Here's the recipe for the sourdough sandwich buns I make for my family. There really are only three ingredients - flour, water and salt. The sourdough starter is built from just flour and water, fermented over time. Much simpler and healthier than store-bought bread!
Ingredients
Levain Build:
80g sourdough starter
160g water
55g whole wheat flour
105g white flour
Dough:
312g levain
348g water
16g sea salt
636g white flour
Technique
1. Build the levain - combine 80g of sourdough starter with 160g lukewarm water, 55g whole wheat flour and 105g white flour in a 4-cup Pyrex measuring cup. Mix well, then cover with a very damp tea towel. Allow to develop until it at least doubles in volume (usually 6-9 hours).
2. Combine the dough - in a large mixing bowl, mix 312g of levain with 348g of lukewarm water and 16g of sea salt. Stir well, but note that the levain won't completely dissolve. Once it's well mixed, add 636g of white flour and combine well. You can either do this by hand using the "pincer method" or with a silicone spatula, alternately chopping with the edge and folding with the face. Cover with your damp tea towel, and allow to rest for 40 minutes.
3. Stretch and fold #1 - use the stretch and fold technique, place the dough ball seam side down, cover with your damp tea towel, then allow to rest another 40 minutes.
4. Stretch and fold #2 - use the stretch and fold technique, place the dough ball seam side down, cover with your damp tea towel, then allow to rest another 40 minutes.
5. Stretch and fold #3 - use the stretch and fold technique, place the dough ball seam side down, cover with your damp tea towel, then allow to rest another 40 minutes.
6. Stretch and fold #4 - use the stretch and fold technique, place the dough ball seam side down, loosely cover with a lid or cling film, then allow to ferment for another 10-12 hours.
7. Lightly oil a large baking sheet and set aside
8. Lightly flour or oil your work surface, and divide the dough into 12 equal size (approx. 109g) portions.
9. Form each portion into a tight ball, and place on the oiled baking sheet. Cover lightly with cling film, and allow to proof for 1-3 hours, until roughly doubled in size.
10. Preheat your oven to 430 degrees Fahrenheit, with a rack set low and another in the middle of the oven.
11. When the oven is heated, remove the cling film from the dough balls, lightly sprinkle the tops of the buns with flour, and slash deeply across the top of each bun with a sharp knife or razor blade.
12. Place a pan of boiling water on the lower rack and the baking sheet with the buns on top. Close the oven door and DO NOT OPEN for at least 15 minutes. Total baking time should be aroun d 30 minutes, but check the buns at 25 minutes to see if they are done.