Carla's Durum Buns with Sourdough
|freshly milled (wholemeal) durum flour||700 grams||24.71 oz||73.68%|
|"normal" (strong) wheat flour||250 grams||8.83 oz||26.32%|
|water||800 ml||27 teaspoons||84.21%|
|fresh yeast or 1/2 teaspoon dry yeast||20 grams||0.71 oz||2.11%|
|salt||1 grams||0.04 oz||0.11%|
|rye sourdough||80 grams||2.82 oz||8.42%|
- Total Flour Weight:
- 950 grams
Percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the starter is not counted. This recipe was originally in grams and has been automatically converted to other measures.
In the evening before baking-day:
Mix flours and salt. Make a well in the middle and mix yeast with a bit of the water. Leave until bubbly. After about 15 minutes add sourdough and more water. Mix lightly with a fork and then knead until a dough forms. Add more water as needed. Water quantitiy may vary depending on flour quality.
Cover bowl with a wet kitchen towel and leave either in the fridge or on the kitchen table depending on temperature. Recommended temperature: 8 to 12 degrees C.
Fold dough a couple of times when passing through the kitchen. I use a rubber spatula for this. Although the dough is quite wet one can "feel" how it firms a bit every time it gets "folded". I place the bowl prominently in the kitchen so I see it every time I pass through!
If you want to have fresh buns for lunch heat up the oven at about 10 a.m. Tip out the dough onto a floured surface and fold carefully and lightly. Don't use too much force at this stage as you don't want to destroy all the nice bubbles in the dough.
Divide dough into even portions and quickly form round buns. Quickly because otherwise the dough will stick to your hands! Let them rest on some flour for 5 to 10 minutes with the seam up. Often one is just finished with the last round one when the first ones are ready to be formed into
The long buns are now set onto a baking tray with the "seam" down and have a last rest period before being sprayed with water and slashed. Then straight into the hot oven (250 degrees C).
Big buns need approx. 15 minutes, small ones not more than 10 minutes. If they need longer then try for a higher temperature next time. If you use steam they will look even better. I never do it and they are fine without - as long as they are thoroughly wetted before going into the hot
If you do not like the "whole" wholemeal then try sieving the flour to remove some of the bran. If your flourmill produces very fine flour that is not necessary.
If you don't keep a rye sourdough you can use your wheat sourdough and just add some rye flour to the flour mix.