Sourdough Buns
This recipe makes 9 buns
They're gluten-free, knead-free, cold risen and can be made without a mixer! And they can also be made without sourdough, but then I just call them buns.
Crispy on the outside, juicy on the inside. The definition of a delicious bun, if you ask me.
These buns are so insanely easy to make and for me it's magical that you can make such a delicious gluten-free bun without a mixer.
The fact that they are cold risen is brilliant when you want freshly baked buns on the breakfast table, for example for a birthday.
They're also great for freezing and reheating in the oven or toaster oven.
Sourdough Buns
This recipe makes 9 buns
Preparation: 10 min. Baking time: approx. 30 min. Raise: min. 8 h.
Ingredients:
20g yeast OR 6-8g yeast and 150g active sourdough starter
12 g. salt
40 g. honey
6.5 dl. lukewarm water
30 g. Psyllium, fine grinded
150 g. GF oat flour
300 g. light GF flour, I used Doves Farm Plain White here.
Method (day 1):
Put the yeast (and sourdough starter if using), salt, honey and water in a bowl and stir out the yeast. Add the flea seed shells and whisk until jelly-like. This takes about 5 minutes. Mix the flour and add it in two or three batches and beat with the dough hooks of your hand mixer OR the dough hook of your mixer. Mix until the dough is homogeneous. If you're having trouble incorporating the flour, add a little extra water. I experience a huge difference in flea seed shells, and thus a huge difference in how solid my jelly becomes, which affects the absorption of flour.
Place the film in a tub or dish that measures approx. 20x20 and has a high rim so that there is room for the dough to rise. Cover with a tight-fitting lid and leave the dough to rise for 1 hour - or until the dough has doubled in size - at room temperature and then for 8-24 hours in the fridge.
Baking (day 2):
Remove the dough from the fridge to allow it to come together and gain a little temperature while the oven heats up. Place a baking sheet or baking steel in the oven and heat the oven to maximum temperature. Take a piece of baking paper and sprinkle with flour. Carefully lift the dough out - you can hold the film to get the dough out of the container. Turn the dough over so that it is film-covered side up so you can peel off the film. Divide the dough into 9 pieces either with a knife or a dough cutter. You may need two people to lift the baking paper onto the hot baking sheet. After 8 minutes, turn down to 230° and bake for another 18-20 minutes. Maybe a little longer. The most important thing is that the buns are baked until they are nicely golden and feel light and sound hollow when you tap them. The buns are best* freshly baked, but slightly COOLED. This is very important. Otherwise they will be sticky in the middle. But here they have a crispy crust and a nice juicy interior.
*lie, I actually think the buns are the BEST when they are warmed in the oven. Because the crispy crust that the buns have when they are freshly baked becomes a little softer as the bun cools. And I do NOT recommend cutting the bun before it has cooled slightly.
Tips and storage:
〰️ Sprinkle your favorite seeds and grains in the tub so that your buns get grains on top. I use a Stone Age Bread seed mix from Rema 1000 with sunflower seeds, flax seeds, sesame and pumpkin.
〰️ Sprinkle oatmeal on a baking sheet before flipping out your dough so that the buns get oatmeal on the bottom.
〰️ Replace the oat flour with rolled oats 1:1 for an insanely delicious oat bun.
〰️ Cooling: Let the sourdough buns cool completely on a baking rack before you pack them away. This will prevent them from becoming moist and soggy.
〰️ Paper bags or cloth: Store the sourdough buns in a paper bag or wrapped in a clean tea towel. This allows the buns to "breathe" and prevents the crust from getting too soft. Paper bags are better than plastic bags as they help keep the crust crispy.
〰️ Closed containers: If you prefer a softer crust, you can store the buns in a closed plastic bag or airtight container. However, this will make the crust softer, so it's a matter of taste.
〰️ Freezing: If you don't plan to eat the buns within a few days, the freezer is a good option. Freeze the buns in a freezer bag or wrapped in aluminum foil to preserve freshness. When you want to eat them, you can thaw them at room temperature and warm them briefly in the oven to refresh the crust.
〰️ Reheating: To restore the crispy crust, you can spray the buns with a little water and heat them in a preheated oven at 180-200 degrees Celsius for 5-10 minutes.
By following these tips, you can enjoy your sourdough buns for longer while they still taste fresh and delicious.
