John Myers
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Slow Food Buns
The perfect slow food buns recipe with a picture and simple step-by-step instructions.
Pre-dough
- 320 g Wheat flour
- 300 ml Lukewarm water
- 5 g Yeast fresh
The bun dough
- 600 g Wheat flour
- 60 g Rye flour
- 250 ml Lukewarm water
- 6 g Yeast
- 1 tbsp Barley malt from the glass
- 1 tsp Salt
Pre-dough
- Put the flour in a bowl. Pour in the lukewarm water and crumble in the yeast. Mix everything into a mass and place in a warm place for about 2 hours. Then cover in the refrigerator for 12 hours.
The bun dough
- Dissolve the yeast in the water. Put the types of flour, the yeast mixture and the pre-dough in a bowl and use the dough hook to form a dough. Add the salt and barley malt (available in health food stores) and knead again with the dough hook. Now knead the dough very well on the work surface (also fold the dough again and again) and then put it in a bowl and again covered for 12 hours in the refrigerator (attention: the dough will rise again, so the bowl should be big enough) .
- Take the dough out of the refrigerator for about 2 hours and let it get room warm. Then divide into approx. 30 g pieces and knead each from the outside in (i.e. press the outer edge into the middle) and shape into an oval shape in your hand. Place the rolls on damp tea towels (with the seam side down) and cover with damp tea towels. Let it rest again for about 1 hour. Then score the top of the rolls and bake at 220 degrees for about 20 minutes.
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