Sourdough Buns

The set ingredients make 10 buns, each from 140g of dough.

Ingredients ¶

• 180g of leaven
  • 10g sourdough starter/leaven
  • 90g water
  • 90g wheat flour (T55/T550/Type 0)
• 525g wheat flour (T55/T550/Type 0)
• 200g potatoes, mashed so pick something floury, and cooled
• 100g butter, room temp
• 2 eggs
• 25g sugar
• 180g milk
• 60g water
• 12g salt
• another egg and a splash of milk for the egg wash before baking
• sesame seeds

Instructions ¶

• mix all except the potatoes and butter
• then incorporate the potatoes into the dough
• then the butter
• let the dough rest for about 30 minutes
• stretch and fold the dough then let it rest again
• repeat this for a total of 3–4 sets of folds
• after about 4 hours since the initial mixing the dough should have risen a good amount
  • although it could take more or less time depending on the ambient temperature
• either leave the dough in the bowl and put in the fridge for the night or divide now for baking
  • know that the buns need to rise for another 2–3 hours after shaping
• divide the dough into 10 ~140g pieces
• shape the pieces into buns and place on baking sheets lined with parchment paper
• leave to rise for 2–3 hours for lack of a better place I place the baking sheets in the cold oven
  
  
• brush with an egg wash before baking
• bake at around 200°C for 25-30 minutes keep an eye on this the first time
  
  
  • swap the sheets around midway through the bake as the top sheet tends to bake faster