Sourdough sesame buns

bread
Sourdough sesame buns

Ingredients

makes 8
  • 475g strong wholewheat or white bread flour
  • 325–400ml room temperature water
  • 8g sea salt
  • 10g sugar
  • 140g sourdough starter
  • 2–3 tbsp soya milk
  • 1 tbsp sesame seeds

Directions

Cooking mode
  1. The day before baking, in a large bowl, add the flour, sugar and water. Mix together and let the dough rest for 1 hour.
  2. Add the salt mixed with 15g water and dimple your fingers into the dough to allow the salt to distribute evenly throughout the dough. Leave for 10 minutes.
  3. Add the sourdough starter and mix well. Wet your hands, lift and fold the dough over, turn the bowl by a quarter and repeat three more times. Repeat 3 times at 30-minute intervals, with a final 15-minute rest at the end. Cover the bowl with a damp tea towel and leave to rest for 4 hours. Transfer to the fridge overnight, about 12 hours.
  4. The next day, divide the dough into 8 equal parts. Roll each piece of dough on the counter to form a ball and shape into buns. Arrange on a lined baking tray, leaving even spacing between the buns. Cover with a damp tea towel and leave to rest for 4–6 hours, until almost doubled in size.
  5. Preheat the oven to 200°C. Lightly brush the buns with milk. Sprinkle with sesame seeds and bake for 30 minutes. Let the buns cool completely on a wire rack. Once cool, slice and enjoy with your favourite filling.
Baker Beanie Author

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