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Tuesday 13 May 2025 02:16:10 GMT

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🌾Overnight Sourdough Morning Buns🍞 Full recipe and description below. Did you know that you can transform any sourdough bread recipe into delicious breakfast buns? Just skip the shaping and bannetons and place the dough directly into the fridge after bulk rise. Recipe⬇️ 400g Bread Flour 310g Water 80g Sourdough Starter 10g Crushed Maldon 1️⃣ In the morning, I feed 50g of starter with 80g unbleached bread flour, 20g rye, and 100g water. This 1:2:2 ratio slows the starter’s growth slightly compared to a 1:1:1 ratio. My starter peaked in about 5 hours. 2️⃣ Once the starter has peaked, dissolve 80g of starter in 305g of water. Add the flour and mix until no dry flour remains. Cover and let the dough rest for 30 minutes. 3️⃣ Add the salt and 5g of water, mix well until fully incorporated. Cover and rest for another 30 minutes. 4️⃣ Over the next 1.5 hours, perform 4 sets of coil folds, spaced 30 minutes apart. About 15 minutes after the last fold, I do a windowpane test to check gluten strength - if needed, I add a 5th coil fold. I handle the dough gently during the final folds to avoid degassing. 5️⃣ Cover and let the dough rise at room temperature until it has grown 75-100% from its initial size. If it’s cooler, I aim for a full double in size; if warmer, I refrigerate it earlier to avoid overproofing. This time I let my dough double in size, which took about 8 hours at ~21-22°C. When making buns, I bulk ferment the dough in a baking pan (around 25cm x 18cm), as I find it easier to shape the buns that way. 6️⃣ Place the dough in the fridge and let it rest until the next morning (or 12-24h)❄️ 7️⃣ In the morning, preheat the oven to 230°C. Sprinkle semolina on the dough, then flip it onto a lightly floured surface (semolina side down). Cut into 6 pieces, spray with water, and top with sesame seeds. I add my seeds to a plate and flip each piece into the seeds, but you can also just sprinkle the seeds on top. Bake for ~20 minutes at 230°C, and enjoy!✨ #sourdough #surdeig #sourdoughbuns #sourdoughrecipe #feedfeed

🌾Overnight Sourdough Morning Buns🍞 Full recipe and description below. Did you know that you can transform any sourdough bread recipe into delicious breakfast buns? Just skip the shaping and bannetons and place the dough directly into the fridge after bulk rise. Recipe⬇️ 400g Bread Flour 310g Water 80g Sourdough Starter 10g Crushed Maldon 1️⃣ In the morning, I feed 50g of starter with 80g unbleached bread flour, 20g rye, and 100g water. This 1:2:2 ratio slows the starter’s growth slightly compared to a 1:1:1 ratio. My starter peaked in about 5 hours. 2️⃣ Once the starter has peaked, dissolve 80g of starter in 305g of water. Add the flour and mix until no dry flour remains. Cover and let the dough rest for 30 minutes. 3️⃣ Add the salt and 5g of water, mix well until fully incorporated. Cover and rest for another 30 minutes. 4️⃣ Over the next 1.5 hours, perform 4 sets of coil folds, spaced 30 minutes apart. About 15 minutes after the last fold, I do a windowpane test to check gluten strength - if needed, I add a 5th coil fold. I handle the dough gently during the final folds to avoid degassing. 5️⃣ Cover and let the dough rise at room temperature until it has grown 75-100% from its initial size. If it’s cooler, I aim for a full double in size; if warmer, I refrigerate it earlier to avoid overproofing. This time I let my dough double in size, which took about 8 hours at ~21-22°C. When making buns, I bulk ferment the dough in a baking pan (around 25cm x 18cm), as I find it easier to shape the buns that way. 6️⃣ Place the dough in the fridge and let it rest until the next morning (or 12-24h)❄️ 7️⃣ In the morning, preheat the oven to 230°C. Sprinkle semolina on the dough, then flip it onto a lightly floured surface (semolina side down). Cut into 6 pieces, spray with water, and top with sesame seeds. I add my seeds to a plate and flip each piece into the seeds, but you can also just sprinkle the seeds on top. Bake for ~20 minutes at 230°C, and enjoy!✨ #sourdough #surdeig #sourdoughbuns #sourdoughrecipe #feedfeed

THE ENDING💍💍🤣 honestly i don’t even know why i was supeised at this. 💍💍 #gamer #terms #gf

THE ENDING💍💍🤣 honestly i don’t even know why i was supeised at this. 💍💍 #gamer #terms #gf

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