Spelt & muesli buns
Tart buns with a sweet touch thanks to a berry muesli, perfect to start the day!
Ergibt: 10 buns à 90g aprox.
Zutaten
Sweet Sourdough
- 33 g white spelt flour
- 33 g sweet sourdough starter or Lievito Madre
- 15 g water 30°C
- 6 g sugar
Soaker
- 100 g muesli I took a berry muesli
- 100 g milk
Main dough
- sweet sourdough
- soaker
- 176 g white spelt flour
- 124 g whole spelt flour
- 62 g whole rye flour
- 4 g psyllium husks
- 290 g water
- 3 g fresh yeast
- 12 g salt
Zubereitung
Sweet sourdough
- 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.
Soaker
- Mix the milk and the muesli together and let rest in the fridge until starting the main dough.
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.
