Sourdough Rustic Buns

🧂 Ingredients

• ½ cup + 2 tablespoons water (lukewarm)
• ¾ teaspoon active dry yeast
• ½ cup +2 tablespoons milk (lukewarm)
• ½ cup sourdough starter (active)
• 1 tablespoon olive oil
• 1 teaspoon salt
• 3-3½ cups all purpose or bread flour

Instructions

• 1 In the bowl of the stand mixer add the water and sprinkle the yeast on top, let
  sit 5 minutes then mix together. Add the milk and sourdough starter combine with
  the flat beaters.
• 2 Add 3 cups of flour*, the olive oil and salt combine with the dough hook to form
  a smooth dough. Move to a lightly floured flat surface and form into a ball,
  place in a lightly oiled bowl, roll the dough to lightly cover in oil, cover the
  bowl with plastic wrap and place in a warm draft free area to rise. Let rise 2
  hours or until doubled in bulk.
• 3 Place the dough on a lightly floured flat surface and pat into a rectangle (10×7
  inches / 26x18cm) I made 4 buns but they were quite large, you could easily make
  6. Place the buns on a parchment paper lined cookie sheet approximately 3 inches
  / 7 cm apart. Cover with a clean tea towel and let rise in a warm draft free
  area for 45-60 minutes.
• 4 Pre-heat oven to 425F (220C).
• 5 Spray the buns lightly with water and sprinkle with flour. Bake for 10 minutes,
  then lower the heat to 375F (190C) and continue to bake for 15-20 minutes or
  until gold brown and baked through. Internal temperature for baked bread is 190F
  (88C). Immediately move to a wire rack to cool. Enjoy!

Nutrition Info