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.

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.

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

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…

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…

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

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

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