Lately, I’ve seen people saying things like “a 4-week-old sourdough starter is too young” to justify someone’s problems with their bread or starters. This statement is just wrong and very discouraging for new bakers, or people on a budget who can’t just throw flour every day for feedings.
Two weeks (as a rule of thumb) should suffice to have an active and powerful starter. Let alone 4 weeks!. In fact, depending on the method you used to create your starter, you might be able to make bread in just a week!
Chances are that the age of your sourdough starter has nothing to do with the problems you might be having. In this series of posts I’m going to delve into the science of your starter so you can troubleshoot whenever you need. Although, I hope you only need to troubleshoot it once!
WHAT DEFINES THE STRENGTH OF YOUR SOURDOUGH STARTER?
It’s not time, it’s THE NUMBER OF ACTIVE BACTERIA present in your starter. If your sourdough starter is not ready after 2 weeks (and depending on the method, maybe just a week), your feeding schedule probably needs adjustment. Either you’re following a fixed schedule instead of refreshing the starter when is ready, or you’re using the wrong ratio and not introducing enough nourishment for all the microorganisms to reproduce. Let’s dive into it:
BASICS OF SOURDOUGH BACTERIA
Bacteria in sourdough follow a 4-phase growth curve: Lag phase, exponential phase, stationary phase, and death phase, (For more of this go check this post where I tell you all about it). During the lag phase, they’re not multiplying yet; they’re just checking the environment and synthesizing the proteins and products they need to start multiplying (growing). At this stage, whichever ratio you used to feed your sourdough starter introduced some nutrients for the bacteria.
The second phase involves the exponential growth we’re all familiar with; the duration of the second phase(how much the starter is going to grow) purely depends on how much food there is available for the bacteria. Or better said, how many grams of food per bacteria were introduced. Let me explain:
Imagine a family of 4 people that has 4 cupcakes; they get one cupcake per person, they will run out of cupcakes fast, and they are not going to get a lot of weight because they only ate one cupcake each. Now let’s say we have the same family, and instead of 4, we have 12 cupcakes; then they get 3 cupcakes per person, it’s going to take longer to finish them all, and they will gain more weight because there was more food, right?
Same with your sourdough starter! Smaller ratios mean that the food is going to run out faster, and the growth (bacteria multiplying) is going to take place for a shorter period of time. Now let’s say you used a 1:3:3 ratio (like the family), the bacteria have a lot more food, so they’ll be eating for longer; therefore, it’ll take a longer time to finish all food.
What happens after the bacteria eats all the food? Bacteria multiply as long as they have food (energy), once all the food is depleted, they can stay active for a while, this is what we call the “peak” (the stationary phase), and the reason we say this is the best moment to use your sourdough starter is that it’s when there’s the largest number ALIVE AND ACTIVE bacteria.
After the peak, bacteria start going dormant; some die too (death phase). When using a 100% hydration starter (Keep in mind that gluten-free flours behave a bit differently because of the lack of gluten), this moment usually occurs at the same time the gluten network starts breaking down. That’s when we see the starter collapsing (there are more variables involved in this, but for now, let’s imagine the kitchen is at around 20C, not too cold, not too warm, so neither the bacteria growth nor the gluten in the starter is compromised because of the temperature).
WHY IS MY SOURDOUGH STARTER NOT DOUBLING?
One of the main problems I see is that people refresh their sourdough starters based on time (fixed schedule) and not when it’s ready. So when you take part of your starter out too early and introduce new flour and water, what you’re really doing is reducing the number of active bacteria before they have a chance to multiply. What you’re doing is bringing more cupcakes to the family but taking away a few members, so yes, there are lots of cupcakes, but not enough people to eat them in a reasonable time. And the more you do this, the more you feed your starter too early, the more bacteria you’re taking away, and the more you’re reducing the fermentative power of your starter by introducing unfermented flour. It might get to a point where the number of bacteria is so low that you might not see any growth in maybe 12 hours! (Even though they’re still working hard multiplying!)
Basically, you are keeping your sourdough starter in a continuous lag phase or a very early exponential phase.
HOW CAN I FIX MY SOURDOUGH STARTER?
Easy, just WAIT!, leave the starter at room temperature for a whole day; it’s not going to grow mold, and it’s not going to go bad (if it does, then your starter was already contaminated with other microorganisms). If the problem is a very low number of bacteria, they need time to get out of the lag phase and get well into the exponential phase. Wait, and most likely, you’ll see some growth, maybe in the form of small bubbles, maybe you can smell it, or maybe you can even see the dough growing a tiny bit.
