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.


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.

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.

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.

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. 

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. 
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.

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.

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 - Oat Porridge Soft Sourdough Buns

Yields:  9 buns

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


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 255g bread flour)
190g levain (above)
All oat porridge
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)

Some rolled oats

8 inch square pan


  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.
  4. First Proofing/Resting The Dough:  
    1. In the same bowl, let the dough rest for 60 minutes. Keep it covered with clingfilm or use a lid.  The dough did not rise a lot in 60 minutes.
  5. 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.  
  6. Final Proofing:
    1. 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).  It may take longer depending on your starter and ambient temperature.
  7. 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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  1. Oi, como faço essa receita com o fermento instantâneo?
    Muito obriga ☺😘

    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 :)

  2. Hi Yeanley,
    Can yudane method use in this recipe? If yes, do i need to deduct the water level use in yudane in the main dough?

    1. Hi, If you want to use yudane dough in this recipe, you do not need to add any more liquid in the main dough. However, this recipe do not required yudane method as I afraid the bread will be too moist as the oat porridge itself already made the texture very soft, moist and better shelf life.

      Cheers :)

  3. Hi, I noticed that your recipe doesn’t have eggs in it, why is that?

    1. Hi, thanks for reading this recipe and your question. Normally people said eggs make breads finer, richer and provide color. But, I found that this buns is good enough without egg. So, I didn't use.

      Cheers :)

  4. Hi, your recipe always work :) just curious, I'm using same day levain at 1:1:1 you wrote 255g+95g levain to give 350g for 9 buns but you mentioned also 190g levain below. Should I follow 190g?

    Thank you!

    1. Hi, thanks for trying and your feedback. 95g if the flour. 350g is the total flour. 190g starter contain 95g flour + 95g water.

      Cheers :)