Sourdough Spelt Buns
This recipe produces incredibly light and airy buns, I’ve had them literally balloon while rising, sometimes 3 times in size. The taste is also wonderful, I guarantee this will become your go-to recipe for buns after your first bite. Make sure to let the dough ferment overnight for the best results.
Ingredients:
200g – mature sourdough starter – Get your sourdough starter here.
115g – filtered water – 30°C (86°F)
115g – whole milk – room temp
2 tsp – salt (Himalayan, Real or grey sea salt preferred)
1 large egg – room temp
30g – extra virgin olive oil
485g – light (white) spelt flour – Note: you can also use all or a portion of whole grain spelt flour if you prefer. You may have to add 5g of water for every 100g of whole flour used.
Instructions:
This recipe makes 9 – burger sized buns (approx. 110g each) or can be shaped into hotdog or sub buns. Here is a link to a cool hot dog bun pan.
Start the dough the night before for best results.
In a non-metallic bowl, combine salt with the water and dissolve completely. Add the sourdough starter, milk, egg, and olive oil. Slowly stir in the flour and mix thoroughly. This Danish Dough Whisk makes it way easier to mix.
Form the dough into a tight ball.
Cover the bowl with plastic wrap and set in a warm place to rise overnight – 12 hours minimum.
The next morning, dump the dough onto a floured surface and knead for 2 minutes, adding more flour if required. The dough will come together quickly. Let rest for 30 minutes (uncovered is fine) then divide the dough into 9 equal portions.
Form tight rounds (or your preferred shape) with each piece of dough and place on a baking sheet lined with parchment. Loosely cover with plastic wrap so that the dough surface does not dry out.
Let rise in a warm place until the buns have doubled in size. This may take 4-8 hours.
When buns are ready, preheat your oven to 425 degrees. Bake for 23 – 27 minutes until super puffed and golden brown. Please share your results with us.
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