The crunchiest sourdough buns. Recipe in the 1st comment #sourdough

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wulkan
Издатель
We are preparing the starter
50 g of starter
50 ml room temperature water
50 g flour
Leave at room temperature for 4/5 hours (until it activates and doubles its volume.)
dough
150 g of starter
350 ml water at room temperature
10 g of salt
500 g of type 00 flour
Add the starter, salt and flour to the water, knead until the flour is incorporated. Leave at room temperature for 4/5 hours, in the meantime do a few sets of stretches and folds.
When you notice that the dough is quite fluffy and risen well, you can form the buns, divide the dough into 10 parts or more, if desired, form balls and put them in the tray. Cover the buns with a towel and leave at room temperature for an hour, maybe 2, until you notice that they have risen a little. Preheat the oven to 230 C, brush the buns with oil and bake for 30/35 minutes at 230 C, or until they turn brown. (if you don't want to use it that day, you can put the dough in the fridge, when you want to use it, take the dough out of the fridge, leave it at room temperature for an hour and then form the buns)
* These buns are very crunchy! If the next day they are dry, put them in the microwave for 30 seconds, or in the oven at 190 C for 5 minutes, I assure you they will be the same as the first day!
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