Ingredients:

  • 100g Active Sourdough Starter (100% hydration)
  • 400g Strong White Bread Flour
  • 150ml Whole Milk (lukewarm)
  • 50ml Water (lukewarm)
  • 50g Unsalted Butter (melted and cooled slightly)
  • 10g Fine Sea Salt
  • 15g Cane Sugar or Honey (optional)
  • 1 Large Egg (whisked for egg wash)
  • 1 tsp Water (for egg wash)
  • Sesame, Poppy, or Everything Bagel Seeds (for topping)

Instructions:

  1. Activate the Ingredients: In a large bowl, whisk the lukewarm milk, water, and active sourdough starter together until well combined. Add the flour and sugar (if using). Mix until just combined into a shaggy mass.
  2. Autolyse: Cover the bowl and let the dough rest for 30 minutes. Then, sprinkle the salt over the dough, followed by the cooled melted butter.
  3. Knead: Knead the dough (by hand or stand mixer) for 8–12 minutes until it is smooth, elastic, and passes the 'windowpane test'.
  4. Bulk Fermentation (BF): Place the dough in a lightly oiled bowl, cover, and let ferment for 3–4 hours at room temperature.
  5. Perform Folds: During the BF, perform 3 sets of stretch-and-folds at 45-minute intervals. The dough should increase in volume by about 30–50% by the end of this phase.
  6. Divide and Shape: Gently turn the dough out onto a lightly floured surface. Divide into 8 equal pieces (approx. 100g each). Preshape into loose balls and rest for 15 minutes, covered. Then, shape each bun tightly to create surface tension.
  7. Cold Proofing: Place the shaped buns onto parchment-lined baking sheets. Cover the trays tightly and place them in the refrigerator for 8–12 hours (the cold proof).
  8. Preheat: Preheat the oven to 200°C (395°F). Place a shallow pan on the bottom rack for creating steam.
  9. Egg Wash and Topping: Remove the buns from the fridge. Whisk the egg and water together for the wash. Brush the tops of the buns lightly, then sprinkle with seeds.
  10. Bake: Pour 1/2 cup of hot water into the steam pan immediately after loading the buns into the oven. Bake for 18–20 minutes, rotating the trays halfway through, until deep golden brown.
  11. Cool: Transfer the Sourdough Buns immediately to a wire rack to cool completely before slicing. This is vital for preserving the crumb structure.