Search This Blog

Tuesday, October 4, 2011

Flaxseed sourdough bun

Purple chrysanthenum now produces white flowers

This week, I learned that wild yeast sour starters have a schedule of their own.  As like all things in nature.

Despite incubating  the critters in a  warm, cozy  place, they refused to budge.  As a result, a much anticipated  breakfast of flaxseed buns was delayed by a good 24 hours.

After a night of waiting, the 10 zitty buns finally proofed to double its size. I lost no time popping them into the oven, at 8 in the morning. It was the earliest hour that I have ever baked.
Young chrysanthenum shoots from a 'dead' branch
In the garden dappled with the morning sun and long shadows of fennel , palm and mugwort, the flaxseed bun, still steaming  with its  yeasty aroma , took center-stage, if only for a short while. The  silvery tips of unfurled St John's mugwort would in a few hours open to reveal its fronds . The upward spikes of the fennel  , by the end of day, would  re-arrange themselves in a predetermined spiral fashion.
Fleeting moments and the  aroma of fresh breads - they make fragile moments like these so precious and special. 
Mugwort silvery shoots turns green by noon
Flaxseed sourdough dinner buns. Makes 10.

Inspired by :

Fed starter 150g
Bread flour 250g
Cake flour 20g
Caster sugar 10g
Fine salt 1/2 t
Flax seed 3 T
Cold water 100g
Unsalted butter 30g, softened

Bring sour starter  to room temperature, overnight.

Feed starter : 1 part sour, 2 parts water, 3 parts flour.

Set aside 150g fed starter for the project and keep the rest in the fridge, for another day.

Sour starter is ready with the texture loosens up and turns slightly foamy.

Once starter is fed , between 2 - 4 hr, knead to combine all the ingredients except butter. When the dough forms a ball, add butter and continue kneading until dough achieves window-pane texture. At this stage, the dough can be stretch to a thin membrane without breaking .

Let the dough ferment in a warm, moist place for at least 2 hours. Mine, however, took all night.

Let the dough  expand to double its original bulk.

Flatten  dough to longish shape. Fold it into thirds on a very  lightly floured worktop. Turn dough 90 degrees and fold into thirds again.

Make 10 portions out of the dough and roll them into buns.

Mist the buns with a fine water mist spray.

Proof the 10 balls of dough in a pan, until buns double in bulk in a warm moist place.

Preheat oven to 170C. Bake  for 20-22 minutes.

No comments:

Post a Comment