If you don’t keep a large amount of starter (less than 40 g total), you can add more flour and water without discarding anything and wait for it to grow again; then you can start with regular feedings. If you keep a larger amount, you can discard some and refresh it. At this stage, since the problem was (most likely) the low number of bacteria, you don’t want to give it too much food all at once because that might take too long to ferment, and you’re going to get frustrated. I would aim for a 1:1:1 ratio for a couple of feeds until you see obvious signs of activity and the starter growing. Then wait for it to peak, and decide which ratio works better for your situation.
Wrapping up
Feeding ratios are another big thing when it comes to sourdough starters, in part II I’ll tackle feeding ratios and some outrageous advice I’ve seen people tell newbies. Things like “if your starter doesn’t double in 4 hours then it’s not powerful enough”. If you’ve heard that before, stay tuned! And if you have questions write them in the comments so I can try to respond as best as I can.
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Happy baking!
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Super soft milk buns: full of flavor and delicious
One thing that I remember dearly from my childhood is eating milk buns with a small chocolate bar. It was something so simple that brought so much happiness into my days. Those milk buns were very soft and fluffy and had the perfect structure so you could buy the ones filled with whipped cream and they wouldn’t be soggy. I think the simplicity of these milk buns is what makes them so special, they’re such a delicious treat!
What are milk buns?
When you talk about milk buns these days, people usually think about a pull-apart style of buns. But today I bring a Spanish version of milk buns (Or at least the milk buns from my childhood). They have a slightly thicker (not crunchy) crust with a very spongy and slightly moist crumb. They’re usually shaped into an oblong shape and they don’t touch each other while they bake. Many times you could find milk buns filled with whipped cream or custard, those were some chubby buns!
About this milk buns recipe
Before we start, I want to emphasize how important gluten development is in this recipe. These milk buns should stay soft and fresh for several days, and proper gluten formation is crucial. I’ve tested this recipe many times and the yudane (I’ll talk about it later) definitely helps, but good ole’ elbow grease is what’s going to help you take these buns from good to amazing!
Activate the yeast in milk
I find that scalding the milk always helps when making bread. What I like to do is boil part of the milk (exact measurements in the recipe card), and let it cool down as I prepare the rest of the ingredients. Once the milk is warm and nice to the touch I add the yeast and let it rest a few minutes to activate.
Try acid whey for extra milkiness
I’ve been making my own yogurt for a few months and I found a perfect way to use the leftover acid whey: Bread making! Check this sandwich loaf recipe. I also found that whey gives the bread a more intense aroma than milk, so if you like your bread extra milky, and you have leftover whey, you can also use it for this recipe.
How to make the buns super soft
The key to ultra-soft milk buns is gluten development. By gluten development, I don’t mean *just* gluten formation. But developing a gluten network that is reinforced by fats and starch. Those are the key components to any soft bread. Different recipes will have a slightly different gluten network organization, but the idea is to have these three ingredients create a sturdy network (a good foundation starts with gluten) that is elastic and malleable (fats, they act as a lubricant among the gluten chains), and that makes a bread that is very spongy and fluffy (starch helps with setting the crumb and creating a more cohesive and less crumbly texture).
What is the yudane method?
One of the things that happen in breadmaking is the gelatinization of starch. The liquids in the recipe hydrate the starch in the flour. The hydrated starch granules swell and burst open when the temperature increases while the bread is baking. This is called gelatinization. The yudane method is based on the incorporation of pre-gelatinized starch into the bread recipe. Adding pre-gelatinized starch means two things: 1) more gelatinized starch will increase the fluffiness of the bread, and 2) pre-gelatinized starch will avoid “stealing” part of the moisture of the recipe for starch swelling, rather than gluten building. So we end up with a bread that is fluffier and has a stronger gluten network.
How does yudane look like
It is basically a 100% hydration dough. It looks sticky! Don’t worry, the main purpose of yudane is to gelatinize as much starch as possible. At this point, we don’t care about kneading the dough perfectly.
