Tarragon whole wheat sourdough hamburger bun

I decided to harden the burgers with wheat sourdough buns with tarragon from my bar. I rarely use tarragon, but after making these buns I look at it differently. I was pleasantly surprised at how well the tarragon and sesame seeds go together and how the tarragon brings out the sweetness of the whole grain even more. And the buns? Crispy on the outside and soft on the inside. Perfection. You have to try my sourdough burger buns recipe below!

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• 300 g Whole Wheat Sourdough Starter (100% Hydration)
• 125 g whole wheat flour
• 125 g white wheat flour
• 150 g water or milk
• 8 g fine sea salt
• 1 tablespoon of chopped tarragon
• sesame seeds on top
• 10 ice cubes for creating steam during baking

1. In the evening, mix 150 g of whole wheat flour with 150 g of water and 1 tablespoon full of pre-prepared (active) rye dough. Cover and let ferment overnight until bubbly and doubled in volume.
2. To prepare the dough, mix together all the well-baked starter above (300g), 150g of milk (or more if the dough is stiff, depending on the wheat flour you use – add later with the salt). and 250 grams of flour. Mix until all ingredients are combined. The dough should be soft so that it can be cooked without any resistance. Cover the bowl with a cloth and let it stand for 1 hour. I like to put my dough in a warm place (ie a slightly warm oven – between 23-25°C). A higher temperature will make your dough more lively and active.
3. After 1 hour, add 8 g of salt, chopped tarragon and cook the dough for a few minutes until it is homogeneous. Let it rest again for 1 hour.
4. After 2 hours the dough should have risen to about a third of its original volume and should feel springy and airy between your fingers. We take it out on the work surface, dust it with flour, turn it from the dusted side down, fold it over itself and give it a ball. Let it rest for 10 minutes.
5. Next, take your bench knife (or knife) and divide the dough into 5 (or 4 or 6) pieces. Shape each piece into a ball and place the shaped buns on a floured parchment paper.
6. Let the hamburger patties rise for 1.5-2 hours (or longer, depending on how cold your kitchen is). Check if the buns are ready to go into the oven by piercing them with your finger. If they are ready, the indentation should be sprayed slowly. If they are not ready, the scarring will quickly return.
7. At least half an hour before baking, heat your baking stone to maximum oven temperature.
8. When ready, sprinkle the buns with water, sprinkle with sesame seeds, cut parchment paper around each bun and transfer to the baking stone. I use my pizza peel for this. Pour 10 ice cubes into a baking dish, close the door and reduce the temperature to 235°C/455°F. Let the patty bake for 25-30 minutes or until nicely browned. If necessary, turn the buns a few times to brown them evenly.
9. Let it cool and then make your favorite hamburger.

endnoteS

• I prepared the starter sourdough in the evening, let it ferment overnight, mixed the dough in the morning, let it ferment for 2 hours, shaped the buns and let them rise for another 1.5-2 hours .
• For this hamburger bun recipe, you can also use sourdough starter straight from the fridge, it will work just as well.

• Author: Natasha Krajnc
• Preparation time: 4 hours 10 minutes
• Cooking time: 30 min
• Category: bread

Whole Wheat Sourdough Hamburger Buns

Baking time

I prepared the sourdough starter in the evening, let it ferment overnight, mixed the dough in the morning, let it ferment for 2 hours, they shaped the dough buns and let them rise for another 1.5-2 hours.

Ingredients

yields: 6 small sourdough buns / 5 medium hamburger buns / 4 large sourdough hamburger buns

• 300 gr starter for sourdough with whole wheat (100% hydration)
• 125 g of whole wheat flour
• 125 g of white wheat flour
• 150 g water or milk (I used milk)
• 8 g fine sea salt
• 1 tablespoon chopped tarragon
• sesame seeds on top
• 10 ice cubes for creating steam during baking

GUIDELINES

• To start this sourdough burger recipe, start the night you want to make the buns. In the evening, mix 150 g of whole wheat flour with 150 g of water and 1 tablespoon full of pre-prepared (active*) rye dough. Cover and let ferment overnight until bubbly and doubled in volume. (*You can also use sourdough starter straight from the fridge, it will work too.)

• To prepare the dough, mix together all the well-baked starter above (300g), 150g of milk (or more if the dough is stiff, depending on the wheat flour you use – add later with the salt). and 250 grams of flour. Mix until all ingredients are combined. The dough should be soft so that it can be cooked without any resistance. Cover the bowl with a cloth and let it stand for 1 hour. I like to put my dough in a warm place (ie a slightly warm oven – between 23-25°C). A higher temperature will make your dough more lively and active.
• After 1 hour, add 8 g of salt, chopped tarragon and cook the dough for a few minutes until it is homogeneous. Let it rest again for 1 hour.
• After 2 hours the dough should have risen to about a third of its original volume and should feel springy and airy between your fingers. We take it out on the work surface, dust it with flour, turn it from the dusted side down, fold it over itself and give it a ball. Let it rest for 10 minutes.
• Next, take your bench knife (or knife) and divide the dough into 5 (or 4 or 6) pieces. Form each piece into a ball and place on a floured parchment paper.
• Let the batches rise for 1.5-2 hours (or longer, depending on how cold your kitchen is). Check if the buns are ready to go into the oven by piercing them with your finger. If they are ready, the indentation should be sprayed slowly. If they are not ready, the scarring will quickly return.
• At least half an hour before baking, heat your baking stone to maximum oven temperature.

• When ready, sprinkle the buns with water, sprinkle with sesame seeds, cut parchment paper around each bun and transfer to the baking stone. I use my pizza peel for this. Pour 10 ice cubes into a baking dish, close the door and reduce the temperature to 235°C/455°F. Let the patty bake for 25-30 minutes or until nicely browned. If necessary, turn the buns a few times to brown them evenly.
• Let the dough balls cool and then make your favorite hamburger. 🙂

As I write this post, I am more than 4,000 miles away from home in a city that has four times the population of where I come from – New York City!

I've been waiting for this moment for so long and now it's finally here. It is the last event Saveur Blog Awards 2015 takes place tomorrow and Thursday when the winners in each of the 13 categories will be announced! I'm so excited to meet all the talented bloggers from around the world and the Saveur team, to hear their stories and write some new ones.

Just before I left, the summer flood returned home. The end of May is my favorite time of the year. The elder is in full bloom, the grass is tall, and there's a warm scent in the air that tells me everything is going to be okay. I've spent the last few days in nature, exploring my herb garden, taking photos and letting myself express myself.

Sourdough baking is one of my favorite ways to express myself. The possibilities are endless. Hence, this awesome sourdough hamburger bun recipe!

If you are looking for other sourdough recipes to make, check out mine yeast pesto using pumpkin seed pesto posts!

And here there are more grains in sourdough

How do you like your favorite hamburger? Have you ever made sourdough hamburger buns? Do you have a favorite recipe for hamburger buns? Let me know in a comment below.

Whole Wheat Sourdough Hamburger Buns – Frequently Asked Questions