Crusty sandwich rolls
Crusty sandwich rolls
I have been trying to make a good sourdough sandwich bun for some time. I wanted them to have a nice crust and be soft inside. Most of my attempts were heavy with too much chew, but this bun made with a combination of sourdough and active dry yeast, turned out well. I use the bun for my tofu Bahn mi, veggie burgers and with a summer favourite, carrot hotdogs.
Yields: 6 servings
Ingredients
300 ml warm water
50 grams active sourdough starter (I use a 100% hydration rye starter)
8 grams dry active yeast
6 grams cane sugar
350 grams all-purpose flour
150 grams sprouted spelt flour
30 grams avocado or olive oil
45 grams or ¼ cup aquafaba (liquid from canned chickpeas)
10 grams non-iodized salt
Additional all-purpose flour for kneading
Steps
Dough making
Mix warm water, sourdough starter, active dry yeast and sugar. Set aside until it starts to get bubbly.
In another bowl, mix the flours, oil, aquafaba and salt. Add the yeast mixture when it is ready. Mix with a dough scraper until the dough comes together in a ball. Cover with a damp cloth and let rest for a ½ hour.
Pour the dough out onto a lightly floured surface. Start kneading. Work the dough for about 5 to 10 minutes. Let your arms and the dough rest a few minutes, then knead again, adding flour only as needed. I use the heel of my hands, throw it, and work it in circles. This can also be done in a stand mixer with a dough hook.
The dough is ready when you can stretch a little bit of dough between your fingers and you can see light through it, like a window pane.
Put the dough in a lightly oiled bowl and cover again. Let it rest in a warm location until it has doubled in size.
Shaping
Once the dough has risen, pour it onto a clean surface. Divide the dough into 6 equal triangular pieces.
Start from the point of the triangle and roll - pinching the sides as you roll your way down. Seal the ends and place onto a perforated baguette pan. Repeat with the remainder of portions.
Spray the buns and cover them with plastic wrap or a damp cloth and leave to rise in a warm location until they are puffy and almost double in size.
When the buns are almost finished proofing, preheat the oven to 425 F and place a pan with ½ inch of water, on the lower rack. I use a rectangle baking tin.
When you are ready, spray the buns with water. Make a swift slash across the top of each bun with a sharp knife or baking lame.
Spray the buns again. Quickly put buns in the oven and spray one more time.
Bake for 22 minutes. Every 2 minutes open the oven and spray the buns again. Do this three times in the first six minutes of baking.
When there is 10 minutes left in the baking time, carefully remove the pan with hot water. Let the buns continue to bake.
Cool the buns completely on a wire rack. If you are not using them that day, and you live in a humid climate, the crust may loss some of the crispiness. Simply put them in a hot oven for a few minutes. They also crisp up when I slice them in half and toast them in a hot grill pan.
