KA Sourdough Hamburger Buns

Original King Arthur recipe: Sourdough Hamburger Buns Recipe

Pretty sure I have made these before. Excellent, especially in the hamburger pan -- but they are definitely larger buns and could be scaled back. I made a double-batch.

I was using a starter at 125% hydration, so I dialed back the water and upped the flour just a bit. I also adjusted to use double the amount of whole-grain, and used a combo of whole wheat and rye. Otherwise followed this pretty closely, including bulk fermentation and proofing times. Was worried the proof was too long, but I think these went nearly the full four hours.

The first pic below (seeded) were freeform, on a baking sheet. The second pic were proofed and baked in the KA hamburger bun pan.