Sourdough beer buns

Category: Sourdough bread
Sourdough beer buns

Ingredients

Rye sourdough 100% 250g.
Beer (light or dark, the taste changes depending on the variety) 125g.
Egg 1 PC. (55g.)
Rye flour 85g.
Wheat flour 1c. 100g.
Wheat flour sun 190g.
Salt 1.5h l.
Molasses (sugar, honey) 1 st. l.
Vegetable oil 1 st. l.
Homemade mayonnaise 1 st. l. (25g.)
For glaze:
Beer 1 st. l.
Salt 1 \ 2h. l.
Rye flour 1 st. l.
For sprinkling (optional):
Sesame, cumin, coriander, flax seeds

Cooking method

  • Stir the leaven with beer, molasses, egg, mayonnaise, butter, pour it into a bucket of HP. Top with flour, salt. Dough mode. After kneading HP, turn off and leave the dough to rise for 2 hours.

  • When the dough is ready, place on a floured table and divide into 8 pieces. Roll each piece into an elastic ball so that during proofing it rises up and does not creep along the sides. To do this, put the ball on the table without flour, cover it with your hand and start rolling, in a circular motion, holding it with your thumb (20-25 times):

  • Sourdough beer buns

  • Very tender and tasty buns !!!

Note

It was actually supposed to use a total of 250g. rye flour and 250g. wheat, but rye suddenly ended. Had to use what was left!

Take the recipe as a basis

Lozja
Well, and I put all the beer in the bread, today the last one is gone (all the time I bake your beer with sourdough bread, I can't stop everything - I like it so much). We need to get some beer again, or something ...
Omela
Lozja , and bake to your health !!! And as you want variety, so will try the buns !!
Ilona
Mistletoe, and here are my buns according to your recipe ... Only the roof of everyone "tore", although they were far away, probably it was still necessary to wait ...

Sourdough beer buns Sourdough beer buns
Omela
ilonnna , good buns turned out !! And it broke - the dough was not cool when kneading ??
Ilona
No, it was soft ... but cooler than wheat buns and pies.
Omela
My dough was soft .. try adding some water next time.
Ilona
Ok, I'll try. Oddly enough, the boys liked it. With soup they drank a bun
Yesterday we turned off the heating (an accident), so I was warming myself ... the whole evening until 2 am the oven plowed) I baked pies and bread, and buns)
Omela
Quote: ilonnna

here I was warming myself ... the whole evening until 2 am the oven plowed) I baked pies and bread, and buns)
MALADEC !!!
Ilona
Yes, not quite ... the bread will not work out so that it would be absolutely delicious with sourdough. Yesterday I baked "Peter Reinhart's basic starter culture", before that "French baguette with sourdough" something was wrong ... Children say that they are a little rubbery, but they want to be tender. I baked Italian, like the holes are large (in French, too, you do not have a dense crumb, everything is as it should), but something is wrong. Children say they all taste the same. Is it sourdough, I think?
Omela
ilonnna , here is already a matter of taste. Personally, I like sourdough rye breads, but wheat bread tastes better with yeast. My favorites: ht 🔗 and https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=103534.0.
Ilona
I also really like wheat yeast. But lately, something has all been consumed by industrial yeast, and by herself and by her family I have noticed that then everything gurgles in my stomach. So we switched to sourdough. This did not affect the quality of the pies and buns (they fly away in a moment! It will be necessary to lay out the recipe) But they do not like bread ... I baked it here with yeast with the addition of semolina. It turned out to be fluffy, they shout: “Here, here! This is what we need!” I’m trying to find a recipe with the so-called “fluffy” pulp. I’m new to sourdough.My first leavens are now about a month old. I just think, if you make it with a different wheat sourdough, can you get a fluffier bread or with any sourdough it is not possible without factory yeast? Or maybe I'm just still clumsy?
Ilona
Mistletoe, are the proportions correct for the glaze in the recipe? I got a thick porridge. I smeared it with a brush, of course ... but what would it shine, as in the picture, what should be done? Or did you grease them with oil before the photo session, and took pictures until it was absorbed?
Omela
To shine - I grease with vegetable oil. The crust becomes softer and more aromatic. Here are some fluffy wheat breads:

Sourdough lace

Sieve on sourdough

If the glaze is too thick, you can dilute it.
Ilona
Mistletoe, I've tried them before. They turn out delicious, but apparently I need to work on something. Sitny turned out delicious, I posted a photo there and said thank you, but on the trail. no one eats for a day. Either I store it incorrectly (in a bag, as is usually the store bread), or this is a feature of sourdough bread, or maybe I do not make it that way. By the way, what does it depend on (if you know of course?) Acidic acid, it probably depends on the fact that you need to shorten the proofing time, or maybe it depends on the leaven ... I still have a lot of different questions. But nevertheless, I am already gradually beginning to understand something and get results) By the way, thanks from my mother for the beer buns. She came to visit, and she really liked them!
I also found a recipe for "Airy sourdough bread" here at Kava's, I will have to try it too.

And now the question is not entirely in the subject: how do you attach a link to the text? That is, the name of the recipe "Sitny" is obtained by reference. I want that too!
Omela
ilonnna , and how do you knead the bread? Combine or HP? The acidity depends on the leaven. Where do you store it and how do you feed it?

How to insert a quote into a post: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=29593.0
marina16
Mistletoe !!! How to make sourdough? The easiest pliz recipe
Omela
marina16 , leavens live with us HERE. Choose the one you like. I have liquid French. Good luck!
Leming
Omela, thanks for the recipe. I'm trying to master sourdough baking. I got buns like this
🔗
Omela
Leming, gorgeous buns turned out!)

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