Hamburger Buns

Mix the liquid culture with 1 cup flour and 1/4 cup of the water in a large mixing bowl.  This is working culture.  Proof 12 hours at room temperature (68-72 degrees) or 6 hours in a proofing box at 85 degrees.

Add 1 cup of the flour and 1/2 cup of the water.  Mix and knead until smooth.  Proof 8 hours at room temperature or 4 hours in the proofing box.  After proofing, this is the fully active culture.

Punch down.  Dissolve the salt in the remaining 1/2 cup water.  Add to the dough and mix well.  Reserve 1 cup of the flour for flouring the board.  Mix and spoon knead the remaining 1 3/4 cups flour into the dough 1 cup at a time.  When too stiff to mix by hand, transfer to the floured board and knead in the remaining flour.

Roll out the dough 1/2 inch thick.  With a 4-inch cookie cutter or biscuit cutter, cut out rounds.  (You can instead use an empty 15-ounce can with the lid removed or a water glass of the same diameter.)  Place on a baking sheet, sprinkle with the sesame seeds, and proof at room temperature 3 to 4 hours or in the proofing box 2 to 3 hours.

Bake in a preheated oven at 350 degrees for 15 to 18 minutes.  Remove from the baking sheet and cool on wire racks.