Later, when you put all the ingredients together, the yudane will incorporate into the dough and you wouldn’t tell it’s there
How to make the yudane
In order to keep the flavor of the milk buns, I like to prepare my yudane with milk. For these buns, I boiled the other part of the milk (careful with spills!) and prepare the yudane with it. You can do this the day before, but I prefer to use my yudane fresh to make sure there is no starch retrogradation. You can learn more about it in this post
If you use a stand mixer, you can put the flour for yudane in the bowl beforehand. Once the milk starts boiling turn the stand mixer on, add the milk, and knead the dough using the paddle attachment. If you prefer to do it by hand use a heavy bottom bowl that can stand the heat and allows you to stir somehow vigorously. Add the flour and when the milk is boiling aff it to the bowl and start stirring until you form a dough. Knead until you can touch the dough and don’t get burnt.
When the yudane is done, wrap it with plastic wrap and let it cool down to room temperature. In the meanwhile prepare the rest of the ingredients.
Fermenting these milk buns
You have two options here, 1 bulk fermentation and 1 proof, or 2 bulk fermentations and 1 proof. What I like to do with these buns is to ferment the dough until it almost doubles in size, then knead it for a minute to deflate it and let it ferment again until it doubles in size. Only then do I deflate it for a second time and divide it to shape the buns.
I find 2 bulk fermentations help develop more flavor. This is a yeasted dough, so any extra aroma is always welcome! And if you’re wondering if longer fermentation will make this dough sour the answer is no! It’s not sourdough, so don’t worry about that. It’ll just have a more bready and less yeasty flavor.
However, if you prefer to do one single bulk fermentation, let the dough ferment until it doubles or almost triples. Then proceed with the shaping and proofing.
How to shape these milk buns
After the dough is ready and has fermented. Divide it into 20-25 pieces of similar weight, shape them into a ball, and let them rest for 10 or 15 minutes. I like smaller and chubbier buns, but you can make larger buns. In that case, divide the dough into 10 or 12 pieces.
Then, with your hands or a rolling pin, flatten the balls, one at a time, into an oval of 15-20 cm long and 15-10 cm wide. This depends on how you like your buns. (shorter and chubbier, or thinner and longer. I like the chubbier version better!)
Then starting from the narrow side roll the dough into a little log, seal the edges and place it on the baking tray you will use. Leave enough separation amount the buns so they don’t touch each other while fermenting or baking.
If you’re making small buns you will need 2 or 3 trays to proof them or they might be too close to each other and will end up touching each other in the oven.
Score the buns!
One of the times I was testing this recipe I asked my Instagram community which scoring pattern they liked better, and the majority responded that they liked better 3 cuts across the buns. I had tried no cuts and also one cut lengthwise. I like 3 cuts better, as well. But, of course, you can choose whatever pattern.
How to bake the milk buns
If you choose to make small buns, be careful because they will be done fast and they can go from almost brown to dark brown in a matter of minutes. I don’t use steam while I bake these milk buns but that’s also an option to consider if you have an oven with a fan. The fan always dries out the crust much faster.
If you decide to make larger buns, then adding some steam can be a good idea, to allow the buns to rise a bit more in the oven.
The power of a good egg wash
Egg wash is not only the last touch for some shiny buns, it also develops a crust that seals part of the moisture inside to the buns can last fresh for a bit longer.
Questions you might have
How long do milk buns last?
I made 25 small buns and, at room temperature, they lasted fluffy and nice for 3-4 days. On days 5 and 6 the buns were a bit dryer but still edible. Nothing some butter or mayo couldn’t fix!
Can you freeze milk buns?
Yes! I reserved some of the buns for freezing. The best way for me was a ziplock bag, but you could wrap them in plastic wrap individually as well. Then I cut them lengthwise before freezing and when I wanted to eat one I just popped it in the toaster. You could also let them thaw at room temperature or steam them. Although this last technique can be tricky if there’s water condensing and dripping on top of the buns.
How do you eat milk buns?
As mentioned before, these milk buns are probably a bit different than other styles of buns. They are perfect for sliders, hotdogs… whatever savory filling you prefer. But my favorite is with a chocolate bar. This combination just takes me back to my childhood and I see myself in that small pastry shop, unwrapping the chocolate bar and putting it inside the bun. As an adult, I found that Nutella can also be an amazing filling!
Are milk buns sweet?
Yes! These buns are sweet, not crazy sweet but you can taste the sweetness. That, along with the milky flavor, is what makes these buns so versatile! They go well with sweet or savory fillings. And if you’re like me and dunk everything in your morning coffee… you can do that too!
Are these milk buns the same as brioche?
