Panini per hamburger con lievito madre

Ingredienti

• 60 grams Sourdough Starter (Ripe & Mature)
• 60 grams Whole Wheat Flour (or the flour base of your starter)
• 60 grams Water (at Room Temperature)
• 180 grams Sourdough Levain (with above ingredients)
• 290 grams All Purpose Flour
• 130 grams Water (at Room Temperature)
• 30 grams Olive Oil
• 30 grams Sugar
• 3/4 tsp Salt
• Sesame Seeds (optional)

Preparazione

1. 1

   12.30pm: begin making the Sourdough Starter from your mother starter. To make 168 grams of Ripe Sourdough Starter, I mix equal amounts – 60 grams of starter, flour and water and let it double in 3 hours.

2. 2

   3.30pm: measure all the ingredients and keep them ready. In a mixing bowl add all purpose flour, sourdough starter, oil and sugar. Add room temperature water.

3. 3

   Mix the dough roughly and knead for 4 mins gently. If using kitchenaid stand-mixer, run it on the lowest speed for 2-3 mins until the dough comes together. Make it into a ball and add salt on top. Leave it covered for 20-30 mins. This is called autolyze.

4. 4

   4pm: knead the salt into the dough. Fold multiple times to incorporate salt into the dough.

5. 5

   For the next one hour, keep it covered with a clean shower cap and let it raise at room temperature. It increases in size, although not drastically.

6. 6

   5pm: Now pick the dough from below and pull it over to the top, called as envelop fold. We will do exactly 4 folds. Overturn the dough and let it raise again.

7. 7

   5.45pm, 6.30pm, 7.15pm: Tuck the dough, smoothen and let it rest for 45mins. Again, we will do 4 folds. Repeat this over next 1.5 hours with two more folds. In total, we will do 16 envelop folds on the dough. The dough should look very smooth and shiny at the end of this. Leave it to rest for 30-45mins. The dough should be airy and light. Make sure not to knock out the air while folding.

8. 8

   7.45 to 8pm: Carefully remove the dough from bowl and onto a lined/lightly floured kitchen counter.

9. 9

   Cut the dough into half by using a dough scrapper/sharp knife and further cut into 5-6 equal pieces. I used a weighing scale to ensure each ball of dough weighed around 130-133 grams (for 5 large buns)

10. 10

    Tightly roll each piece of dough into a ball as smooth as possible without any creases.

11. 11

    Place the folded ball of dough smooth side facing up on the lined baking pan.

12. 12

    Repeat this with rest of dough balls and place the prepared buns into a lined greased baking tin at equal distance from one another. I used a flat pan.

13. 13

    Leave them to proof on the kitchen counter for about 2 hours or until the buns have doubled up in size. It is important for the dough to dough up in volume for soft and fluffy buns.

14. 14

    Apply a thin coating of oil on top and sprinkle sesame seeds. You could also do this before proofing the buns.

15. 15

    In the last 20 mins of proofing time, Preheat the oven at 180°C. Bake the buns at 180°C for 25-30 mins until there are golden. Remove from oven. Apply a layer of oil on top and bake again for 5 mins on broil (both top and bottom filaments turned ON) to get the golden color.

16. 16

    Let the buns come to room temperature before slicing them through for making burgers. To store them, place in airtight container in fridge. Reheat in microwave for 20 secs before serving.