Muffin bread – baked on the pan

I found out the easy method in making bread, let the dough rest overnight in the fridge and next day final shaping, proofing and baking. 

Ingredients

3 tbsp sourdough starter (strong/fed)

150 gram bread flour

50 gram whole wheat flour

100-120 ml water

½ tsp salt

Method

1. Mix all ingredients together except salt.

2. Rest them for 30 minutes.

3. Add salt, stretch and fold the dough until smooth for 4-8 minutes.

4. Place the dough in greased bowl, cover with wet towel and place in plastic bag (optional). It is enough when the bowl is covered with wet towel. 

5. Place it in the fridge overnight.

6. The next morning, it will be double in volume.

7. Sprinkle flour on counter top, place the dough on it, divide the dough into several pieces.

8. Shape the dough into ball.

9. Place it on the tray or plate, sprinkle the tray with some flour.

10. Cover the dough with dry towel and final proof for 1 hour.

11. Bake it on the non-stick pan (greased) with lower heat and cover the pan for 10 minutes. The bread will expand pretty good. 

12. After 10 minutes, the bottom of buns is golden brown, flip the bun and bake it for another 5 minutes until golden brown. Bake the side of bun as well by rolling them on the pan.

13. Transfer the baked bun on cooling rack and let it cool down before slicing it.