Not quite! While brioche is mostly eggs and butter, these buns have more milk, not as much butter, and not that much egg. They are also sweeter than brioche.
Other uses for this milk dough
This dough is amazing to work with! Unless I don’t have a lot of time I like to knead it by hand because it’s truly nice to work with! And it’s also very versatile. If you don’t want long buns you can you can make buns for burgers, or cinnamon rolls, or a babka… You can also shape it into thinner and longer buns for hot dogs. You can even use it to make a tin loaf. This recipe is a keeper!
If you liked this recipe you might also like these
Super fluffy nuts and cardamom babka
Orange and cinnamon sourdough rolls
Sourdough donuts with rose cream
If you make any of my recipes let me know what you think! As always you can find me on Instagram, Pinterest, and Facebook. And I also have a few videos up on my Youtube channel (which I hope I can resume soon!)
Starting on breadmaking but don’t know where to start? Check my amazon store to see my favorite and affordable utensils you will need. You can make the best bread with simple and affordable tools! (This is an affiliate link if you purchase something from this link I will make a small commission that helps me run this blog, but you will not be charged any extra money 😉 )
Super soft milk buns
Ingredients
Yudane
- 150 g bread flour
- 150 g boiling milk
Main dough
- 300 g yudane
- 600 g bread flour 12.7% protein
- 300-335 g Whole milk (scalded, lukewarm) (start with the lesser amount and add more if your flour requires it)
- 75 g heavy whipping cream
- 3 egg yolks
- 7 g active dry yeast
- 90 g sugar
- 12 g salt
- 75 g softened butter
Instructions
Yudane
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Add 150g of bread flour to your bowl.
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Heat a bit over 150g of whole milk and when it comes to a boil weigh 150g and quickly add it to the flour.
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With a wooden spoon or with a stand mixer mix the flour and milk until it forms a sticky dough. Wrap it in plastic and keep it at room temperature until you're ready to start the dough.
Main dough
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Mix the lukewarm milk, the whipping cream, the yeast, and the egg yolks, and let the mixture sit for 10 minutes.
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Add the sugar to the egg mixture and give it a whisk.
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In the bowl where you have your yudane add the egg mixture and break up the yudane a little bit.
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Add flour and salt to the bowl where you have the yudane and pour the wet ingredients. Mix everything until you don't have dry flour particles. Cover and let it sit for 20 minutes.
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After 20 minutes start kneading, if the dough feels too stiff and you didn't add all the milk, add a bit more. Once the dough starts coming together add the softened butter and continue kneading to incorporate it.
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Knead until the dough becomes smooth and elastic. It shouldn't stick to your fingers and it should feel nice to the touch.
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Place the dough in a lightly oiled container, cover it and let it ferment at room temperature for 2h or until it almost doubles in size
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Deflate de dough gently and let it ferment again for 1 hour or until it almost doubles the size
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After 1h or when the dough is ready deflate it gently and let it rest, covered, for 10 minutes.
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Divide the dough into as many buns as you'd like, shape the pieces into small balls and let them rest covered for 10 minutes. This recipe can make 25 small buns, 12 medium buns, or 6 large buns.
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Take one dough ball and flatten it with your hands or a rolling pin into an oval of half centimeter thick (1/4 in). For small-size buns, the oval will be 15x7cm. Starting from the short side roll the dough into a log and seal the edges.
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Put the buns on baking trays separate enough they won't touch each other while they bake, cover them loosely with plastic wrap and let them ferment until they get puffy and have grown in size.
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Before the buns finish proofing preheat your oven at 360F/180C (lower to 340F if you're making larger buns).
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When the buns are ready, brush them with a mix of milk and the leftover egg white, make three cuts across the surface of each bun and bake them at 360F/180C for 25-35 minutes or until they have a nice golden brown color.
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Let the buns cool down to room temperature. You can keep them in a seal-tight container or ziplock bag at room temperature. You can also freeze them and defrost them in the toaster.
The best Sourdough Fougasse With Pasta Madre discards
Lately, I’ve been focusing on my Pasta Madre a lot. While studying it and playing around with different flours I generated a considerable amount of pasta madre discards. Of course, I found a way to repurpose them instead of throwing them away. I made this fantastic sourdough fougasse with olives and thyme that is going to blow your taste buds! This is the most aromatic sourdough fougasse I’ve ever made! It’s definitely a delicious treat to share and a fantastic appetizer to keep your guests happy while dinner is finishing cooking!
What is fougasse bread?
