THE BEST SOURDOUGH BRIOCHE BUNS - PERFECT BURGER BUNS

This is how you make the best sourdough brioche burger buns on the world. The recipe works everytime, is step by step and easy for you to follow

Imagine that fluffy buttery brioche dough, paired with slight sweetness and slight tang from the sourdough. Overall I would classify them as sourdough brioche buns. However, most of the leavening is not coming from the sourdough, the sourdough is mostly just for the taste.

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Ingredients:
* 700 grams of flour = ± 9 buns. Bread flour, high gluten content.
* 55% hydration - milk
* 10% sourdough
* 20% butter
* 10% sugar
* 2% salt
* 2% dry yeast or 6% fresh yeast
* 1 large egg per 600 grams of flour
* 1 egg yolk per 600 grams of flour

Now - you might wonder what the heck are those percentages. They are called bakers math. This way you can scale up/down the recipe depending on your needs. Don't worry too much about the eggs. They just give it this extra bit of texture/consistency. You could also use 1 egg per 400 grams of flour. Your dough might be a little more sticky, but that shouldn't be a major problem.

For baking bake with steam for around 15 minutes at 200°C. Then bake another 15 minutes or more until you have the desired color. This depends on how you like the buns.

Edit: Since recording the video I upgraded the hydration to 55%. Some of you recommended me to do this in the comments. Definitely better. Furthermore I also upgraded the butter from 10% to 20%.

Chapters:
0:00 Intro
0:12 Mixing ingredients
1:06 Bench kneading
2:00 Coil fold
2:48 Preparing the buns for shaping
3:17 Dividing the buns
3:52 Shaping the buns
4:58 Proofing the buns
5:18 Applying egg wash
6:40 Baking technique
7:55 The results

[the_bread_code]

Since a lot of you have asked, you can definitely omit the yeast as well :-). I would recommend you to go for around 20% sourdough starter (500 grams of flour = 100 grams of starter). Make sure that your starter is nice and active. It should have been fed recently, ideally using a 1:5:5 ratio (1 part starter, 5 parts flour, 5 parts water). The whole process will take a little bit longer. Do exactly everything similar. If they turn out a little too flat, consider lowering the hydration slightly on your next bake. Happy baking!

[_ToddT]

I baked these today, and they are fantastic. Great recipe, thank you. I mixed the dough yesterday, using 15% starter with no yeast. I performed a few stretch and folds throughout the evening, then slow-fermented the dough in the fridge overnight. I let them warm up this morning, then shaped the buns, and let them rise for a few hours before baking :)

[MissRnH]

This was the most straightforward, BS-free recipe I could find. Thank you so much.

[lisamurphy]

So I thought you did a perfect video. I LOVED that you did bakers percentages with weights. Doesn’t it make us feel like pros because we know what it means. Haha. Ty for getting back to me so quickly. It really means a lot! Ty

[korinneyannone]

I made these today!! Yummy!! I baked them in two batches and the first batch browned so fast!! So I covered the second batch for about 15 minutes so they wouldn’t brown so quickly. Both came out great. Thank you for the great recipe and video on how to make them

[masusan]

Great recipe. The brioche came out perfect with 20% sourdough starter.

[sfreebird]

Made these yesterday for burgers..really amazing. I did have to add about 50g more milk as my dough was way too stiff early on. No issues otherwise - the family loved them! Thanks -

[garcialopes]

Moin Bruder! Thanks a lot from Brasil!!! I made the breads yesterday. They were amazing! best brioches I've made ever! As I only used the levain, I let it ferment for much longer. Something like 4x more time than you did on the video more or less. I actually used your tip to wait for them to double in size! after they were shaped and put on the baking sheet, it took 8h at 20ºC to get to the right spot using 20% ​​levain in relation to the weight of flour! Amazing recipe and excellent video! Thank you again!!!!

[mr_T_L_T]

How can you not like this video? What are you doing at a video about the perfect sourdough buns if you are not interested?
Gotta love the great explanation and German humor! This guy is hilarious!

[karenthompson]

Thanks, Hendrick! My first time ever making brioche or burger buns and they came out great! Looking just like yours 👍. (Also for pulled pork; my son's amazing recipe with my husband's amazing potato salad and my amazing coleslaw, lol. Good eating, today.)

[jltyler]

I love your sourdough bread recipe: 400 gm bread flour, 100 whole wheat flour (500 gm total flour) and 325 gm water = 65% hydration. Easy math. Easy to adjust. But 700 gm flour!! Everything in my kitchen is covered in flour dust - now my calculator too?!? For those of us who aren't great at math, would love to see the amounts for maybe 6 rolls, but easier to calculate!

[BeefLoverMan]

I made hamburgers buns with sourdough once, but I used way too little (about 5%). Ended up having to proof them for over 24 hours, but they ended up as the most flavorful hamburger buns I've ever made. Probably not the optimal way to do it, but they were absolutely delicious :D

[Mimozacrochet]

I will try this in this weekend! Thanks for sharing!

[brooklyngiraffe]

Hello @the_bread_code! Thank you so much for your amazing tutorials. I learn so much from them! Question, if I may ask: how long typically does it take for your rolls to be ready for baking? You described the indentation which is helpful but was wondering about a general range of time. Thanks! 😊

[LaurieAragon-zlrf]

I'm baking these buns for the first time. I would like to do an overnight proof in the refrigerator and bake the following day. At what stage would you recommend the refrigerator proof?

[gurdbfro]

They look amazing! I've just got the dough undergoing its first proof. My dough looked a little dry, so I've upped the hydration slightly (around 5% extra liquid)

[spercikycz]

Can you please add the note on how to bake it to the description of the video? What is the recommended temperature and the length of the baking with/without steam, it will really help. Because 2 of my children doesnt allow me to watch the video when I need it. Thank you so much and sorry for bothering you!!! They look so good so far

[mattmallecoccio]

I knead with a Danish dough hook. It works a lot better for me than stretch and folds. I also do less work and let rest time build the gluten strength.

[RWC]

What temperature did you bake them? You mentioned preheating to the maximum temp and then reducing, but I didn't see what the actual baking temp was. Thanks!

[Eduardo-hgbd]

Freaking awesome! Will try some these days and update.