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Potato Flake Sourdough Hoagie Buns Recipe

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3.8 from 13 reviews

These Potato Flake Sourdough Hoagie Buns are soft, flavorful, and perfect for sandwiches. Made with a potato flake sourdough starter, bread flour, and a touch of honey and butter, these buns have a tender crumb and a golden crust. Ideal for homemade hoagies, these buns require a long fermentation time to develop rich flavor and texture.

  • Total Time: 17 hours 45 minutes
  • Yield: 6 hoagie buns

Ingredients

Starter

  • 1 cup potato flake starter

Dough

  • 3 cups bread flour
  • 1/2 cup water
  • 2 tablespoons honey
  • 1/4 cup softened butter
  • 1 teaspoon salt

Instructions

  1. Prepare Starter: Add your 1 cup of potato flake starter to the bowl of a stand mixer.
  2. Add Ingredients: Add the bread flour, water, honey, softened butter, and salt to the starter in the mixer bowl.
  3. Knead Dough: Attach the dough hook and knead on low speed for about 5 minutes. The dough should be sticky but pulling away from the sides of the bowl.
  4. Form Dough Ball: Remove the dough from the mixer and shape it into a smooth ball.
  5. Bulk Fermentation: Place the dough ball into a large, greased bowl. Cover tightly with plastic wrap and set in a warm place to bulk ferment for approximately 12 hours or until doubled in size. The exact time may vary depending on your home's temperature.
  6. Punch Down Dough: After fermentation, punch down the dough to release excess gas, then place it on a lightly floured surface.
  7. Divide and Shape: Shape the dough into a ball again and divide it into 6 equal pieces. For each piece, press into a rectangle, then roll up tightly and pinch the ends to seal.
  8. Second Proof: Place each shaped roll seam-side down on parchment paper. Cover with plastic wrap and let rise for another 2 to 3 hours until puffy. Timing depends on ambient temperature.
  9. Score Dough: Using a very sharp knife or scoring blade, make a single straight cut along the top of each roll to allow for expansion during baking.
  10. Bake Buns: Bake the hoagie buns in a preheated oven at 375°F (190°C) for 25 to 30 minutes, or until the tops are golden brown and the buns sound hollow when tapped.

Notes

  • Make sure the butter is softened to incorporate smoothly into the dough.
  • The bulk fermentation time can vary greatly depending on temperature; a warm spot around 75°F helps achieve consistent rising.
  • Use parchment paper to prevent sticking and make transferring to the oven easier.
  • Scoring is important to control the expansion and avoid bursting during baking.
  • Allow buns to cool completely on a wire rack before slicing to maintain structure.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Find it online: https://avascooking.com/potato-flake-sourdough-hoagie-buns-recipe/