Lately, we have been eating bread mostly at breakfast, especially during weekends. Luckily, I found a recipe for overnight rustic buns with sourdough that doesn’t require much effort and time.
These rolls need no stretching and folding. You start in the evening. You only need to combine the ingredients, let rest (autolyse), knead, rest until doubles in size, overnight rest inside the fridge, and no need to shape, give some rustic touch for the breakfast rolls in the morning.
And I actually managed to bake these rolls on weekdays. This method is so simple that I consider it a perfect start for a person that has never baked bread before. To help in the process, I have made a step-by-step video for this recipe.
To make homemade sourdough bread, you will need an active, mature sourdough starter. If you don’t have a starter, please check out my simple sourdough starter recipe.
I would really like to hear how it turns out for you and if you can spare a minute, you can comment below. 😊
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For 6 servings, you will need:
- 200 grams all-purpose or bread flour
- 50 grams whole wheat flour
- 200 grams water, lukewarm
- 50 grams sourdough starter 75% hydration, active and bubbly
- 5 grams fine sea salt
- 8 grams cracked rye kernels (optional)
- Before baking: Prepare the sourdough starter in advance. My sourdough starter is ready to bake after 6 hours. Ensure the levain or starter is ready to bake by placing a spoonful of it in a glass of water. If it floats upstairs, it’s ready. If it sinks to the bottom, it should stand a little longer. Put it where possible—a nicer place.
- Kneading: In the bowl of your stand mixer, combine with a spatula or with your hands the flours, 175 grams lukewarm, and active sourdough starter. Stir until there no dry lumps of flour. Cover the stand mixer with a clean kitchen towel for 60 minutes. Replenish your starter with fresh flour and water, and store it according to preference.
- After 1 hour, add the rest of the ingredients – salt, 25 grams lukewarm water, and kernels (if using). Using a dough hook, knead the dough for about 10 to 12 minutes until the dough is smooth and elastic. Take the windowpane stretch test.
- Transfer the dough to a plastic tub greased with vegetable oil or baking spray (or a large bowl and plastic film), cover, and allow the dough to rise for 2 hours on the kitchen table. Transfer the dough to the fridge and allow it to cool for 12 to 24 hours.
- Suppose you want to add kernels in a bowl, place cracked kernels, and pour water over it. Let sit overnight.
Day 2: Shaping and baking
- Preheat your oven to 250 degrees Celcius (480F) with a baking tray inside.
- Using a bench scraper (floured), divide the dough into 6 pieces (avoid pulling too much into it). You can sprinkle the dough pieces with some semolina flour or rice flour, so the rolls don’t stick.
- Slowly transfer the parchment paper with dough pieces over the hot baking sheet in the hot oven.
- Bake the buns for approx. 15 minutes.
- Let the rolls cool before serving. Enjoy!
- The recipe I decided to try first has been developed by Maiken Bundgaard, a Danish food blogger. I adapted the original recipe, by using bread flour instead of all-purpose flour and I added some kernels.