sourdough sugar cheese bun

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Sourdough sugar cheese bun

This recipe is an adaptation from Corner Cafe, due to a need to use up sourdough discard.

Sourdough sugar cheese bun

  • 200 grams strong white bread flour
  • 150 grams unbleached cake flour
  • 300 grams 100% hydration sourdough discard (less than 5 days old)
  • 15 grams milk powder
  • 50 grams caster sugar
  • 6 grams salt
  • 3 grams instant yeast
  • 1 egg, lightly beaten
  • 75 grams water
  • 50 grams unsalted butter, softened

Topping

  • Coarse sugar
  • Laughing cow cheese cubes
  • Milk for glazing
  1. Mix all ingredients except butter into a mixing bowl. Knead until a soft dough forms (medium gluten development).
  2. Add butter and knead until window pane stage.
  3. Proof in a lightly greased bowl for 60 minutes or until doubled in size.
  4. Tip dough onto a lightly floured counter and knead lightly to remove gas.
  5. Divide into 12 portions. Roll into a ball and rest for 10 minutes.
  6. Shape dough as per your desire. Proof on a lightly greased baking tray for 60 minutes, or until doubled in size.
  7. Preheat oven to 190 C.
  8. Glaze with milk and sprinkle sugar. Score bun and place cheese cubes on the bun.
  9. Bake for 20-25 minutes until light brown in color.

These buns are delicious! Soft and light with a wheat fragrance and a light crunch from the coarse sugar.

Sourdough sugar cheese bun1

 

 

sourdough oat bread

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Sourdough oat breadThis is an improved version of the light oat toast posted last week.

The oat fragrance is quite strong and everyone who tasted this bread gave it a thumbs up!

Sourdough oat bread

Pre-ferment

  • 360 grams 100% hydration sourdough discard (not more than 5 days old)
  • 150 grams all-purpose flour
  • 134 grams strong white bread flour
  • 85 grams water
  • 7 grams salt

Main dough

  • 220 grams oat flour
  • 27 grams milk powder
  • 7 grams salt
  • 80 grams sugar
  • 160 grams oat milk
  • 3 grams instant yeast
  • 50 grams unsalted butter, softened
  1. Mix starter, flour and water in a large bowl. Knead to form a soft dough. Once dough is formed, add in salt and knead lightly to combine. This should take about 5 minutes by hand. Place in a lightly greased large bowl, cover with cling wrap and place in fridge for at least 17 hours.
  2. For main dough, mix everything except butter. Knead to form a rough dough. Tear preferment into small pieces and knead in. When a pliable dough is formed (or medium gluten development), add in butter and knead till windowpane stage.
  3. Proof in a lightly greased bowl for an hour, or until doubled in size.
  4. On a lightly floured counter, press down and knead dough lightly to remove gas.
  5. Divide into your desired portions. Roll into a ball, cover loosely and leave to rest for 10 minutes.
  6. Roll out each ball of dough into a rectangle. Fold in the longer sides towards the center. Pinch to seal. Roll up. Place in desired tin.
  7. Proof for an hour. Preheat oven to 350 F.
  8. Bake at for 45 minutes or until bread internal temperature reaches 200 F.
  9. Remove from tin immediately and let cool completely.

Oh happy day, a good recipe to make bread for weekday nights.

Sourdough oat bread1