Tart buns with a sweet touch thanks to a berry muesli, perfect to start the day!
Ergibt: 10buns à 90g aprox.
33gwhite spelt flour
33gsweet sourdough starteror Lievito Madre
100gmuesliI took a berry muesli
176gwhite spelt flour
124gwhole spelt flour
62gwhole rye flour
Mix sweet sourdough starter and sugar with water and add flour. Knead into a ball and place in a clean glas.
Let proof about 5 hours at 28°C. The sweet sourodugh should be active and have doubled in size.
Mix the milk and the muesli together and let rest in the fridge until starting the main dough.
Mix all ingredients for the main dough except for the soaker. Once the main dough is completely kneaded add the soaker at slow speed. Do not knead much longer.
The bulk fermentation takes 1,5 hours at a room temperature of 23-24°C. The dough should just start fermenting but not double in size yet.
Then the dough goes in the fridge over night. After this the dough should have doubled in size and fill full of air.
Place the dough on the working surface, divide in pieces and shape into round buns. Place on a baking linen.
The final fermentation takes 1 hour (do a poke test to know if they are ready).
Turn over and place on a baking paper. Score and place in a 230°C warm oven with steam. Reduce the temperature to 210°C. The baking time takes approximately 20 minutes. After the first 10 minutes let the steam out.