Cold-fermented bread buns.🤎

Soft • Fluffy & perfect for sandwiches

There is something incredibly comforting about baking your own bread. With just a handful of simple ingredient & a little patience, you'll be rewarded with beautifully soft bread buns, a lightly golden crust & the wonderful aroma of freshly baked bread filling your home.

Cold fermentation allows the dough to slowly develop flavour overnight & makes the gluten easier to digest on the gut.

Ingredients

• 500g quality bread flour (without added folic acid if possible)

• ½ teaspoon dried yeast

• 1–2 teaspoons brown unrefined sugar or local honey

• 3 tablespoons extra virgin olive oil or local farm butter

• 280ml spring water

• 1 teaspoon pink himalayan salt

Makes: 6–8 bread buns

Method

1. Prepare the dough

Place all ingredients into a stainless steel mixing bowl.

Using dough hooks, mix & knead for at least 10 minutes, until a smooth, elastic dough forms & pulls together into a tight ball.

Transfer the dough onto a lightly floured surface & knead by hand for another minute until smooth.

Return the dough to the mixing bowl.

2. Cold ferment

Cover the bowl & place in the refrigerator to cold ferment for 8–12 hours, or overnight.

This slow fermentation develops flavour, allows the dough to mature naturally & makes the bread easier for people to digest.

3. Knock back & shape

Remove the dough from the fridge.

While still in the bowl, gently punch down the dough to release trapped air.

Transfer it onto a lightly floured surface & knead briefly until smooth.

Divide the dough into 6–8 equal pieces, gently rolling each piece into a smooth ball.

Place the buns onto a lined baking tray & gently flatten each one slightly with the palm of your hand.

Lightly brush the tops with extra virgin olive oil to help prevent the dough from drying out while it proofs.

4. Proof

Leave the buns to rise at room temperature for a few hours, or until they have risen to your desired size & spring back gently when lightly touched.

5. Bake

Preheat your oven to 200–210°C for 5–10 minutes.

Bake the buns on the middle shelf for approximately 12–15 minutes, or until:

• The tops are lightly golden brown.

6. Cool

Transfer the buns immediately to a wire cooling rack.

Allow them to cool before slicing to help maintain their soft texture.