Airy and tasty sourdough buns

1. Make or buy a sourdough

This recipe requires you to have a live sourdough. Feed your sourdough approximately half/half, and when it has risen to double size, you can use it to bake with (see above image).

2. The dough itself

At first it doesn't look like a dough - more like a porridge... but as you fold your dough, it will become firmer and firmer.

• Mix water and sourdough together until it is a homogeneous mass.
• Add the flour and salt and stir until it is also a homogeneous mass.

3. Folding method - this is how you fold sourdough bread

When you have your finished dough, you fold it about 5 times during the next about 3 hours. Again - I do everything a bit by chance... sometimes I fold it over 2 hours, other times over 5 hours, other times something completely different. It works well for me to freestyle a bit. Then leave it in the fridge overnight (or at least 8 hours).

Cathrine Brandt here made a video where you can see how to fold the dough (once again – I can really give a shot to her website. There are SO many good bread recipes)

4. Baking the sourdough buns

• Carefully turn the dough out onto a floured board. Use a wet dough scraper to get the dough out, making sure to touch the dough as little as possible to preserve the air/rise.
• "Cut" out the buns - the dough is very soft, so it's a quick process from cutting to putting it on the baking sheet. If you have baking steel or a pizza stone, you can heat it up and put the buns on the baking paper onto the stone/plate.
• Turn up to 250 degrees hot air. Put the buns in and then turn down to 220, after which the buns bake for about 20 minutes, or until they are golden. They should be a little black in places - it just gives good taste
  (seriously… they are really good)