The sourdough twirly tops seemed to pass the test of the family jury (an honest crowd). They actually turned out so well, I thought I would make them again, as we’re off to another family gathering today.
Everybody usually bring food to these gatherings, and ever since they learned I know how to make bread, that is what ended up on my table. I always try not to go bananas when making bread for a large crowd, you want everyone to like it, no matter if they’re five or seventy years old.
Since my husband’s family is a giant one (compared to mine; I only have two cousins) we need a lot of bread. So besides the sourdough muffin tops, normal buns are up. Just to make it a little bit more interesting, I added some flaxseeds.
Duration: 24 hours for pre-dough to get active. Then 3 hours to let the dough rise and baking the buns.
Makes 16 buns.
- 195 g white (6.9 oz) sourdough starter
- 500 g filtered water (17.6 oz, not fluid!)
- 340 g of bread flour (12 oz)
- 518 g (18.3 oz) bread flour
- 2/3 cup flaxseeds
- 1 tbsp sea salt
- 2 tbsp honey
Mix starter, water and bread flour in a bowl. Wrap the bowl with cling wrap and let sit in room temperature for 24 hours, until the pre-dough is active, looking bubbly. Add sea salt, honey and flaxseeds. Mix in bread flour until it starts to feel like a dough. Take up the dough on your working bench and knead it further. Divide the dough into 16 pieces. Roll little buns and place on a tray. Let rise for 2 hours.
Put in a casserole dish with half an inch of water in the oven. Preheat it to 460°F and bake the buns for 15-20 minutes or until golden brown. The buns should sound hollow when knocking on the bottom.