Milanese sourdough bun

Category: Sourdough bread
Milanese sourdough bun

Ingredients

active wheat sourdough 100% moisture 400 gram
wheat flour / grade 200 grams
unfermented malt (white) 4 grams
instant yeast 2.5 grams
salt 9 gram
vegetable oil (olive) 20 grams

Cooking method

  • I showed such buns here... I decided to cook them not with pulish, but with sourdough. In that recipe, I added gluten, and here I took regular premium flour. Everything worked out. Let's get started.
  • Feed the starter culture 6-8 hours before kneading.
  • Dough
  • Mix flour with malt and yeast.
  • Add flour mixture to the sourdough and start kneading.
  • As soon as the dough is all moistened (do not be alarmed, it will be "torn"), add oil a little.
  • Add salt. Knead for a couple of minutes.
  • The dough lags well behind the bowl.
  • Milanese sourdough bun The dough is dense. It should be so.
  • We put the dough in a bowl, cover and put in a warm place for 30 minutes.
  • We take it out, divide it into 8 parts using a scale, round it and leave it under the foil for 10 minutes.
  • Milanese sourdough bun Roll each piece into a long tongue, about 50 centimeters. It's hard to roll. I think you can use a dough sheeter. The base should be wider than the top.
  • Milanese sourdough bun We turn into a roll.
  • We put on proofing immediately on a baking sheet covered with paper. Proofing for 60-70 minutes. Don't expect the workpiece to grow too big.
  • Milanese sourdough bun We make a deep cut in the middle.
  • We put the baking sheet in the oven at a temperature of 250 degrees. We create steam. We immediately lower the temperature to 230 degrees and bake for 20 minutes.
  • We take out, let cool and enjoy!
  • Milanese sourdough bun
  • Milanese sourdough bun
  • Milanese sourdough bun
  • Milanese sourdough bun
  • Milanese sourdough bun
  • Milanese sourdough bun
  • Delicious bread!

The dish is designed for

8 pieces

Time for preparing:

2.5 hours

Cooking program:

harvester, oven

Note

The recipe is my variation on Geisler's recipe. I don't even know which buns I liked better? Bread is excellent in both cases. The taste of the buns is different and the crumb is different. It's up to you to choose. Recommend!

Kras-Vlas
Well it is necessary to create such beauty !!! The mind is incomprehensible ...
Angela
Well done !!!
paramed1
Angela, hurray, now I also have wheat sourdough - overfeeding from rye! Today I baked the third bread, I did it without yeast. Your buns are next! The grandchildren will be brought in for a few days, and they adore such pastries. Thank you for the beauty!
Innushka
Yum-Yum
ninza
Angela, clever and beautiful! These are buns - lovely sight! Want to bake, no white malt. Can't you live without it?
ang-kay
Olya, Veronica, Innushka, Nina, thank you, my dear ones, for your attention and kind words.
Quote: paramed1
I now also have wheat sourdough - overfeeding from rye!
Veronica, I congratulate you. My first sourdough was also overfed with rye. Now I keep only wheat made from fruit yeast. When you need rye, I just feed part of it with rye flour a couple of times.
Quote: ninza
no white malt. Can't you live without it?
Nina, Peki calmly without him.
paramed1
Angela, we mainly bake wheat-rye bread, so rye has been baked for a long time, and we have put wheat bread especially for such delicacies, for pies. And I completely trust your recipes, I did a few - no problem!
ang-kay
Veronica, Thank you.
paramed1
Angela, Duc so it is! Only one truth!
Tumanchik
Stunned, well, straight croissants. The dough is straight to exfoliate! Nice buns dear. NOT just beautiful, but masterpiece!
Rada-dms
What delicious buns !! I'll get to them soon!
Maroussia
Buns
Angel, very beautiful, that they are delicious, I have no doubt
We'll have to start the leaven ...
ang-kay
Tumanchik, Rada-dms, Maroussia, thank you girls for your attention and praise.
Quote: Maroussia
We'll have to start the leaven ...
Maroussia, you can and without leaven. Here you go! Milanese bun.
paramed1
Angela, do you need steam for all 20 minutes of baking?
Tricia
Angelathat the first Milanese buns, that these are a pure delight. And what shape - incredibly seductive bagels. I have bookmarked the recipe, I will definitely bake, I will bring a report.
ang-kay
Anastasia, thank you very much. They taste very good too. I will wait for the impression.
Quote: paramed1
Do you need steam all 20 minutes of baking?
How much will turn out. Pour more water. We just do not remove it and do not ventilate the oven.
Anna in the Forest
Angela, aerobatics! Thank you! and what does unfermented malt give?
ang-kay
Anna, Thank you. Improves fermentation in dough. Like so.
Vladimir13
Milanese sourdough bun

Delicious! For my taste, a little less salt is needed.
Thanks for the recipe !!!
ang-kay
Vladimir, good buns turned out) Well done.
Quote: Vladimir13
For my taste, a little less salt is needed.
As they say, the first time with the recipe, and then the salt, sugar, spices, everyone adjusts for themselves. This is normal.
Thanks for the great report)
Lyudmila_K
Angelawhat an interesting beautiful buns! I also want to try. Have questions. Is it possible without yeast, because the leaven is not enough at all. I am not against yeast, but why, if so much leaven? And what does malt do? I do not have it. And you want such rolls. Can you replace it? I read once that as a last resort, instead of malt, you can take a little sugar (is it here to improve the rise of the dough, or not?)? Or will the substitution change the taste?
ang-kay
Ludmila, I almost always bake bread with yeast. I like the bread itself better, its taste and crumb, and my time is saved. Nobody forbids doing this without them. A lot has been written on the Internet on specialized sites about malt and its replacement. And here you can find information. Read, useful. I see no reason to rewrite all this here)
Lyudmila_K
Angela, I read about malt, I use fermented for rye. I understand that it improves the dough. That is not the question. Does it strongly affect the taste in this particular recipe, in this amount? Because if I introduce a replacement or abandon it altogether, it will be a completely different taste? I understood about yeast.
ang-kay
Will not affect the taste. Improves the structure of the dough, prolongs freshness and improves fermentation.
Lyudmila_K
Thanks for the recipe!
Of course, it turned out a little differently for me, because for the first time I made such a dough and molding is not familiar to me, but I am satisfied with the result. I did not cut the buns, or rather cut two - I did not like it, because they were already very distant and crumpled with a knife (which I was very surprised, they stood for an hour, baked without yeast). I have not yet got hold of white malt, I baked without it. It took a little less flour, otherwise it would have been stone dough (the dough came out as in the photo, then I did not add flour, apparently I have it drier). She rolled it very thinly, but rose quite strongly - I did not expect it.
Milanese sourdough bun
It turned out something like bagels, ate quickly.
ang-kay
Ludmila, well, fine. Proofing is a relative concept. It is influenced by the temperature, the strength of the leaven and yeast. Therefore, you need to monitor it carefully and adjust for yourself. Beautiful rolls turned out, but in my opinion, the dough was not as dense as needed, and therefore rose stronger and faster. But the main thing is that I am satisfied with the result. Thank you for such a beautiful and detailed report)

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