Panini per hamburger con lievito madre

Ingredienti

• 320 grams Whole milk (3% room temperature)
• 150 g Egg
• 30 g Sugar
• 60 g Butter (unsalted room temperature)
• 150 grams Active sourdough starter
• 750 grams Bread flour
• 16 grams Kosher salt

Preparazione

1. 1

   Active starter/ Levain - In a medium bowl, combine the 50 g of sourdough starter, 50 grams of water, and 50 grams of flour. Stir well to combine. Cover and let it rise for 3 to 5 hours at room temperature, until it has doubled in size.

2. 2

   Autolyze - In a large mixing bowl of a stand mixer, add the milk, eggs, and sugar. Combine well. Add the flour and salt, followed by the starter. Stir well with a wooden spoon or spatula. Cover the bowl and leave to rest for 60 minutes.

3. 3

   Knead - Next, knead the dough with a dough hook attachment on medium speed for 4 to 6 minutes. Then, add the soft, room-temperature butter and knead for another 4 to 6 minutes, or until the dough is smooth and elastic.

4. 4

   Bulk ferment - Transfer the dough to an oiled bowl and cover it with plastic wrap or a kitchen towel. Leave the dough to rise in the refrigerator (38°F / 3°C) for 6 to 8 hours.

5. 5

   Degas - When doubled in size, punch down and transfer to a clean work surface. Break any large air bubbles and shape the dough into a ball again.

6. 6

   Divide - Transfer the dough to a clean work surface. Divide the dough into two portions, and then each portion into six equal pieces, to make a total of 12 buns, each about 120 grams.

7. 7

   Shape each portion into a tight ball. To do this correctly, roll into a ball, tucking all the seams under tightly. Then, roll the ball on an unfloured surface. The unfloured surface creates the tension we need in the dough.

8. 8

   Tray - Place the shaped buns on a baking sheet lined with parchment paper, leaving enough room for them to rise. Flatten each bun so it bakes like a flat bun, rather than a ball shape.

9. 9

   Proof - Cover with a clean kitchen cloth or plastic wrap and leave in a warm place to proof. Let the buns rise for about 2 to 3 hours, or until they are almost double in size.

10. 10

    Preheat the oven - Preheat the oven to 375°F (190°C) or Gas mark 5 for at least 20 minutes.

11. 11

    Brush - Brush each bun with an egg wash. You can also sprinkle the buns with some sesame seeds or sugar pearls.

12. 12

    Bake - Small buns for 15-20 minutes and larger buns for 20-25 minutes, or until golden brown.

13. 13

    Keeping them soft - As soon as you remove the buns from the oven, cover them with a clean kitchen cloth to keep them soft. You can also brush them with melted butter.