Roasted Garlic Sourdough Buns2014-12-26
- Yield : 8 buns
I did a little experimenting and I love when things come together so well. These turned out so good!
They do take a while. The levain and the dough both require some fridge time, but you don’t have to actually DO anything during that time, so not exactly labor intensive.
You’ll need to roast a head of garlic and decide on decorative edibles for the garnish.
I used rose petals, celery leaves, thyme and chili flakes.
There are plenty of edible flowers: roses, nasturtiums, any herbs and spices you may have growing. Just don’t use any from a florist or any that have been sprayed with anything!! Roadside flowers are also a no-no because of the exhaust from vehicles.
There’s a decent list of edible flowers here.
We’ve mostly had a mild winter so far (other than a 4 day long -20 cold snap!) and I had a rose still blooming a couple weeks ago. So I picked it, planning to use it for bread – or possibly tea.
I didn’t have time to get to it immediately, so I put it in a lidded food container in the fridge a few days. It stayed absolutely perfect and there was no damage to any petals, the color was still perfect.
Roses and rose hips are good for you and are high in vitamin C, amongst other things. They are related to apples! All roses are edible as long as they are grown without chemicals, and haven’t been sprayed with anything.
The most fragrant ones will have the best flavor. Pink and yellow usually have nice flavor.
I used chili flakes and thyme on a few (top and bottom) for the less adventurous eaters!
I posted a pictorial here.
- 1 tbsp. firm sourdough starter, refreshed 8 hours
- 5 tbsps. water
- 6 tbsps. all purpose flour
- 5.5 tbsps. whole wheat flour
- 3 1/2 cups all purpose flour
- 1 3/4 cups water
- 1 tbsp salt
- all of levain
- 1 head roasted garlic
- edible flower petals, celery leaves, spices, etc.
Refresh your firm sourdough starter for 8 hours.
Mix starter and water. Mix in both flours.
Cover and leave overnight in fridge.
For the Dough: Stir water through levain.
Add flour and rough mix. Let autolyse 30 minutes. Mix.
Add salt and mix a few minutes. Dough will be soft and sticky.
Place dough in an oiled bowl, turn once to coat, cover with plastic wrap and leave in oven with light on for 2 hours. Fold dough once every 30 minutes.
Place in fridge (leave plastic on) overnight.
Remove from fridge and leave on counter until doubled in size.
Turn onto floured counter. I used dark rye flour just for looks. (I divided the dough in half to be more manageable, but it's not strictly necessary). Shape roughly into balls.
Cover with plastic wrap and let rest 20 minutes.
Get garlic and garnishes ready to use. Lightly oil and flour 8 baking tins (I used meat pie tins). If you want any spices or petals on bottom of buns, arrange them in tins.
Divide dough into 8 pieces. Doing one at a time, gently flatten a piece, spread some garlic paste on it, and shape bun so garlic is inside. (I used the entire head of garlic over the 8 buns). Place in tin.
Spray top with water. Arrange washed flower petals, etc. in decorative pattern. Repeat with all 8 pieces.
Use a fine mesh sieve or sifter to gently sprinkle flour over delicate petals (to prevent color loss/burning).
Let rise in oven with light on for 4 hours.
Place tray full of water on bottom rack. Remove buns and heat oven to 500F. Have your spray bottle ready to add steam to oven quickly on placing buns in.
Place buns in oven, turn heat to 425F.Bake 15 minutes. Remove water tray.Continue baking 5 - 10 minutes or until buns are nicely browned.
Turn heat off and leave buns in oven another 5 minutes with door ajar.
Cool on wire racks. Remove from tins. Use a dry brush to gently remove flour from tops of buns.