In a world full of focaccias, baguettes, and sourdough loaves it’s easy for this incredibly delicious bread to go unnoticed. Let me tell you a bit about it!
Fougasse is a French bread typical from Provence although it has more variants in other regions of France. It’s somehow a flatbread and it’s shaped in an irregular shape with slits in the middle. In France is very common to add fillings such as olives, cheese, anchovies…
FUN FACT! this bread was originally used to test the temperature of the wood fire ovens they had back in the day. The bakers could estimate the temperature based on how long it took to bake a fougasse. So there you have it, delicious bread full of tradition!
What is pasta Madre?
In case you’re not familiar with it, let me make a quick summary of what pasta madre is: It’s a special stiff starter used in the making of Grandi Lievitati products, namely Panettone, Pandoro, Colomba… I said special because it’s not *just* a stiff stater. Pasta madre, (or lievito madre, or lievito naturale in some cases) is typically maintained under pretty specific conditions and methods. The method I use is the one where the starter is kept in water. The other method wraps the pasta madre and keeps it tied.
If you want to learn more about it you can check this post to learn how to create your own lievito madre, this post for information about the 3 preparatory refreshments before making panettone, and this post for a mini-guide to troubleshoot your pasta madre.
Stiff starter vs. Pasta Madre, two different things
Social media has done a very poor job of explaining what Pasta Madre is. And frequently people use starters at 60% hydration and call them Pasta Madre. But a real pasta madre s about 35-45% hydration (depends on the flour). And it has a very controlled maintenance process in order to keep a healthy ratio of bacteria and yeasts and promote specific types of LAB. The purpose of this special maintenance is to make a panettone (Grandi lievitati) that is very very very soft, packed with flavor, that can stay fresh for many days and that has not a single hint of acidy nor acidifies over time. Not just to leaven the dough.
Why do I generate so many pasta madre discards?
The thing is… because Pasta Madre is kept either in water or tied up, you can’t really use small amounts of flour because otherwise it’d disintegrate in the water very quickly or it’ll completely dry out in the cloth. My normal maintenance amounts are:150-200g of pasta madre, 150-200g of very strong flour, and 70-80g of water.
Basically, I generate about a pound of pasta madre discards every 24h. And that is a lot of perfectly fine and very strong pasta madre that could be used for other things. I usually keep it in the fridge and accumulate it over a few days and use it to make crackers. I also use it for sourdough loaves, or to make these delicious orange and cinnamon rolls.
And now we have another recipe! This sourdough fougasse is good! Trust me on this! And it uses about all the discard from one refreshment.
If you are using pasta madre discards, I recommend you start the fougasse dough right after the last maintenance refreshment. That is when the pasta madre is at its peak of activity.
Is this a sourdough discard recipe?
Yes, because pasta madre is still sourdough, and a very active one! It’s still a dough packed with wild yeasts and bacteria. And like sourdough discards, you can use it in pretty much anything! It’s also great for stiffer dough, you can use it to make bread like this sourdough challah, or my sourdough burger buns… The options are endless here!
What if I don’t have pasta madre?
Don’t worry! If you don’t have pasta madre you can either create a stiff starter and use it, or use your liquid sourdough starter (100% hydration), I got you!
How to create a stiff starter with your 100% hydration starter
I’m going to show you how to make a shortcut stiff starter at 55% hydration because if we lower the hydration too much, your bacteria will end up a bit stressed and there’s a chance it won’t be active enough to use. You can read all about adaptation periods and water content on this post. It’s about the science of your sourdough starter (without fancy words and easy to follow).
A 55% hydration starter would be very easy to make by mixing 100g of flour with 55g of water. But this will make a total of 155g of starter. We don’t need that much, so we need to scale it down to a total of 100g. So we need to scale down.
| Ingredients | For 155g of starter | For 120g of starter | For 100g of starter |
| Total Flour | 100g | 77.4g | 64.5g |
| Total Water | 55g | 42.6g | 35.5g |
Pay attention to the water
Now, water is our limiting factor here because we just need a little amount. Since we’re using our 100% hydration starter, that means that whatever weight of this starter is made of 50% flour and 50% water.
So, let’s say you want to make 120g of stiff starter (just to play safe). That starter will have 42.6g of water. This water comes ONLY through your liquid starter. Since water is only 50% of the liquid starter, we will need twice the amount. And then to make it stiffer we just add the flour difference. Let me show you!
