How to Bake Soft and Flavorful Sourdough Buns at Home. Recipe in the 1st comment. #sourdoughbread

Friends, I promised some time ago to show you how I bake sourdough buns, and I’ve finally gotten around to it. While they may not be as soft and fluffy as yeast buns—especially those made for burgers—they are healthy and delicious. I encourage you to try my method for guaranteed results. In this recipe, the dough is left in the fridge for 10-12 hours, which is different from sourdough bread, where the loaf ferments in the fridge.

Here is the recipe and preparation method:

Ingredients to activate the sourdough starter:

30 g (1 oz) sourdough starter
30 ml (1 oz) water
30 g (1 oz) flour
Mix all the ingredients together, cover with plastic wrap, and leave at room temperature for 3-4 hours until it doubles in volume and becomes porous and bubbly.

Ingredients for the dough:

400 ml (13.5 oz) water (room temperature)
The activated starter (90-100 g or 3-3.5 oz)
500 g (4 cups) all-purpose flour
150 g (1 cup) whole wheat flour
9 g (1.5 tsp) salt
In a bowl, pour the water, add the starter, and mix until dissolved. Then add the flour and salt. Knead the dough thoroughly for 4-5 minutes;
Cover the bowl with a kitchen towel and let it sit at room temperature for 40-50 minutes. After 40 minutes, you will see the dough starting to increase in volume.
Perform a set of stretch and folds. Cover the bowl with a kitchen towel and a plastic bag (to prevent the dough from drying out), and place the bowl in the refrigerator (at 37°F or 3°C) for 10-12 hours.
After 10-12 hours, preheat the oven to 140°F (60°C). Take the dough out of the fridge, divide it into 10 equal parts (or more, depending on how large you want the buns to be).
Shape the pieces into balls and place them on a baking sheet, leaving about 2 inches (5 cm) between each. Cover the balls with a kitchen towel and place the baking sheet (covered) in the preheated oven at 140°F (60°C) for 20 minutes.
After 20 minutes, you will notice the balls have increased in volume and formed a slight crust on top. Remove them from the oven and increase the oven temperature to 375°F (190°C). Let the buns sit at room temperature while the oven heats up.
Once the oven has reached the desired temperature, make a cut on top of each bun if desired. Then place the baking sheet back in the oven and bake for 30-40 minutes, or until they turn golden brown.
After baking, let the buns cool on the baking sheet; this will make them softer.
You can enjoy them either warm or cold, use them for burgers, or savor them with your favorite dishes. They are also delightful in the morning with butter and coffee.

Wishing you success and bon appétit!

[Ricettecaterina]

Friends, I promised some time ago to show you how I bake sourdough buns, and I’ve finally gotten around to it. While they may not be as soft and fluffy as yeast buns—especially those made for burgers—they are healthy and delicious. I encourage you to try my method for guaranteed results. In this recipe, the dough is left in the fridge for 10-12 hours, which is different from sourdough bread, where the loaf ferments in the fridge.

Here is the recipe and preparation method:

Ingredients to activate the sourdough starter:

30 g (1 oz) sourdough starter
30 ml (1 oz) water
30 g (1 oz) flour
Mix all the ingredients together, cover with plastic wrap, and leave at room temperature for 3-4 hours until it doubles in volume and becomes porous and bubbly.

Ingredients for the dough:

400 ml (13.5 oz) water (room temperature)
The activated starter (90-100 g or 3-3.5 oz)
500 g (4 cups) all-purpose flour
150 g (1 cup) whole wheat flour
9 g (1.5 tsp) salt
In a bowl, pour the water, add the starter, and mix until dissolved. Then add the flour and salt. Knead the dough thoroughly for 4-5 minutes;
Cover the bowl with a kitchen towel and let it sit at room temperature for 40-50 minutes. After 40 minutes, you will see the dough starting to increase in volume.
Perform a set of stretch and folds. Cover the bowl with a kitchen towel and a plastic bag (to prevent the dough from drying out), and place the bowl in the refrigerator (at 37°F or 3°C) for 10-12 hours.
After 10-12 hours, preheat the oven to 140°F (60°C). Take the dough out of the fridge, divide it into 10 equal parts (or more, depending on how large you want the buns to be).
Shape the pieces into balls and place them on a baking sheet, leaving about 2 inches (5 cm) between each. Cover the balls with a kitchen towel and place the baking sheet (covered) in the preheated oven at 140°F (60°C) for 20 minutes.
After 20 minutes, you will notice the balls have increased in volume and formed a slight crust on top. Remove them from the oven and increase the oven temperature to 375°F (190°C). Let the buns sit at room temperature while the oven heats up.
Once the oven has reached the desired temperature, make a cut on top of each bun if desired. Then place the baking sheet back in the oven and bake for 30-40 minutes, or until they turn golden brown.
After baking, let the buns cool on the baking sheet; this will make them softer.
You can enjoy them either warm or cold, use them for burgers, or savor them with your favorite dishes. They are also delightful in the morning with butter and coffee.

Wishing you success and bon appétit!

[ВенераГатауллина-ьп]

Одежда национальная, посуда специальная, ручки умелые и булочки и курочки всё в наслаждение и удовольствие для просмотра. Благодарю😊

[ambrosemclaren]

My dear, may you richly blessed for sharing your talents and knowledge with us.

Thank you!

[elvirafigueroa]

Catherine tú eres la única q incluye la receta explicada y nos ayudas a aprender mil gracias y todo siempre te queda muy bien,

[susanswales]

Thank you so much for showing us this method, I can almost smell them.🥰🇬🇧

[иринагнатюк-хе]

Как они хрустят при разрезе!😊Так и хочется налить прохладного молока в чашку и похрустеть булочкой, как в детстве .

[АнтонинаГонтарь-зм]

Какая красота!💖очень люблю ваш канал, подписана, хочу попробовать все ваши рецепты.💖🙏💖

[Penitten]

Thanks for sharing this! These buns look biblical

[alvarosolano]

THANK I LOVE THIS BREAD.
GOD BLESS YOU.

[kamerakn]

Kıyafetleriniz de güzel ve tertemiz ❤❤❤❤❤

[ЕленаСавченко-ру]

Спасибо большое за рецепт и Ваш труд .❤❤❤❤❤❤😊😊😊😊😊

[Нутика-пд]

Умопомрачительно соблазнительный хруст❤

[royruano]

Que maravilla de panes! Muy buena calidad tu harina.

[Zehra-lvro]

Tam bir ustalık örneği yaptığınız ekşi maya ekmekler 👌👍👏👏👏👏👏

[turquesa]

Estaba esperando ésta receta!! Gracias

[mariaesteves]

Bom dia! Fico emocionada au ver u que você faz é uma obra de arte, ! Gostaria muito de aprender a usar u fermento natural!

[Marí]

Que delicia 🥰❤ gracias por compartir tu receta 🥰❤❤❤❤❤

[Бабушка.-хц]

Да как же он хрустит вкусно! Почему я не рядом

[MiriamHasnaoui-ockn]

Ah ça y est c'est bon j'ai vu les ingrédients merci