Buns For Muffulettas Or Monster Burgers
February 06, 2017
"These are best made with sourdough and yeast, but this recipe is written for yeast and a preferment for ease of making them. For sourdough, just replace the yeast starter with a sourdough starter containing the same amount of flour and water and skip the yeast for the starter."
- FOR STARTER
- FOR DOUGH
- Serving Size: 1 (77.5 g)
- Calories 177.9
- Total Fat - 3.2 g
- Saturated Fat - 0.5 g
- Cholesterol - 0 mg
- Sodium - 376.9 mg
- Total Carbohydrate - 33.5 g
- Dietary Fiber - 4.1 g
- Sugars - 2.8 g
- Protein - 5.8 g
- Calcium - 15.3 mg
- Iron - 1.4 mg
- Vitamin C - 0 mg
- Thiamin - 0.6 mg
FOR THE STARTER
Mix the flour, yeast and water until smooth.
Cover and let the starter ferment overnight. It should double in volume and have a sweet aroma/
FOR THE DOUGH
Place the starter in a large bowl and add the water. Mix well.
Add the salt, sugar, and oil and mix.
Add half the flour and the yeast and mix well. Add the rest of the flour and mix until uniform. With wet hands squeeze the dough to insure there are no lumps. Cover and let sit for 10 minutes.
With wet hands or dough scraper, stretch and fold on a lightly floured counter letter-style folding all four sides over. Don't pull the dough apart.
Place in oiled bowl or straight sided container and cover.
In 10 minutes, stretch and fold and return to bowl. Do another stretch and fold in 10 minutes. The dough should be stronger and smooth and shiny.
You can proceed to make the bread or cover and refrigerate overnight. The flavor become more complex the longer it takes to rise.
Let the dough rise either at room temperature or in the fridge until it has doubled in volume.
Remove the dough from the fridge and let warm for an hour or two or rest the container in a warm water bath until approaching room temperature.
Divide into 2 parts and gently shape into 2 balls using flour on counter and hands. Cover and let rest 10 minutes.
Stretch or roll the patties into 8 inch rounds. Place on a parchment lined baking sheet. Cover and let rise about 45 minutes. A small sample of dough can be used in a small glass to judge the rise.
Bake in a 400F oven for 8 minutes, rotate and bake for 8 to 10 minutes more until browned and 200-210F internally.
Tips & Variations
- Parchment paper.