Oat Porridge Soft Sourdough Buns

by - August 27, 2020

Oat Porridge Soft Sourdough Buns

Oat Porridge Soft Sourdough Buns

Oat Porridge Soft Sourdough Buns


I used the same recipe as my Oat Porridge Soft Sourdough Bread that I have shared before and made buns instead.  I adjusted the quantities of the original recipe for these buns but it is otherwise the same. If you'd like the recipe for a bread loaf instead, please click "Oat Porridge Soft Sourdough Bread".  

Characteristics of this bread:  The texture is especially soft, fluffy and moist on the first day and it lasts very well for 2 - 3 days.  There is a very slight mild sourness.  

I have another grain porridge soft sourdough recipe that you may like to try - Soaked Multigrain Soft Sourdough Bread

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:
  1. Proofing Test:
    • 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.
    • If the indentation stays and it doesn’t bounce back, it means it has been over proved.
    • If the indentation slowly bounces back and leave a small indentation, it is ready to bake. 
    • 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
It is advisable to refresh the sourdough starter before preparing the levain and to use the starter (levain) 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 - Oat Porridge Soft Sourdough Buns

Yields:  9 buns

Total Flour is 255g + 95g (from levain) = 350g

INGREDIENTS:

Levain - 190g total (ratio 1:3:3):
28g sourdough starter (100% Hydration)
84g bread flour (I used Japan High Gluten Flour)
84g water

Oat Porridge:
35g rolled oat
110g water or milk

Main Dough:
220g bread flour (I used Japan High Gluten Flour)
35g spelt flour (If you don't have spelt flour, just used 220g bread flour)
40g honey or brown sugar
1 tsp salt
30g butter, room temperature
40 - 55g fresh milk or full cream milk (reserve 15g and add in later if necessary)

Topping:
Some rolled oats

Utensil:   
8 inch square pan

METHOD:

  1. Levain:
    1. One night before baking, mix all ingredients in a jar and cover.
    2. Let it ferment at room temperature (approximately 27-28C) overnight until tripled.  It took about 10 - 12 hours. The total weight should be more than 190g.  But, will need only 190g.
    3. Note - If you like to prepare the levain on the same baking day, please use the ratio 1:1:1.  Let it ferment at room temperature (approximately 27C - 30C) until tripled.  It took about 3-5 hours depend how strong is your starter.
  2. Oat Porridge:
    1. In a saucepan, cook the rolled oats in water for few minutes until become thick porridge.  Keep aside to cool.
  3. Main Dough:
    1. Put all ingredients (except butter) including the 190g sourdough starter (levain) into a bowl of stand mixer. Using the paddle attachment, mix for 2 minutes or until all incorporated.  Change to hook attachment and knead for another 3 minutes or until the dough comes together. Add in butter and continue knead for 10 - 12 minutes or until reach window pane stage.  During the whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.
    2. Let the dough rest for 15 minutes -  60 minutes in the same bowl, covered with cling film or the lid.  I rested this dough for 30 minutes.
  4. To shape:
    1. Transfer the dough to a clean floured surface then divide into 9 equal portions. 
    2. Form each portion to a ball.  Please watch the video "how to shape the buns"
    3. Place all dough balls in the prepared loaf pan.  Let it proof at warm and dark place until the dough is double in size.  It took about 4 1/2 hours for this bread (Room temperature at my place is 28C - 30C)
  5. To bake:
    1. Preheat oven at 190C (top & bottom heat) or 170C (fan-forced) for 10 - 15 minutes.
    2. Brush with egg wash and sprinkle some rolled oats.
    3. Bake in a preheated oven for 15 - 20 minutes, or until golden brown.
    4. Remove buns from oven and let them cool on rack.



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2 comments

  1. Oi, como faço essa receita com o fermento instantâneo?
    Muito obriga ☺😘
    ,

    ReplyDelete
    Replies
    1. Hi, thank you for asking.

      I have not creaed a recipe with instant yeast yet. But, I will try and post. Hopefully soon.

      Please stay tune...

      Cheers :)

      Delete

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