Sourdough Discard Buns
Sourdough Discard Buns
Ingredients
200 g Room temperature sourdough discard (100% hydration)
30 g Sugar
250 g Bread flour (TWF series C 8615)
100 g Cold full cream milk
3 g Salt
30 g Unsalted butter
Directions
- In a stand mixer, add discard in mixing bowl, sugar, salt, fresh milk and bread flour into mixing bowl except for butter. Knead till all combined ( approx 3 – 5 mins)
- Add butter, knead till windowpane appears, pause and stop along the way to scrap down the sides of the bowl (approx 15 – 20 mins)
- Cover with cloth and proof for 2 – 3 hrs
- Punch down, divide accordingly and rest for 15 mins
- Shape and proof till it’s almost double (1.5 – 2 hrs)
- Sprinkle some cheese over the dough
- Bake at 175⁰ for 20 – 25 minutes
#8615 is a blend of different wheat varieties, soy flour and Bengal gram. With a protein content of 11.5-12%, this flour is ideal for leavened breads. It retains some germ and bran, thus giving an earthy flavor profile. It can be used for upto 70% hydration. It also gives amazing results for sourdough breads, buns, pasta, noodles, and dumplings
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