Panini per hamburger al lievito madre

Ingredienti

• 20 g starter
• 60 g all-purpose flour
• 60 g water
• 440 g all-purpose flour
• 20 g granulated sugar
• 8 g salt
• 180 g water
• 120 g whole milk
• all the levain (around 100g (1/2 cup) active starter)
• 45 g butter (softened to room temperature)
• 1 large egg
• 1 tablespoon water
• Sesame seeds

Preparazione

1. 1

   --- Levain ---

2. 2

   About 10 to 12 hours before you plan to bake, mix the starter, flour, and water until well combined. Scoop into a clean jar, cover loosely, and leave in a warm spot to double in size. Use before it collapses. 20 g starter, 60 g all-purpose flour, 60 g water

3. 3

   --- Dough ---

4. 4

   Combine the flour, sugar, and salt in a large bowl. Add the water, milk, and all of the levain and mix until a shaggy dough forms. Transfer the dough to a work surface and use the slap and fold method to knead for about 5 minutes to begin developing the gluten. Alternatively, use a stand mixer fitted with a dough hook on medium speed for 5 minutes. 440 g all-purpose flour, 20 g granulated sugar, 8 g salt, 180 g water, 120 g whole milk, all the levain

5. 5

   Add the cubed butter a few pieces at a time, kneading until fully incorporated. The dough will become sticky at first, but the initial kneading helps it maintain its strength. Continue slapping and folding for another 3 to 4 minutes until the dough is smooth, though it may still be slightly sticky. This step can also be done with a stand mixer on medium speed for 8 to 10 minutes. 45 g butter

6. 6

   --- Bulk Ferment ---

7. 7

   Place the dough in a lightly greased bowl, cover, and let it rise in a warm spot at around 77°F (25°C) for 3 to 4 hours until bulked out by around 60-70%. For a warm, humid environment, place the bowl in a turned-off oven alongside a large cup of boiled water, replacing the water as it cools. Slow option: once risen by about 40%, cover tightly and refrigerate for up to 16 hours. Let the dough rest 10 minutes at room temperature before shaping.

8. 8

   --- Shape ---

9. 9

   Turn the dough out onto a lightly floured surface. Weigh the total dough and divide by 9 to determine the size of each bun. Cut 9 even pieces. Use the claw-hand technique to shape each piece into a tight, smooth ball: curve your fingers over the dough, pressing gently and rotating it in small circles against the surface until smooth.

10. 10

    Place on a parchment-lined baking tray. Dip your fingers in water and gently flatten each ball slightly to create a wider bun shape.

11. 11

    Cover loosely and let the buns proof in a warm spot until risen by about 75 to 80%, about 2 to 4 hours. They should look puffy and spring back slowly when gently pressed with a floured or wet finger.

12. 12

    --- Bake ---

13. 13

    Preheat the oven to 400°F (200°C). Lightly beat the egg with the tablespoon of water, then brush over the tops of the buns. Sprinkle with sesame seeds. 1 large egg, 1 tablespoon water, Sesame seeds

14. 14

    Bake for 22 to 25 minutes, or until the buns are a deep golden brown. Let them cool on a wire rack before serving.