Twice the amount of 42.6g (of water we need) is 85.2g. We need to take 85.2g of liquid starter (42.6g of water, and 42.6g of flour). And according to the table above, to make 120g of stiff starter we need a total of 77.4g of flour. From our liquid starter, we already have 42.6g of flour. The difference we need to add is: 77.4 – 42.6 = 34.8g
Let me do the math for you!
Too much math for a beautiful day such as this one? Then let me do the numbers and just pick on the table below the amount of starter you prefer to make:
| Ingredient | For a total of 120g of stiff starter | For a total of 100g of stiff starter |
| 100% hydration starter | 85.2g | 71g |
| Extra flour | 34.8g | 29g |
You can now pick how much stiff starter you want and mix the ingredients. Knead the dough by hand for a couple of minutes. You don’t need to develop the gluten perfectly but make sure there aren’t dry flour particles or dry chunks of dough. The idea is to have a dough that is stiff but workable and not sticky. Aim for a bagel dough kind of consistency.
Once mixed put it in a container with a loose lid and wait until at least doubles in size. It’d be helpful to have a narrow and taller container rather than a wider and shorter one. That way it’ll be easier to see how much it grows. Once you see it doubles wait for a while, if it stalls then it’s at the peak, if it continues growing then it’s not at the peak yet. Wait a bit longer and test again.
You also need an active starter to make sure the stiff starter can grow fast and you don’t need to refresh it again to make it stronger. Remember, the purpose of this recipe is to reduce waste 😉
If this is not a method you like, I got you! You can go ahead and use your liquid starter
How to make sourdough fougasse with liquid starter
If you just don’t really care about making a stiff starter or don’t have pasta madre, you can still make this delicious sourdough fougasse with your liquid starter. Just add 100g of the starter and then 21g LESS of water and 21g MORE of flour to the base recipe and you’re good to go! (This is to keep the total dough hydration the same regardless of the starter you’re using).
About this sourdough fougasse recipe
For this fougasse, I chose strong-flavored fillings because pasta madre doesn’t have the sour punch that liquid sourdough has. It’s a milder flavor that I wanted to balance with something savory. Olives and thyme are a combination that I love and along with olive oil and the bread (once is baked) is just perfect.
You can use other ingredients of your preference, although traditionally fougasse has more savory and umami fillings. This can also be an opportunity to let your creativity flow and experiment with how you cut the slits when you’re shaping your bread. Fougasse is truly a gorgeous bread that can just be the perfect centerpiece for a table.
How to prepare this sourdough fougasse
As with any other sourdough bread, we need to start mixing the ingredients. If you know my baking style, you know that I add starter and salt all at the same time. And this case is no different. However, due to the nature of pasta madre, you probably can’t dissolve it in the water the same way you do with a liquid starter.
What I like to do is hold back about 20% of the water to start with a bit of stiffer dough, and then progressively add the rest of the water and finally the wet fillings. This is what works for me, but if you want to add all the water right away and just knead directly it’s fine too.
This is a lovely dough to work with, honestly. You can use your stand mixer but if you want to try doing it by hand, I think it’s a beautiful recipe to do so!
If you’re using a liquid starter just dissolve it in water and proceed with the rest of the ingredients. You don’t need to add water slowly.
When should I add the fillings?
I like to classify fillings into two groups: wet and dry. Wet fillings are those that carry a considerable amount of moisture with them and that could, potentially, alter the dough. These are things like olives, roasted peppers, capers… Dry are those that don’t carry with them much moisture like spices, herbs, cured cheese, dry things preserved in oil (sundried tomatoes, caramelized onion…).
Why this classification? When we need the dough we usually apply pressure to the ingredients that are in the dough. Wet ingredients will release that moisture if we “squeeze” them as we knead the dough. And our somehow stiff dough can become sticky in no time!
What I like to do is add the dry ingredients mixed with the flour and wait until the dough is developed to add the wet, then I just have to knead enough to incorporate the fillings, and not for incorporating them filings and developing the gluten at the same time.
For this sourdough fougasse, I used black olives and thyme. Thyme is not a problem, it’s a “dry” ingredient (even though I used fresh herbs, but you get the idea), you can add it at the beginning with the flour and the other ingredients. Olives, on the other hand, are preserved in brine, they carry quite an amount of moisture. So I added them at the very end. Once the dough was ready and the gluten was where I wanted it to be, I added the olives and kneaded just enough to incorporate them.
