Sourdough Hamburger Bun Recipe
baking-sense.com · 2020 · 8 large buns
Against 143 hamburger bun recipes
No yeast, unlike 95% of recipes and more salt than 78%.
How it compares
Against the typical batch: the median of 143 hamburger bun recipes, per 100 g of flour.
- No yeast at all, where 95% of recipes use some (most of those 1.1 to 2% of the flour weight).
- More salt than 78% of recipes: 2.1% of the flour weight against the typical recipe's 1.8%.
- Fat in the middle half of recipes: 6.7% of the flour weight against the typical recipe's 10%.
Ingredients (10)
- 8 oz active sourdough starter (1 cup, 100% hydration)227 g
- 2 oz warm water (¼ cup)57 g
- 15 oz bread flour (3 cups, see note)425 g
- 6 oz whole milk (¾ cup)170 g
- 1 oz unsalted butter (room temp)28 g
- 1 oz granulated sugar (2 tablespoons)28 g
- 1 ½ teaspoons salt≈ 9 g
- 1 large egg (room temperature)≈ 50 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1 egg (for egg wash)≈ 50 g
- Sesame seeds for garnishn/a
flour 425 gbatter 995 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 143 recipes. Shaded: the middle half. Tick: the median.
- Liquid53% · 45th percentile · median 55%
- Fat6.7% · 25th percentile · median 10%
- Sugar6.7% · 56th percentile · median 6.3%
- Egg12% · 44th percentile · median 13%
- Salt2.1% · 80th percentile · median 1.8%
- Yeast0% · 2nd percentile · median 1.5%
Oven
- Temperature
- 400°F / 205°C
- median 375°F
- Time
- 10 to 15 minutes
- median 15 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: liquid, fat, sugar, egg, salt, yeast.
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