1 ½cups (300 grams)warm water, filtered(95º to 100º F)
2tablespoons (25 grams)sugar
4cups (480 grams)bread flour(I prefer King Arthur flour)
1½tablespoons (20 grams)extra-virgin olive oil
2teaspoons (9 grams)sea salt
1egg (for egg wash)
optional
sesame seeds
Instructions
Add the starter to a large bowl. Mix in warm water and sugar, stirring until dissolved. Add bread flour, oil, and salt. Stir with a dough whisk or wooden spoon until a thick, shaggy dough forms.
Flour your hands, and finish mixing dough by hand until all the flour has been absorbed. Cover with a clean, damp kitchen towel and let the dough rest for 30 to 45 minutes.
Add a light dusting of flour on your counter, then place the dough on top Use the stretch and fold method (instead of kneading) by stretching it one end of the dough straight up about 4 inches, then press it down the middle and rotate it 1/4 turn. Repeat this process until you make a complete circle and the dough had tightened.
Return the dough to the bowl, cover with a damp towel or plastic wrap and let rise at room temperature overnight (or at least 8-10 hours) until double in size.
Cut dough in 10-12 equal pieces (depending on the size of bun you prefer). Roll the dough into a smooth ball in your hand, then pinch the dough underneath until it is a smooth round ball. Place it on an oiled baking sheet, then flatten it slightly with your palm (into a bun shape). Cover and let rise for 2 hours, or until dough has doubled in size.
Preheat your oven to 425ºF. In a small bowl, crack and stir egg with 1 tablespoon of water until mixed completely. Use a pastry brush to brush on egg wash and sprinkle with sesame seeds (if using).
Bake hamburger buns in the center of the oven for 8-10 minutes. The top of the burger buns should be golden in color. Let cool at least 10 minutes before cutting in half.
Notes
Store sourdough buns in a sealed container at room temperature for up to 5 days.