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Article: Sourdough Buns

Sourdough Buns
Sourdough Buns

Sourdough Buns

Sourdough buns

400g strong wheat flour
50g øland wheat whole grain
355g water
80g sourdough
10g salt

Course of action:
1. Autolysis
Mix water / flour and let it stand before you add your sourdough.

2. Add your sourdough a little before it peaks.
Stir on lowest speed for 10 minutes.

Now let the dough rest for 15 minutes.

3. Add your salt and stir for 8 minutes at lowest speed.
For the last 2 minutes, turn the machine up to maximum speed until the dough slaps against the sides.

Now let the dough rest for 15 minutes before putting it in an oiled bucket.

Let the dough rise outside at room temperature approx. 1/3 of its own size before refrigerating.

Then put it in the fridge (preferably 1-3 degrees) or leave it at room temperature and bake it later that day.

(If you want to bake the same day, it may be appropriate that it has raised itself to at least double the size.)

The next day, turn the dough out onto a floured board. You can also pour the dough over kernels or seeds. Cut the dough out and bake them on baking sheet at 240-260 degrees for 12 minutes. Be sure to add steam at the beginning of baking. This can be done in many different ways. Watch the YouTube channel for more tips and tricks for baking sourdough buns.

We are a fan of recipes that can be made both by hand and also with a mixer. Bodil from muttionline has a super sharp and detailed guide on how to do both. Find the recipe and see more right here "Sourdough buns with or without mixer"


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