Wheat buns
13 servings
240 minutes
Unleavened white buns with rye sourdough. Neutral taste, porous dough, very soft, but at the same time holds the filling perfectly. You can fill these buns with anything: morning omelet, salted fish with fresh cucumber, whipped cream with jam and God knows what else, as far as your imagination will allow.
1
Make wheat sourdough based on rye: mix 5 g of sourdough with 10 g of rye and 10 g of wheat flour, add 20 ml of water. On the second day, keep 5 g of the resulting sourdough and add 20 g of flour and water, and on the third day, you can switch the feeding to a 1/5 ratio — add 25 g of flour and the same amount of water to the remaining 5 g of sourdough. On the fifth day, the sourdough can be used.
- Water: 334 ml
- Wheat flour: 514 g
- Wheat sourdough starter: 46 g
2
Add yeast and starter to the water, mix with a whisk and let it sit for a couple of minutes. Add flour and salt. Mix in a mixer with a dough hook at medium speed for 8 minutes; the dough should be elastic.
- Water: 334 ml
- Dry yeast: 4 g
- Wheat sourdough starter: 46 g
- Wheat flour: 514 g
- Salt: 12 g
3
Place the dough in a greased bowl, cover with plastic wrap. After 45 minutes, take it out, remove the wrap, and place it in a warm spot (25–30 degrees) for 1.5 hours.
- Vegetable oil: 20 ml
4
Place the dough on an oiled surface, divide into 70-gram portions, and cover with film for 10 minutes.
- Vegetable oil: 20 ml
5
Shape the buns, make cuts, place on a baking sheet, and leave for an hour. Preheat the oven to 210 degrees. Bake for 15-20 minutes: in the first five minutes, spray the oven walls with water three times.
- Water: 334 ml
