Sourdough bun
It went through cold fermentation. Sourdough buns are baked on the pan. This bun is soft inside and a bit chewy.
Sourdough bun
It went through cold fermentation. Sourdough buns are baked on the pan. This bun is soft inside and a bit chewy.
Open in Cookpad AppSteps
- 1
Mix the starter with 50 ml room temperature water.
- 2
Add the flour on top of starter. Mix them well and add the rest of water.
- 3
Mix it well and if it is really too sticky to handle, add 1 tbsp flour.
- 4
Keep it aside / autolyse for 30 minutes.
- 5
After 30 minutes, add 1/2 tsp salt. Remove the dough out to the counter. Stretch and fold the dough for 5-8 minutes until it is smooth and elastic.
- 6
Grease a bowl with a tsp oil. Place the dough into the bowl. Cover with wet towel and place in the fridge overnight.
- 7
The next morning, remove the dough out to the counter. Slightly flour dusted the counter and dough.
- 8
Divide the dough into 4-5 pieces. Shape it into ball and place it on the plate or tray.
- 9
Cover them with dry towel. Proof them for 1-2 hours.
- 10
After 1-2 hours, prepare a non-stick pan. Grease the pan with little oil. Heat it with low level.
- 11
Score the bread with sharp knife.
- 12
Place the dough into the pan. Cover the pan if it is possible with lid or plate.
- 13
Bake the bun with lid for 5-6 minutes. Open the lid and have a look. The bun will expand (if it is in the oven, it names oven spring). The bottom of buns should be golden brown and you may flip it.
- 14
Bake another side for another 5 minutes. Bake the side of bun by rolling them on the pan/standing it on the pan.
- 15
Transfer it to the rack. Let it cool down for 5-10 minutes. Slice it and use it to make chicken muffin sandwich.
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