Multigrain Soft Sourdough Buns

by - June 10, 2019

Multigrain Soft Sourdough Buns





I used the same Multigrain Soft Sourdough Bread recipe that I shared before to make these soft buns.  

The texture very soft on the first day.  However, it lost a little softness and moisture on the second day.  By the second day, it is best to toast them before eating to get back some softness.

If you like Soaked Multigrain Bread,  I have another recipe here.  Soaked Multigrain Soft Sourdough Bread recipe.

It is advisable to read the General Notes before baking.

GENERAL NOTES:

KNEADING TIME
For kneading, please regard the timing provided as an indication only. It is only meant as a guide.  Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.

OVER KNEADING
Some have experienced the dough breaking during the second proofing.  If that happens it is due to over kneading.  Please stop the machine and check your dough during the final cycle of kneading to ensure that you don't over knead. Every machine is different and there is always a chance of over-kneading when using a machine. You may need to adjust this timing and stop as soon as you reach the window pane stage.

FLOUR
The right flour plays a very important role in bread making.  Usually bread flour content around 11.5 - 13.5% protein, while high gluten flour is around 13.5 - 14.5%.  All purpose flour content less protein around 9 - 11%.  To achieve fluffy, soft and light bread, I used Japan High Gluten Flour in most of my bread baking.  Sources from here and here.

HYDRATION
The liquid measurement given is also a guide.  It is advisable to always reserve some liquid and not add it all in one go.  This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.  This is because each flour absorbs water and hydrates differently. 

PROOFING
Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how dough rises.  
If you are unable to judge by just looking at the dough, you can do the finger poke test:

Proofing:
  1. Lightly press the side of the proved dough with your finger.  If it bounces back immediately without any indentation, it means the dough is under proved and needs more time before baking.
  2. If the indentation stays and it doesn’t bounce back, it means it has been over proved.
  3. If the indentation slowly bounces back and leave a small indentation, it is ready to bake. 
  4. There will be a final burst of rising once the bread is placed to bake in the oven and it is called oven spring. 
WRINKLE TOP OR SHRINKING
If your bread collapses or gets wrinkled on top after removing from oven, it could be because your dough over proved during the second proofing. Please proof your dough until it just reaches or is slightly below the rim of the pan.

BAKING
Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.

SOURDOUGH STARTER
A healthy starter is very crucial as advised by Baking with Gina.  It is advisable to feed your starter daily if you want your bread to rise nicely and to use the starter (levain) at its peak.  

If the mother starter is not strong, the bread dough will not rise a lot even though the starter is used at its peak.

I used more levain (sourdough starter) in my soft bread recipe to get less sourness taste. This sounds weird right? More starter will make the dough rise faster and less time needed for the dough to digest and produce acids. The acids give the sourness taste. In resulting less acids produce and bread become less sour.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Recipe - Multigrain Soft Sourdough Bread 


Yields:  1 loaf

INGREDIENTS:

Levain - 260g total (ratio 1:3:3):
40g sourdough starter (100% Hydration)
120g bread flour (I used Japan High Gluten Flour)
120g water 

Main Dough:
250g bread flour (I used Japan High Gluten Flour)
80g whole wheat flour
50g multigrain (9 grains), blend with food processor
30g brown sugar or honey (I used brown sugar), please add more sugar if you prefer sweeter.
1 tsp salt
30g extra virgin olive oil
130g full cream milk
60g lukewarm water

Utensil:
600g loaf pan (12" X 3.5" X 4"  or  31cm X 9cm X 10cm)

METHOD:
  1. Levain:
    1. One night before baking, mix all ingredients in a jar and cover.
    2. Let it ferment in aricond room temperature (approximately 25C) overnight until tripled.  It took about 10 - 12 hours. The total weight should be around 280g.  But, you will only need 260g.
    3. If you like to prepare levain on the same baking day, please use the ratio 1:1:1.  Let it ferment in our tropical room temperature until tripled.  It took about 3-5 hours depend how strong is your starter.
  2. Main Dough:
    1. Put all ingredients (except olive oil), including the 260g sourdough starter (levain) into a bowl of stand mixer. Using the dough hook, knead for 3 - 5 minutes (Chef Kenwood mixer, speed 2.5) until dough comes together.  Add in olive oil and continue knead for 12 minutes - 15 minutes or until reach window pane stage. 
    2. Let the dough rest for 15 minutes -  60 minutes in the same bowl, covered with cling film or the lid.  (I rest this dough for 15 minutes).
    3. Transfer the dough to a clean floured surface the divide the dough to 16 equal portions, shape each into a ball, dip into a bowl of white sesame seeds and place buns in a lined 10 inch x 10 inch square pan.
    4. Let the buns proof at warm and dark place until the dough reaches double in size.  This one took about 4 hours at room temperature of 28C - 30C.  To speed up the rising process, place the dough in the oven and a bowl of hot water next to it and close the oven door.
    5. Fifteen minutes before baking, preheat the oven to 180C.
    6. Bake at preheated oven for 20 - 25 minutes, or until golden brown.
    7. Remove buns from oven and let them cool on rack.

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2 comments

  1. These buns look so soft and perfect for dinner!

    ReplyDelete
    Replies
    1. Thank you, Natalie for your comment. Indeed very soft and yummy on the first day. But, it lost a little softness and moisture on the second day. Please toast before eating after one day. Cheers :)

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