Durum 00 Sweet Potato SD Buns
It's that time of year again for grilled burgers which demand some tasty buns like these!
Fresh milled durum and whole wheat with some Caputo 00 style flour and sweet potato made the perfect soft and flavorful burger bun.
Download the BreadStorm File Here.
Mix all the Levain ingredients together for about 1 minute and cover with plastic wrap. Let it sit at room temperature for around 7-8 hours or until the starter has doubled. I usually do this the night before. Use immediately or refrigerate for up to 2 days.
Main Dough Procedure
Mix the flours, and 400 grams of the water together in your mixer or by hand until it just starts to come together, maybe about 1 minute. Let it rest in your work bowl covered for 30 minutes or longer. Next add the salt, starter (cut into about 7-8 pieces), sweet potatoes, olive oil and balance of the water, and mix on low for 5 minutes. Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds. Let it rest covered for 10-15 minutes and then do another stretch and fold. Let it rest another 10-15 minutes and do one additional stretch and fold. After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours. (If you have a proofer you can set it to 78 degrees and follow above steps but you should be finished in 1 hour to 1.5 hours).
When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 hours. Remove the dough and shape into rolls (for burgers I usually weight the dough to 145-155 grams). Place the shaped rolls on a cookie sheet sprayed with cooking spray or use some parchment paper and cover with a moist tea towel or plastic wrap sprayed with cooking spray. The dough will take 1.5 to 2 hours depending on your room temperature. Let the dough dictate when it is read to bake not the clock.
Around 45 minutes before ready to bake, pre-heat your oven to 450 degrees F. and prepare it for steam. I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone above the pan. I pour 1 cup of boiling water in the pan right after I place the rolls in the oven.
Let them bake for around 20 minutes until they are nice and brown.
Take the bread out of the oven when done and let it cool on a bakers rack before eating.