Makes at least 12 buns.
Ingredients
560g bread flour
300g filtered water
2-3 tsp salt
2 tbls olive oil
50g freshly fed sourdough starter
Method
Step 1
- Mix starter and water well in a large bowl.
- Add other ingredients and mix until a sticky mass is formed.
- Cover with a damp tea towel and leave to rest for 30 minutes.
- Strengthen the dough using the stretch and fold method. (Repeat every hour for 4 to 5 hours.)
- Cover and leave to proof for about 11 hours.
Step 2
- Flour work surface very well and gently tip out the wobbly dough.
- Be very careful with this baby! You want to keep it as airy as possible.
- Pinch off small bun size blobs and place on a well-floured tea tray, cover with a damp tea towel and leave to rise for a further five hours.
- For extra oven spring you can proof them in the fridge for the whole period or for the last 2 hours.
Step 3
- Prepare and heat your doppio living wood fired oven to between 500°F and 600°F.
- Heat your cast iron griddle for 10 minutes in the cooking section of the oven.
- Remove with care and sprinkle liberally with corn meal.
- Using a metal spatula gently place 4 or 5 raw dough balls onto the griddle, leaving ample room for rising.
- Bake for 3 to 5 min then remove the griddle and turn it around.
- Repeat until you get the desired appearance.
Serve immediately with whatever you like, but lashings of good butter are a must!
Can be frozen...if there are any left...