Rustic Sourdough Buns

These sourdough buns have the familiar tang of sourdough, with a crisp crust and
soft interior, and are perfect for sandwiches and burgers!

Servings: 5 buns

Author:

Prep Time
15 minutes

Cook Time
20 minutes

Resting Time
7 hours

Total Time
7 hours, 35 minutes

Lunch Appetizer

American

Sourdough Bread sourdough buns

🧂 Ingredients

¼ cup + 3 tablespoons active sourdough starter

100 grams
2¼ cups +2 ½ tablespoons all purpose flour

(312 grams)
¾ cup water (lukewarm)

(175 grams)
½ teaspoon honey
¾ teaspoon salt
2-3 tablespoons seeds of choice (chia, sesame, poppy, sunflower & pumpkin seeds).*

1 In the mixing bowl mix together the water, honey and sourdough starter to
combine. Add the flour ⅓ at a time, knead for 5 minutes (speed #2) then add the
salt and continue to knead for another 5-6 minutes.
2 Move the dough to a lightly floured flat surface and from into a ball, place in
a lightly oiled bowl turning to lightly cover the dough and let rest 1 hour.
3 On a lightly floured flat surface, gently pat the dough into a rectangle and
fold like an envelope, turn the dough 90 degrees and refold. Again form into a
ball place again in the bowl, sprinkle with a little rice or semolina flour,
cover and place in the least coldest part of the fridge. Let rise 8-12 hours.
The dough can also be placed in a warm draft free area and let rise 4-5 hours.
4 When the time has passed, place again on a lightly floured flat surface and
divide into 4-6 balls. Place them on a parchment paper lined cookie sheet, cover
with a clean towel and let rise in a warm draft free area for 1 hour.
5 Pre-heat oven 400F (200C).
6 Spray or brush the buns with a little water, sprinkle with seeds of choice. Bake
for approximately 15-20 minutes. Move immediately to a wire rack to cool
completely. Enjoy!