Rustic Sourdough Buns
These sourdough buns have the familiar tang of sourdough, with a crisp crust and soft interior, and are perfect for sandwiches and burgers!
Ingredients
- ¼ cup + 3 tablespoons active sourdough starter 100 grams
- 2¼ cups +2 ½ tablespoons all purpose flour (312 grams)
- ¾ cup water (lukewarm) (175 grams)
- ½ teaspoon honey
- ¾ teaspoon salt
- 2-3 tablespoons seeds of choice (chia, sesame, poppy, sunflower & pumpkin seeds).*
*If using pumpkin or sunflower seeds soak them for 10 minutes in a cup of water. This keeps them from burning while in the oven.
Instructions
- In the mixing bowl mix together the water, honey and sourdough starter to combine. Add the flour ⅓ at a time, knead for 5 minutes (speed #2) then add the salt and continue to knead for another 5-6 minutes.
- Move the dough to a lightly floured flat surface and from into a ball, place in a lightly oiled bowl turning to lightly cover the dough and let rest 1 hour.
- On a lightly floured flat surface, gently pat the dough into a rectangle and fold like an envelope, turn the dough 90 degrees and refold. Again form into a ball place again in the bowl, sprinkle with a little rice or semolina flour, cover and place in the least coldest part of the fridge. Let rise 8-12 hours. The dough can also be placed in a warm draft free area and let rise 4-5 hours.
- When the time has passed, place again on a lightly floured flat surface and divide into 4-6 balls. Place them on a parchment paper lined cookie sheet, cover with a clean towel and let rise in a warm draft free area for 1 hour.
- Pre-heat oven 400F (200C).
- Spray or brush the buns with a little water, sprinkle with seeds of choice. Bake for approximately 15-20 minutes. Move immediately to a wire rack to cool completely. Enjoy!
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