These Crispy Bottomed Sourdough Buns are addictive. I literally just eat the bottoms. Alone. Huddled in the corner of the kitchen. Hoarding the extras. The crispiness is unbeatable. These buns are crunchy and crisp, like a focaccia bottom but so much more.
When I started making sourdough recipes a couple of years ago, I was obsessed with making an open-crumb, rustic, artisanal loaf. Then I realized that what I actually was seeking in making sourdough was simply just being able to make something naturally-leavened.
Naturally-leavened recipes are maybe one of the most rewarding baking processes. It’s super cool to see rising happen from something simple and unprocessed (a sourdough starter is just flour, water, and time). The lesson of time is the best lesson sourdough has taught me.
So now I make sourdough recipes that have a little whimsy and some flexibility! These buns don’t need the perfect shaping, the perfect outcome, or the most seasoned sourdough baker. But they will be your starter’s Crispy Bottomed Sourdough Buns, and that’s all that matters!
Crispy Bottomed Sourdough Buns: Little details
The best part of this recipe? It’s almost entirely hands off. There’s a quick kneading session that’s just to fully combine the ingredients together and a short (very informal) shaping session, but that’s it! No folding, no worries.
I recommend feeding your starter when you first wake up. Keep it in a warm place and when it peaks about 2-3 hours later, combine your recipe ingredients.
Overall, the recipe moves like this:
- Combine ingredients to make dough
- Rest for 30 minutes
- Knead for 5 minutes
- Bulk fermentation in bowl for 3-4 hours
- Shape + proof in pan for 2-3 hours
- Bake for 18-20 minutes
I only use grams for this recipe because anything not weighed can be deceiving, especially when playing with sourdough. This is the scale I use (I love it because it is rechargeable and doesn’t use any batteries…plus, it’s very sleek).
If you make this recipe, please comment and rate the recipe below! I love hearing from you all. Also, you can tag me on Instagram @higheralchemybaking with your bake!
Crispy Bottomed Sourdough Buns
- Muffin pan
- 325g warm water (around 95°F or 35°C)
- 90g mature sourdough starter
- 20g olive oil, plus more for bowl + pan
- 450g bread flour
- 50g all-purpose flour
- 30g sugar
- 10g salt
- Add the water and starter to a large bowl. Use a fork to break up most of the starter into the water. Add the rest of the ingredients into the bowl and combine using your hands until the dough is one cohesive mass. It will look like a shaggy dough but all the ingredients should be well combined. Cover and let rest for 30 minutes.
- Knead for 5 minutes on a flour covered surface (adding more flour as necessary) until pretty smooth.
- Oil the bowl from before, place the dough in it and cover. Let rise (bulk fermentation) until it spreads across the bowl and is puffy, about 3-4 hours.
- Oil a muffin pan, leaving the middle hole of the two outer three-hole rows ungreased (so ten holes are greased). Oil your hands and weigh out a ball of the dough to be about 45g. Shape the ball with two hands midair by folding four corners of the dough underneath itself to create a puffy, ball shaped top. Pinch the underneath a few times to even out the bottom a little bit. The top, round part of the bun should be prominent at this point.
- Place the ball, pinched side down, in the muffin pan. Avoid touching the top at the end of your shaping– it doesn’t have to look perfect. Repeat until you have 10 balls shaped and placed in the pan (oiling your hands as necessary). Don’t place any in the two ungreased holes.
- When you have 10 filled holes in the muffin pan, cover the pan with a plastic bag so the covering won’t touch the dough. Let rise (proof) for 2-3 hours.
- When they are noticeably puffed over the top, preheat the oven to 425°For 218°C. After 15-20 minutes, or when your oven is more than ready, remove the covering from the dough pan. Fill the empty holes in the pan with a 0.5 inch or1.25 cm of water and place the pan in the oven. Bake for 18-20 minutes. You may hear popping or crackling noises from your oven.
- Remove the buns from the pan carefully by twisting or gently running a knife around the edges. Some will pop out easily and others may take some coaxing. Let cool slightly on a cooling rack or serve immediately. These are best consumed warm on the same day of baking!
Aren’t they perfect?!