Another day for experiment in my kitchen. I made buns with sourdough starter through cold fermentation. I added chia seeds into it. I baked it on non-stick pan.
Here is the ingredients that I used to make this beautiful dough of buns.
Starter feeding:
2 tbsp starter – 50 gr from the fridge
 |
| The appearance of buns after shaping and proofing for 90 minutes |
Starter feeding:
2 tbsp starter – 50 gr from the fridge
1 tbsp whole wheat flour -20 gr
2 tbsp all purpose flour / bread flour – 40 gr
3 tbsp water – 40 ml
Consistency starter – not too thick and not too watery. After feeding, I left the starter for 2 hours in room temperature.
The next morning, the dough has doubled in volume. I took out into the counter.
I mixed it with 1 teaspoon salt and 1/2 teaspoon chia seeds. Folded them togehter and let it be in the counter for 30 minutes.
I divided them into four buns and shape it into a ball.
I did final proofing on the plate with lightly flour dusted for 90 minutes so It did not stick on the plate. Even though it was stick a bit. I managed it to remove it. They doubled in volume out of my expectation.
I heated up the non-stick pan with the low medium heat. I place the buns one by one into the pan. With the medium heat, I baked it slowly each side minimun 8-10 minutes. They did even "spring" on the pan. I can't believe it but It happened even though it is not so high as in the oven. {I didn't make picture}
Baked it with low medium heat in the pan for longer time makes the buns evenly cooked through the middle. I baked once with high heat but the middle of the bun was uncooked properly.
Then I mixed it with the next ingredients as below:
2 tbsp whole wheat flour – 30 gr
3 tbsp all purpose flour / bread flour – 75 gr
All starter ingredients from above
3/4 cup - 1 cup water – 125 - 150 ml
Consistency dough – a bit sticky dough
Let the dough autolyse in room temperature for ½ hour, placed it in the fridge and cover with wet towel. Before I went to sleep, I folded the dough two times. Let it be in the fridge overnight.
The next morning, the dough has doubled in volume. I took out into the counter.
I mixed it with 1 teaspoon salt and 1/2 teaspoon chia seeds. Folded them togehter and let it be in the counter for 30 minutes.
I divided them into four buns and shape it into a ball.
I did final proofing on the plate with lightly flour dusted for 90 minutes so It did not stick on the plate. Even though it was stick a bit. I managed it to remove it. They doubled in volume out of my expectation.
I heated up the non-stick pan with the low medium heat. I place the buns one by one into the pan. With the medium heat, I baked it slowly each side minimun 8-10 minutes. They did even "spring" on the pan. I can't believe it but It happened even though it is not so high as in the oven. {I didn't make picture}
Baked it with low medium heat in the pan for longer time makes the buns evenly cooked through the middle. I baked once with high heat but the middle of the bun was uncooked properly.
 |
| the outlook of the bun - the holes of the bun |
 |
| The pan-baked buns for the Pav Bhaji Masala |
Comments
Post a Comment