But now it has finally succeeded and I have really baked a lot and got a super good sourdough up and running. And these sourdough buns are the result of many trials and now I have found the perfect recipe.
I can not take all the credit for the recipe. I have received expert guidance from Rwenin, and her guide to both sourdough and sourdough buns has been used. Now, however, I have mastered it and dare to experiment with slightly different types of flour. And the favorite is definitely oland wheat flour. It gives such a good taste and makes the buns a little coarser than with other types of flour.
Sourdough buns with oland wheat flour.
Sourdough buns with Oland wheat flour are quite easy, although they take some time to make. But I have gradually learned that it takes with good baked goods, ie time. Most waiting time. For the dough itself takes no time to slam together, but it does take time to make the beautiful, large holes that sourdough pastries should have.
If you want to make sourdough buns with øland wheat flour, then maybe start on a Sunday where otherwise you just have to be home and cuddle around a bit. Or one afternoon, if you feed your sourdough before work then it can be made when you get home. No matter when you make them, they are definitely worth the wait and I would recommend everyone to try your hand at sourdough projects!
INGREDIENTS
375 grms Cold Water + 45 grms
100 grm Sourdough
100 grm Oland wheat flour
100 grms Sifted Flour
300 grms Wheat flour
15 grms of Salt
PREP:
DAY 1:
Start by feeding your sourdough and leave it on the kitchen table for 3-6 hours. I have been following this guide to sourdough which I can highly recommend.
Mix together 375 g of water, sourdough and flour. I use a mixer, but you can easily do it by hand. Mix together until the flour is incorporated into the water and let stand for 1 hour.
Add the salt and knead. Every 5 minutes, add 15 g of water until you have a smooth and pliable dough. Do gluten test after 15 min for you, with wet hands stretch the dough, as shown here. If the dough cracks, knead for a few more minutes.
Let the dough rest for 30 minutes before folding it from north, south, east and west. Repeat the folding after 30 minutes, 1.5 hours and 2.5 hours. After the last folding, plastic wrap is placed over the dough and it is put in the fridge for min. 12-14 hours.
DAY 2:
Take the dough out of the fridge and let it “wake up”. It should preferably reach 25 ° C, or it should stand on the kitchen table for 2-3 hours.
Preheat the oven to 250 ° C hot air and insert a baking steel / baking stone and let it stand for min. 45 min before you start baking. This gives the dough a shock when it enters the oven, which forms the beautiful air holes in the buns. If you do not have baking steel, you can use the back of a frying pan.
Spread the dough on a floured surface and fold the dough again. Use a dough cutter to divide the dough into 10-12 equal parts and spread them on a baking sheet. You can see how I do it in my IG Story.
Change the oven from hot air to over and under heat. Put the buns in and let them bake for 10-12 min. Allow the buns to cool on a rack until serving.
The sourdough buns can stay 3-4 days at room temperature, or 3 in the freezer.
