Rustic Sourdough Woodfired Buns

Rustic Sourdough Woodfired Buns

Makes at least 12 buns.


560g bread flour
300g filtered water
2-3 tsp salt
2 tbls olive oil
50g freshly fed sourdough starter


Step 1

  1. Mix starter and water well in a large bowl.
  2. Add other ingredients and mix until a sticky mass is formed.
  3. Cover with a damp tea towel and leave to rest for 30 minutes.
  4. Strengthen the dough using the stretch and fold method. (Repeat every hour for 4 to 5 hours.)
  5. Cover and leave to proof for about 11 hours.

Step 2

  1. Flour work surface very well and gently tip out the wobbly dough.
  2. Be very careful with this baby! You want to keep it as airy as possible.
  3. 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.
  4. For extra oven spring you can proof them in the fridge for the whole period or for the last 2 hours.

Step 3

  1. Prepare and heat your doppio living wood fired oven to between 500°F and 600°F.
  2. Heat your cast iron griddle for 10 minutes in the cooking section of the oven.
  3. Remove with care and sprinkle liberally with corn meal.
  4. Using a metal spatula gently place 4 or 5 raw dough balls onto the griddle, leaving ample room for rising.
  5. Bake for 3 to 5 min then remove the griddle and turn it around.
  6. 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...

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