Easy to make wet buns with sourdough, of course.
Water bun with sourdough
If you're in the mood for a delicious bun, try this simple recipe.
Ingredients
- 450 g flour
- 260 g Water lukewarm
- 50 g yoghurt
- 120 g sourdough Active
- 11 g salt
Instructions
- Mix all ingredients except the salt and start kneading the dough. A few minutes kneading then add the salt and knead the dough completely. Then leave to rest for 1 hour in an oiled rising pan.
- We start to produce air in our dough by folding it. Make the first fold, then rest the dough in a greased rising pan for 45 minutes.
- Now for the second Folding service, then let the dough rest again for 45 minutes.
- Make the third and last fold, then rest the dough for 1 hour and put it in the fridge to rise for 10-12 hours. (If you want to bake it the same day, shape the buns after 1 hour and let them rise for about 4 hours at around 24 degrees.)
- Take the dough out of the fridge and let it temper at room temperature for 1-2 hours.
- Divide the dough into dumplings of any size; I recommend 110-120 grams, then roll and shape the buns and line them on a baking sheet lined with baking paper. Cover with a tea towel and leave to rise at 24°C for about 4 hours.
- Preheat the oven to 200°C on the top and bottom baking programmes.
- When the buns are fully cooked, put them in the oven, set it to hot and immediately reduce the temperature to 180 degrees. Bake for 30-35 minutes.