Don’t worry if by doing this you still have a couple of olives that aren’t incorporated, just put them on top of the dough, after they bake they’ll give your fougasse a rustic look!
How to ferment this sourdough fougasse
Since fougasse is a flatbread of sorts, it’s okay if the dough is not super strong. In other words, it’s okay if we over ferment it a little if that’s going to fit our schedule better. Here you have a couple of options:
Same day fougasse
Start the dough early in the morning, knead it well, add all the fillings, and let it ferment (bulk ferment) until it doubles in size and gets a bit puffy. Depending on your temperature, this might be anywhere between 3-5h. If you’re using a clear bowl you should see some fermentation bubbles in the bottom but nothing too crazy. Try not to over ferment it or when you want to shape it and cut the slits it’ll be tricky.
Then proceed to divide the dough into as many fougasses as you wish to make, shape them, and let them proof. We’re not looking for super chubby fougasses here. So when you start seeing them rising a bit turn the oven on and continue proofing while the oven preheats.
If you’re an early bird you might have them ready by lunchtime, if you’re a sleepyhead like me, maybe aim for dinner to be safe 🙂 *giggles as she writes this sentence*
Overnight fougasse
This method is based on cutting the bulk and keeping the dough in the fridge until you’re ready to continue. So, let’s say you refresh your pasta madre in the early evening or your stiff starter is not ready until later in the day. Maybe you don’t have time to bake your fougasse the same day. In this case, what you can do is prepare the dough and start the bulk fermentation. Then 1 and a half or two hours later put the bowl in the fridge and keep it there overnight. Then the next morning take the dough out of the fridge and divide it into the number of pieces you want. This way the dough will come to room temperature a bit faster
How to shape your sourdough fougasse
Either if you are following the same-day method or the overnight method. After dividing the pieces shape them into a ball, cover them with a cloth or plastic wrap, and let them rest for 20 minutes or so.
After the rest period is over… Unleash your inner creativity! The basics of shaping a fougasse are:
Flatten the piece of dough into an oval-ish/triangular-ish/leafy-ish shape, then cut slits with a bench scraper or a pizza cutter (bench scraper works better for me), loosen up the slits, and done!
Don’t try to make them perfect, the beauty of a good fougasse is in that rustic touch! I personally like a triangular/leafy kind of shape. I think they look really nice and if you have a bread basket they will look very cute in it. Also, feel free to use plenty of flour to avoid the dough from sticking to the counter. Cutting the slits can be tricky.
Baking your sourdough fougasse
Once you’re done shaping the fougasses, cover them and let them proof at room temperature until they start getting puffy, but didn’t necessarily grow much. At that moment turn your oven on at 425F/220C. The proofing stage will continue as the oven preheats. If you have an old metallic tray, put it in the bottom part oven, you will use it to create steam.
When the oven is ready put your fougasses in the middle part of the oven and throw a cup of boiling water into the bottom tray. This will create a nice touch of steam for the first few minutes.
After 10 minutes or so, you can retrieve the bottom tray and continue baking until your fougasses have a nice golden brown color. Let them cool down on a rack until you can hold them with your hands without burning yourself and enjoy!
A few tips about this sourdough fougasse recipe
For a shiny touch, I like to brush my fougasses with egg wash. This also allows the crust from drying out too quickly. This bread is pretty thin, so a bit of extra moisture is always helpful.
If you don’t want to brush your fougasses with egg wash, you can spray some water before putting them in the oven. This, along with the steam we create with the boiling water, it’ll be enough.
Fougasse is best consumed right away. When it’s crispy outside and soft inside. It’s even better when it’s still warm. This bread is thin, most of the moisture scapes as it bakes, so it goes stale faster than other types of sourdough bread.
Can I use other fillings?
Absolutely! You can use other flavor combinations that you like. I love fresh herbs combined with something extra savory or umami (like olives, blue cheese…). But I also love caramelized onions and nuts together. The sky is the limit here!
Do I really need steam to bake it?
You don’t need it, but I think it’ll be a good idea. I always get better results when I add steam during the first 10 minutes of baking. Since these are pretty thin, the crust will dry out quickly. A bit of steam will help to create a fluffy interior and crispy crust! But if you can’t create steam don’t worry, your fougasse will still turn out delicious!
How big should my fougasse be?
With this recipe, you can make one mega-fougasse, 2 large fougasses, 3 medium fougasses, 4 small ones, or 5 tiny ones. Just be careful when you bake them because the small ones will bake faster.
