 for 2 - 3 minutes or until the dough comes together and elastic.
- I usually rested for 5 minutes before adding the butter.
- Change to hook attachment, add butter and continue knead for about 10 minutes or until reach a reasonable window pane stage. 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.
4. First Proofing/Resting
- In the same bowl or new bowl, let the dough rest for 1 hour. Keep it covered with clingfilm or use a lid. It is not required the dough to rise until double.
5. Shaping Burger Buns
- Gently punch down the dough to release any air.
- Transfer it to a lightly floured surface and divide into 6 equal portions (approximately 134g each). For accuracy, use a kitchen scale.
- Preshape each portion into a ball and let them rest for 10–15 minutes.
- After resting, flatten each dough ball slightly and reshape into a smooth ball.
- Place the buns onto a baking pan, spacing them about 2 inches apart.
- Position a round burger ring around each bun to help maintain their shape during proofing and baking.
- Gently press down each bun to slightly flatten the dough for a more even shape.
6. Final Proofing
- Let the buns proof in a warm place until they rise to fill the rings and slightly rise above the rim. This took approximately 2 hours at a room temperature of 29°C – 30°C. Proofing time may vary depending on your ambient temperature and the strength of your starter.
- To check if the buns are ready to bake, use the finger poke test: gently press a finger into the dough—if the indentation slowly springs back, they’re ready for the oven.
7. Baking
- Preheat the oven to 190°C – 200°C (top and bottom heat) or 180°C (fan-forced) for 15 minutes.
- Brush each bun with egg wash and sprinkle with sesame seeds.
- Bake in the preheated oven for 15–20 minutes, or until the buns are golden brown.
- Remove from the oven, then immediately take off the rings and parchment paper. Transfer the buns to a wire rack to cool completely.
Tips for Perfect Whole Wheat Sourdough Burger Buns
- Sourdough Starter:
- A healthy starter is essential for successful bread baking. To ensure your bread rises well, it's important to feed your starter regularly and use it (the levain) at its peak. A consistently fed starter will be more active and reliable. If the mother starter isn’t strong, the dough may still struggle to rise properly, even if the levain is used at its peak. For more information, click the links: "How To Make Sourdough Starter" and "Sourdough Maintenance".
- Gluten Development:
- Essential for soft, airy bread, gluten is created when flour hydrates. To develop it, use techniques like autolyse or kneading. The windowpane test checks readiness—dough should stretch thin without tearing. From my experience, high hydration dough with high percentage of fat will be easy to stretch and achieve a paper thin windowpane stage.
- Kneading:
- Please regard the timing provided as an indication only. It is only meant as a guide. Times vary by flour and mixer type. For higher fat dough, knead longer (18–20 minutes).
- Flour & Hydration:
- Use high-gluten flour for optimal texture. Always reserve some liquid to adjust dough consistency for best results. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.
- Dough Temperature:
- Maintaining the right dough temperature during kneading is crucial for a fine crumb. If the dough becomes too warm, the crumb will become too big and uneven. To prevent this, use cold water, milk, or eggs, and chill your mixing bowl or hook attachment in the freezer. Knead at low speeds, and if your kitchen is warm, rest the dough in a cooler spot. Proper dough temperature ensures a soft, fluffy bread with a fine, even crumb.
- Proofing:
- Proofing time depends on your environment. Use the finger poke test to gauge readiness. To check dough readiness, lightly press the side with your finger:
- If it bounces back instantly, it’s under-proofed and needs more time.
- If the indentation stays, it’s over-proofed.
- If the indentation slowly bounces back, it’s ready to bake.
- There’s also a final rise called oven spring when the dough bakes, which adds to the bread’s height.
- Wrinkle Top or Shrinking:
- If your bread collapses or develops wrinkles on top after baking, it might be over-proofed during the second rise. Aim for the dough to rise to 80-90% of its final size or just below the rim of the pan to prevent this. Over-proofing leads to weaker structure, causing the bread to lose shape.
- Baking & Oven Temperarate:
- 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.
Frequently Asked Questions (FAQs)
1. Can I use 100% whole wheat flour for this recipe?
2. Why do you use a sweet stiff starter?
A sweet stiff starter helps create a less tangy, milder-flavored bread with better oven spring and a soft, fluffy crumb. It’s especially suitable for enriched breads like burger buns where a strong sour flavor is not desirable.
3. Can I freeze these burger buns?
Yes! Once cooled completely, slice the buns in half (if you prefer), wrap tightly in plastic or foil, and store in a freezer-safe bag for up to 1 month. Reheat directly from frozen in a toaster oven or regular oven at 160°C (320°F) for about 5–10 minutes.
4. Can I substitute the butter with olive oil?
Absolutely. Olive oil works well and makes the recipe dairy-free. The texture will be slightly different — a bit less rich — but still soft and pleasant.
5. My buns didn’t rise much in the oven. What went wrong?
There could be several reasons:
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The dough may have been under- or over-proofed.
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The sweet stiff starter might not have been active enough.
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Your oven temperature may not have been hot enough or lacked steam during baking.
6. Why are my burger buns sour even though I used a sweet stiff starter?
While a sweet stiff starter generally helps reduce sourness, a few factors can still cause your buns to turn out tangy:
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Overproofing: If the dough ferments too long, even with a stiff starter, excess acidity can build up.
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Starter imbalance: If your sweet stiff starter isn’t well-fed or is too acidic to begin with, it may still contribute sour notes.
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High temperature fermentation: Warmer environments speed up acid production. Try fermenting in a slightly cooler space (around 26–28°C).
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Long cold retard: Cold proofing longer than 16–18 hours may lead to increased sourness, especially in whole wheat doughs.
These buns are incredibly versatile:
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Burger Buns – Classic use, perfect with veggie patties, chicken, or pulled jackfruit.
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Sandwich Rolls – Great for hearty fillings or deli-style lunches.
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Breakfast Buns – Pair with eggs, avocado, or nut butter.
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Sliders – Make smaller buns for party platters.
Storage Tips
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Room Temp: Store in an airtight container for up to 2 days.
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Freezer: Slice in half and freeze for up to 1 month. Reheat in toaster or oven directly from frozen.
Final Thoughts
These Whole Wheat Sourdough Burger Buns are a great way to enjoy the full goodness of whole grains while keeping your burgers and sandwiches soft and satisfying. Whether you're making plant-based patties or classic cheeseburgers, these buns offer a healthy upgrade without compromising on taste or texture.
Have a Question or Tried This Recipe?
I’d love to hear from you! If you have any questions, feel free to drop them in the comments below.
Tried this recipe? Tag me on Instagram @bakewithpaws and use the hashtag #bakewithpaws — I’d love to see your creations and share them!
Don’t Miss a Recipe!
Other Favourite Sourdough Breads
Soft Sourdough Shokupan – Soft and fluffy, made with yudane and sweet stiff starter.
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Whole Wheat Sourdough Sandwich Bread – A higher whole wheat content sandwich loaf.
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Sourdough Cardamom Brioche – Lightly sweet and spiced bread, naturally leavened.
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Spinach Soft Sourdough Loaf – Wholesome green loaf packed with nutrients.
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