Kneading and baking sourdough bread. Master Class.

[Sourdough bun]

A special feature of butter dough is the high presence of fats, sugar, eggs and yeast in it. For the best kneading of the dough, all food should be at room temperature. The leaven should be active at its peak, not peroxidized, with a pleasant sourness and aroma.

If you are using the capabilities of your bread machine for baking, then select the most suitable baking mode. It can be "Bread", "Cupcake" "Sweet bread". From my own experience I will say that the optimal mode for baking is 3 hours and 20 minutes.

So, at the beginning of kneading, the dough looks like this

At first, the dough is formed into a kolobok reluctantly, the main thing here is not to rush and restrain from adding flour, otherwise the baking will not turn out so airy.


The longer the dough is kneaded, the smoother and more homogeneous the structure of the bun becomes. It is important to keep track of the kolobok - it should be soft and elastic, but not liquid. At the end of the batch (or at a special signal from the bread machine), you can add raisins or candied fruits. It is better to add at the end of the batch, since if this is done at the initial stage, there is a high probability that the additives will practically dissolve (break into small pieces) in the dough, spoiling its aesthetic appearance.

At the end of the proofing process, the dough should expand significantly. A few minutes before the start of the baking cycle, grease the top of the muffin with an egg and sprinkle with sesame seeds, poppy seeds, seeds.




It should be remembered that the more leaven you put in the dough, the more intensively the bread will rise. But too much sourdough can acidify the bread and make the crumb rubbery.

For more details on the technology for making this bread, see the topic Sourdough bun