French Baguette Buns

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Highly recommend this recipe, if you like sour dough, but don’t know how/ don’t want to maintain a starter. It has 0g sugar and oil. But, the flavour is full body and the texture is light and chewy and with a bite, definitely not gummy due to the high temperature of baking. The crust when freshly baked or lightly toasted is crispy. Very delicious bread just with butter.

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Dough is really super sticky, good news is no need for window pane.

Recipe

starter

  • 50g bread flour
  • 1/4 tsp salt
  • 1/16 tsp or pinch of yeast
  • 40g water

main dough

  • 250g bread flour
  • 3/4 tsp salt
  • 1/2 tsp yeast
  • 1g honey (optional, just to get yeast going)
  • 160g water

fillings (optional)

  • walnuts

Method

1. Prepare starter by mixing starter with a spoon. Cover and proof on counter for 1-3 hours. Place in fridge for 1-2 days. You can see the strands formed.

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2. Mix starter with all main dough ingredients. It will be very sticky and wet dough. Let the stand mixer knead for about 15 min, stopping every 2 min to turn the dough. Knead till a coarse dough forms, and you can pull a thick pane. Using well oiled hands, try to shape into a round dough. Cover and proof in an oiled container, for 1 hour.

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3. After proofing, turn onto a floured counter, divide into 6 equal doughs ( about 80 plus g). Pat away large bubbles and add the walnuts if using. Form into round doughs. Cover and rest 20 min.

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4. After resting, press down the dough with hands to remove large bubbles. Fold the dough 1/3 inwards from the top and bottom, then fold in half again and pinch the seam close. Place seam side down on baking tray. Repeat for all doughs.

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5. Proof for 1 hour. Spray generously with water.

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6. Bake at 230 deg C for 25 min.

 

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