Long-Fermented Sourdough Buns – Sweet & Savory Editions
These long-fermented sourdough buns rise slowly over about 25 hours, developing deeper flavor and improved digestibility. Available in both sweet and savory versions, they offer a balanced alternative to conventional bread while supporting gut health through natural fermentation.
Ingredients
Sweet Version (16 buns)
- 300 g wheat flour type 550
- 60 g wheat active sourdough starter
- 200 ml milk
- 1 egg yolk
- 10 g salt
- 40 g sugar
- 60 g butter
Savory Version (12 buns)
- 430 g wheat flour type 550
- 30 g rye flour type 1150
- 14 g wheat active sourdough starter
- 270 ml water
- 10 g salt
- 10 g honey
- 20 g butter
Instructions
- Mix flour, sourdough starter, water and salt into a soft dough. Cover and let rest for 1 hour.
- Stretch and fold the dough 2 times: the first time after around 2 hours of fermentation and the second time after around 8 hours.
- Allow the dough to ferment slowly for a total of 24 hours in a cool place.
- Divide dough into portions and shape into buns.
- For the savory version, mix in butter and honey during shaping.
- For the sweet version, incorporate cranberries, butter, soy milk and sugar.
- Preheat oven to 200 °C and bake buns for about 18–20 minutes until golden.
Notes
Fibre & Gut-Friendly Boost: Replace part of the white flour with whole wheat flour to increase fiber diversity and support digestive health.
Make It Lighter: Serve the buns with fresh vegetables or yogurt instead of sweet spreads to keep the overall meal balanced.