The Perfect Sourdough Buns | OPEN CRUMB tutorial 

Recipe: 400g strong white flour 100g stonegrounded spelt 400g water 100g water ---->Starter you mean ;) 12g salt I will try your recipe this week and I will come back with the comment about the result ;) Thanks!😉

Your videos are great! Thank you. Yesterday I made the sourdough buns. They came out looking just like yours and tasted delicious, easy to make. The only thing I changed I used whole wheat flour instead of spelt flour. I will make these again and I did it by hand because I don't have a mixer.

Greetings from Hungary. This methode is the best for beginners, as you can easily follow the fermentasion of the dough. I used your methode more then 10 times, alwais succsess. Many many thanks for that!

Thank you for watching - please like and subscribe instagram.com/simpelsurdej www.simpelsurdej.dk/

Greetings from Thornton Colorado USA!! Here’s the deal. I had failed miserably making sourdough until today. That’s correct you heard right! I was scared with high hydration but did it anyway. Turned out fantastic. Thank you for an awesome detailed and well explained video.

Greetings from NJ, USA. Great video. I made sourdough buns yesterday, but hydration was 72% and all my doughs are done without a machine, no knead with stretch & Folds. Very popular method here.

Tak for den her opskrift! Det er de bedste boller jeg nogensinde har bagt 😭😍🫶

Your wonderful baker. These buns look so good I’ll try making them now. Thanks for recipe.

That is one funky ass mixer!

Love your videos! Thanks for all the great sourdough tips!

Yay!

Hi guys love the video! Quick question, while you have the buns in the oven you have some outside waiting to go in. How long would they be ok to sit at room temperature, before the re cooked? Many thanks!

❤pure magic … I love it 🥳

Making these now!! I’m at my 3 hour proof time at room temp (well, I put it in the oven with oven light so that hopefully it would rise quicker because it is winter here) BUT the dough has not risen at all!! Ahhh. I’m on a time crunch with these because I was going to put them in fridge for 8 hours and bake them right before bed tonight. Thoughts on what to do??? Why isn’t my dough rising even though I have it in a warm environment. My starter was active too! 😏😏🤯🤯🙃🙃🙃😇😇😇😇

Really nice! In California we call it cracked wheat.

Thank you, great video. So appreciated.

Great video again thank you :D The high hydration and the minimal handling feels to me quite close to the way a ciabatta is made. I wonder what you would do differently for a ciabatta. Maybe aim for a flatter shape?

I love this

I just made these for the 2nd time. So easy, and so tasty! However, my buns tend to "flatten out" a bit once they go into the oven, which makes the final buns wider, but not very tall. Any advice?

Do you allow the dough to return to room temperature after proving or can you cook when fridge cold? Great recipe - just got my dough out and ready to cook! 😊

Awsm! I'm going to try that this weekend! Also what is the bread knife you use? It looks like a beautiful one...thanks again for all your wonderful videos...

If I don’t have a convection oven, should I still use the same temperature baking?

What do think about change spelt for Emmer? :)

The buns look delicious. I'm glad I've found your channel, and I have subscribed. Are you happy with your Teddy Varimixer? They look to be very strong and sturdy. Thanks very much!

thanksxx

How would you add seeds like flax seeds, sunflower seeds and cut rye kernels, to the dough? Would be awesome if you could make a video of that !

Great video! Just wondering, would you have any ideas or tips for making a baguette-style bun? I don't have the experience with break-making to be able to do it myself. Thanks in advance!

What do you do with the dough that is not being used while the buns are baking? Also, do you take the dough directly from the fridge and then into the oven?

Nice vid! So I can't stop thinking about what you said about not folding it creates more open crumb, is that also the case if you don't use a mixer? I normally coilfold my dough 5-6 times every 30 minutes.

Is the dough covered in the fridge or left open? Thanks

Thank you for step by step process I have a question what brand of roller do you have ?

Is the fan of the oven still on when you added the steam? I would assume it would have sucked it all out if it was

I'm in the USA. How do I know if a flour is "strong" or not before I purchase it, and can I use whole wheat flour instead of white and still get the open crumb? Thank you!

What are the dimensions for the container? I'd say 25cm*25cm, did I guess right?

Hello , Should we preheat the oven to 250C like we do in regular loaves or maybe lower heat? I am aware this is kind of old video but i hope you can respond…Best regards

Great presentation. Will definitely try to make it Please share the link for the grain grinder you used.

Oven settings? Preheated? Hot air or normal oven? Temperature?

Hello! your gadget is called a grinder! thanks for the video💥🤞🇨🇦

please one question.: when you tell 100g starter it is : (cca 23g water+23flour+23sourdough) or (100+100+one tea spoon sourdough)? or (100+100+100?) thaks so much for advice..because when i make a bread i give on 500g flour (90g flour +90g water +1 tea spoon of sourdough =lievito madre)

Can you make it by hand or do you need 5 minutes in the stand mixer to develop dough strength? If you can do it by hand, do you need to do a few folds to develop dough strength?

Is there a particular reason you skip shaping the buns and scoring before baking?

Hi! Is it possible to find out exactly what brand of strong flour do you use? What’s the gluten amount? My buns are flat even after the dough is nicely risen

Approximate size of container for bulk proof ?

Could you share what brand and model of mixer you are using in this video?

Mistake in your recipe above: The 4th ingredient listed as “100g water” should be “100g starter.”

Are these buns meant to be crusty all the way around or just on top? I just made this and my bottoms are soft. Any way to get the crusty on bottom too?

Your Bread looks amazing..Do you sell the grinder?

can you replace sourdough starter with fresh yeast? thanks

The wheat that you’re grinding .. Can I use any kind of wheat berries to grind? Hard? Soft? Red? White? Something else? What do you recommend? Thanks!

What is strong flour for you? Manitoba flour with approx. 14% of protein?

Done this recipe 3 Times already.... Have strong flour (12.5 proteína), a mature and at peak ferment, and I chances a bit the fermentation Times. ...the result ia always the same, and the bread never rises.... Always super flat and not even a crust 😢 dont really know what to do.

Where is the crumb from your thumbnails