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100% Whole Wheat Sourdough Buns #sourdough
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Ingredients:
4 cups whole wheat flour (500 g)
1/2 cup active sourdough starter (100 g), fed 4-6 hours before, bubbly and ready
1 1/2 cups warm water (370 ml) (adjust if the dough feels too dense)
1 1/2 teaspoons salt
Instructions:
Initial Mixing: In a large bowl, combine the whole wheat flour, sourdough starter, water, and salt. Mix the ingredients by hand or with a spatula until you achieve a cohesive dough.
Kneading: Gradually, the dough will become more elastic. If it feels too dense, add a bit more water, about 2 teaspoons (10 ml) at a time.
Bulk Fermentation: Cover the bowl and let the dough ferment at room temperature for 3-4 hours. Every hour, perform a series of folds to develop the gluten: lift the edges of the dough and fold them over the center. This will help create a fluffier texture.
Cold Fermentation: After the 3-4 hours of room temperature fermentation, cover the bowl and place it in the refrigerator for 8-12 hours. This extended cold fermentation deepens the flavor and makes the dough easier to work with.
Shaping the Buns: Remove the dough from the refrigerator, divide it into 10-12 equal portions, and shape each piece into a round bun. Place the buns on a baking sheet lined with parchment paper or lightly greased. Let them rise at room temperature for an additional 1.5-2 hours until they’re well-puffed.
Baking: Preheat your oven to 430°F (220°C). For a crispier crust, mist the buns with water before baking. Bake the buns for 20-25 minutes until they are golden brown. To create a softer crust, place a dish of water in the oven for steam.
Cooling: Remove the buns from the oven, cover the baking sheet with a clean towel to keep the buns soft, and let them cool.
Tips:
For a finer texture, you can use warm milk instead of water.
Brushing the buns with milk or water before baking will give them a shinier appearance.
Enjoy your delicious whole wheat sourdough buns! Let me know if you’d like more tips or any further assistance.
4 cups whole wheat flour (500 g)
1/2 cup active sourdough starter (100 g), fed 4-6 hours before, bubbly and ready
1 1/2 cups warm water (370 ml) (adjust if the dough feels too dense)
1 1/2 teaspoons salt
Instructions:
Initial Mixing: In a large bowl, combine the whole wheat flour, sourdough starter, water, and salt. Mix the ingredients by hand or with a spatula until you achieve a cohesive dough.
Kneading: Gradually, the dough will become more elastic. If it feels too dense, add a bit more water, about 2 teaspoons (10 ml) at a time.
Bulk Fermentation: Cover the bowl and let the dough ferment at room temperature for 3-4 hours. Every hour, perform a series of folds to develop the gluten: lift the edges of the dough and fold them over the center. This will help create a fluffier texture.
Cold Fermentation: After the 3-4 hours of room temperature fermentation, cover the bowl and place it in the refrigerator for 8-12 hours. This extended cold fermentation deepens the flavor and makes the dough easier to work with.
Shaping the Buns: Remove the dough from the refrigerator, divide it into 10-12 equal portions, and shape each piece into a round bun. Place the buns on a baking sheet lined with parchment paper or lightly greased. Let them rise at room temperature for an additional 1.5-2 hours until they’re well-puffed.
Baking: Preheat your oven to 430°F (220°C). For a crispier crust, mist the buns with water before baking. Bake the buns for 20-25 minutes until they are golden brown. To create a softer crust, place a dish of water in the oven for steam.
Cooling: Remove the buns from the oven, cover the baking sheet with a clean towel to keep the buns soft, and let them cool.
Tips:
For a finer texture, you can use warm milk instead of water.
Brushing the buns with milk or water before baking will give them a shinier appearance.
Enjoy your delicious whole wheat sourdough buns! Let me know if you’d like more tips or any further assistance.
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