Sourdough buns

Category: Bakery products
Sourdough buns

Ingredients

Dough:
Wheat leaven (100x100) 250g.
Wheat flour 150g.
Warm water 250g.
Dough:
All dough
Flour 500g. + Up to kolobok
Egg 1 PC.
Kefir 100g.
Mayonnaise 35g.
Sugar 60g.
Vanilla sugar 1package
Vegetable oil 60g.
Salt 1h l.
For lubrication:
Egg 1 PC.

Cooking method

  • Based on the recipe from the site author bia46 with my changes.
  • At first I wanted to do everything according to the recipe only without yeast at all. Yeah, where is there ...: girl_haha: At first it was a pity to throw away the excess sourdough, then the vegetable oil ran out, then ... in general, it turned out like this.
  • Making a dough. Mix the starter culture with water and flour. Leave on for 3 hours.
  • Mix the dough with kefir, egg, butter, mayonnaise in a separate bowl. Then pour into the HP bucket. Top 500g. flour, sugar, vanilla sugar, salt. "Dough" mode.
  • The volume of the kneaded dough turned out to be very large for my HP. In order not to rape her, when the dough became homogeneous, I pulled it out of the bucket, divided it into two parts.
  • I put one part in a bag and in the refrigerator. I'll do it tomorrow.
  • I put the second part back into the bucket and poured flour to the flour (by eye). After the end of the kneading, turn off the HP and leave it to rise the dough for 2-3 hours.
  • After a while, put the dough on a floured table. Divide into 10 parts. Perform the following "operations" with each part:
  • Roll out into a rectangle, sprinkle with sugar:
  • Sourdough buns
  • Twist along the large side, pinch the edges:
  • Sourdough buns
  • Fold the roll in half, seam inside, fasten:
  • Sourdough buns
  • Cut with scissors not completely:
  • Sourdough buns
  • Expand on two sides:
  • Sourdough buns
  • Place on a baking sheet covered with paper:
  • Sourdough buns
  • Cover with a towel and leave for 30 minutes. I put it on the stove. Brush with egg and sugar before baking.
  • Bake in an oven preheated to 220C for 20 minutes. Do not dry out! I hesitated, I got a little reddened!
  • I won't write anything about taste !! Simply divine !!
  • Sourdough buns
  • Some conclusions:
  • 1. You can not fool around with buns, but make small buns. I made one for testing - great !!
  • 2. To reduce the final amount of flour (so as not to divide the dough), you still need to use 200g of sourdough. as in the main recipe and kefir 50 grams.
  • 3. Excellent result - I will repeat!


Omela
Today I didn't bother with buns, I just made buns. She took the dough out of the refrigerator and left it on the table for 1 hour. Then in HP, "Dough" mode, I left it for 3 hours. Formed buns, proofing for 30 minutes. Baking for 20 minutes.

Sourdough buns

Sourdough buns

Again it is indecently tasty !!!
Girulka
cooked it yesterday. It turned out very beautiful yes! but! I didn’t like the taste, maybe the mayonnaise was superfluous there, I didn’t put kefir, the dough was very airy and not clogged to the touch, and when it was baked, it turned out to be heavy and, as it were, clogged, (I baked for 25 minutes at 180 degrees.) I don’t understand what is wrong. .......
Omela
ZHIRULKA You can see for yourself from the photo that the buns turned out to be airy. I use my own mayonnaise. It is not felt there to taste. What sourdough do you have? Didn't you put kefir at all?
Girulka
Quote: Omela

ZHIRULKA You can see for yourself from the photo that the buns turned out to be airy. I use my own mayonnaise. It is not felt there to taste. What sourdough do you have? Didn't you put kefir at all?

I didn’t put kefir, but the sourdough was ordinary like a French woman ... here it’s interesting that the dough was excellent in consistency and went well, but it didn’t work out very well
Omela
ZHIRULKA It's hard for me to draw any conclusions without seeing your dough and cooking process. Alternatively, the dough could stand. The only thing I can advise (if you have a desire) is to do everything according to the recipe.Let not a full, half batch, and then you will draw conclusions. And so - it turned out to be a different recipe, and a different result. Good luck!
Girulka
then most likely I am inclined to the dough slightly overstayed.
Girulka
Oh, and what crackers came out of these failed buns !!!!!! well, just as before there were mustard, vanilla with raisins in the boxes ..... the dough is just very similar, only there are no raisins inside, but very, very much!
These were our favorite crackers, but I have not eaten them for more than 2 years because of the abundance of some different chemical in the composition, and all this time I was thinking where to get a recipe for these scoop croutons - there, after all, the dough is not simple interesting.
So that the recipe has been adopted and if the next time the buns do not work out again, then at least we eat crackers!

P.S. no offense to the recipe Omels , I sometimes do not dock with the handles!
Albina
It is a pity that the recipe did not catch my eye a little earlier when I dabbled in buns. But nothing I'll do them too

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