Breakfast Buns

I have to refresh the Sodo sourdough this weekend, so I thought that would be a good excuse to made some buns suitable for housing bacon and eggs!

This will be a pretty standard 500g dough mix, but using skimmed milk instead of water for the production sourdough.

For the refresh:

  • 250g fridge starter
  • 175g strong white flour
  • 75g strong wholemeal flour
  • 25g rye flour
  • 250g warm water

Mix it all up, let it refresh in a warm place for at least four hours.

SAMSUNG CAMERA PICTURES

For the production sourdough:

  • 150g refreshed starter
  • 175g strong white flour
  • 75g strong wholemeal flour
  • 25g rye flour
  • 125ml warm milk
  • 1 tsp salt

Throw it all in the stand mixer and knead for ten minutes.

SAMSUNG CAMERA PICTURES

Then leave to rise for three hours, stretching and folding every hour.

SAMSUNG CAMERA PICTURES

Then form into four buns and proof for two hours. I didn’t weigh them… so that one in the bottom left is huge compared to the others…

SAMSUNG CAMERA PICTURES

One hour before they’re ready the oven goes on to max with the bread stone inside. And I top with various interesting thing like black sesame seeds, omega-3 sprinkles…

SAMSUNG CAMERA PICTURES

As soon as the buns go in it’s down to 200C fan, and cook for 10 minutes.

SAMSUNG CAMERA PICTURES

Most of the toppings have fallen off :( Once cooled I check the crumb. Yay!

SAMSUNG CAMERA PICTURES

Then it’s time to add bacon, egg and sriracha!

SAMSUNG CAMERA PICTURES

One thought on “Breakfast Buns

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s