Homemade buns with sourdough (dough)

Making bread at home is not only a way to learn the art of an ancient and noble craft, which tends to get lost with the routine and rhythms of daily life, but also an opportunity to choose carefully and personally the raw materials that we will eat. To regain possession of the white art and rediscover its values, I propose a very simple recipe: sandwiches made with sourdough.

Making bread at home is not only a way to learn the art of an ancient and noble craft, which tends to get lost with the routine and rhythms of daily life, but also an opportunity to choose carefully and personally the raw materials that we will eat. To regain possession of the white art and rediscover its values, I propose a very simple recipe: sandwiches made with sourdough.

A blend of basic ingredients, which will make you appreciate the authentic taste of the bread of the past ...

Ingredients for about 8-10 sandwiches:
300 g of mother yeast
350 g of flour 0 or 1
350 g of water
3 spoons of extra virgin olive oil
1 teaspoon salt

Procedure:
The day before baking, refresh the mother yeast: weigh it and put it in a large bowl, add the same amount of flour (the flour must have the same weight as the yeast dough) and half the water (for example, if the dough of mother yeast weighs 100 g, you have to add 100 g of flour and 50 g of water); knead everything until you get a smooth and homogeneous dough, then cover with a cloth and let it rise overnight.

The next day, take away a piece of freshened sourdough (which you will keep for future bread making) and with the rest (about 300g) you will prepare the leavening base for the sandwiches: in a bowl combine 300 g of sourdough, 350 g of flour and 300 g of water, mix well to mix the ingredients , then add the oil and salt, knead again, cover the dough with a clean dry cloth, place it in a cupboard (away from drafts) and leave it rise for about 10-13 hours.

After this time, take the dough - which will have doubled its volume - and with a tarot or a knife divide it into many single portions of about 60-80 g in weight (try to make them all the same), give each size the shape of a sandwich and cut a long and quite deep cut in the center (in this way, during cooking the sandwich will not take strange shapes and will grow evenly).

Arrange the sandwiches on baking paper and bake at 200 degrees, cook for 20-25 minutes, then take them out of the oven, let them cool on a wire rack and serve!

Verdiana Amorosi
Source and photo: www.lacucinadiverdiana.com

Read all our articles on sourdough