Soft Sourdough Potato Buns
By Maurizio Leo · theperfectloaf.com
3 hrs + 3 hrs bulk + 2.5 hrs proofMakes 10 buns
Enriched sourdough buns with riced potato for soft crumb and tender crust; shaped and proofed until pillowy.
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| prepPreheat oven to 350°F / 175°C with rack in middle (for potatoes) | ||||||||||||
| 61 g all-purpose white flour (for levain) | Mix & knead levain, rest 3 hrs | Cool 5 min on sheets, transfer to racks | ||||||||||
| 61 ml water (for levain) | ||||||||||||
| 61 g ripe sourdough starter | ||||||||||||
| 447 g all-purpose white flour | Mix main dough on low until incorporated | Rest dough 10 min, mix 2–3 min more | Add butter & potato in two additions | Bulk ferment with 3 sets of stretches & folds | Chill dough 30 min | Divide into 120 g portions, shape into balls | Proof 2.5 hrs until very soft | Brush egg wash, sprinkle sesame seeds | Bake 450°F / 232°C, 25–30 min until golden | |||
| 203 g russet potato, baked, riced, and cooled | Bake potatoes 350°F / 175°C, 1 hr until tender | Rice & cool potatoes | ||||||||||
| 112 g unsalted butter, room temperature | ||||||||||||
| 91 g eggs | ||||||||||||
| 25 g caster sugar | ||||||||||||
| 178 ml whole milk | ||||||||||||
| 11 g sea salt | ||||||||||||
| 183 g ripe levain | ||||||||||||
| 1 egg | Whisk egg & milk until frothy | |||||||||||
| 15 ml whole milk | ||||||||||||
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