That is all for today! If you liked this recipe, you might also like these other ones, give them a try and let me know what you think!
Brie and olive sourdough rolls
Tomato and rosemary sourdough bread
Gorgonzola and apple sourdough bread
If you make any of my recipes let me know what you think! As always you can find me on Instagram, Pinterest, and Facebook. And I also have a few videos up on my Youtube channel (which I hope I can resume soon!)
Starting on breadmaking but don’t know where to start? Check my amazon store to see my favorite and affordable utensils you will need. No need to buy a $200+ baking pot. You can make the best bread with simple and affordable tools! (This is an affiliate link if you purchase something from this link I will make a small commission that helps me run this blog, but you will not be charged any extra money 😉 )
Happy Baking!
Sourdough Fougasse with pasta madre discards
Make this incredibly aromatic bread typical from the Provence using your pasta madre discards!
Ingredients
- 500 g bread flour
- 100-120 g pasta madre discards see notes
- 300-350 g water see notes
- 50 g extra virgin olive oil
- 8-10 g salt see notes
- 135 g sliced black olives drained and patted dry
- 10 g fresh thyme leaves chopped
- 1 egg for brushing optional
Instructions
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Mix salt, chopped thyme, and flour in a bowl and set aside
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Cut the pasta madre into smaller pieces and add them into the bowl that has the flour mix
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Add about 80% of the water, the olive oil, and start kneading until you feel the pasta madre is incorporating well into the dough. Then add the rest of the water
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Knead the dough until the gluten is almost developed and add the drained olives
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Do a set of stretches & folds to help incorporate the olives. If the dough feels tight and you can't incorporate them, let the dough rest for 20 minutes to relax the gluten. Then proceed again to finish incorporating the olives
-
Once ready lightly oil your bowl and put the dough inside, let it proof at room temperature until it doubles or almost doubles and you see some fermentation bubbles at the bottom (Refer to the post to see how you can do a cold retard of this dough)
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When the bulk fermentation is over, lightly flour your counter and divide the dough in as many fougasses as you want (3-4 pieces will have a nice medium-small size). Shape the pieces into dough balls, cover them and let them rest 10 minutes
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Take one dough ball and flatten it with your fingers giving it an oval or semi triangular shape. With your fingertips stretch the dough into a larger piece of about 1cm/0.5in thickness. Use as much flour as needed to avoid the dough from sticking
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Once you have shaped all pieces cover them and let them rest for 10 minutes
-
Place the pieces on the trays you will use to bake them and with the narrow side of a bench scraper cut slits into the fougasse pieces and stretch them a little so the cuts don't close while the dough proofs and bakes
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Cover the fougasses and let them proof until you see them getting puffy, then turn on the oven at 425F/220C and finish proofing while the oven preheats. If you want to create some steam place an old metallic tray in the bottom part of the oven
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When the oven is ready brush the pieces with egg wash for a shinier touch (optional) or just spray some water. Bake them for about 30 minutes or until they get a nice golden brown color. If you are creating steam in the oven you can add a cup of boiling water into the tray that has been preheating in the bottom of the oven.
Recipe Notes
*If you are adding wet fillings (like olives) start with the lesser amount of water, if the fillings are dry (like herbs or cheese), add the greater amount of water
*Use just 8g of salt if you’re using very salty/umami fillings like olives, anchovies… otherwise use 10g
Whey bread: my new favorite
How on earth did you come up with a whey bread recipe? I’m glad you ask! A few months ago I started to make my own yogurt. But with homemade yogurt came leftover whey. I don’t like throwing away things that I can use, especially something that 1) I know it’s an industry waste very difficult to deal with and 2) is not milk but smells like it and therefore could give great aroma to my bakes. I thought I could find a good use for it, and the most obvious one for me was to try my hand at a whey bread. Spoiler alert: it’s AMAZING!
For this recipe, I decided to use active dry yeast (you can also use instant if that’s what you have). I know I know… I’ve been on a sourdough roll for quite a while but because I wasn’t sure if making a 100% whey bread was possible, I wanted to try first using yeast. Then, during the recipe development, I realized that I needed to reconnect with my beloved yeast. The challenge of making something with sourdough is exciting but yeasted bread is delicious too and more convenient when you don’t have the time or patience for sourdough. And honestly, I think this recipe is perfect the “whey” it is *pun intended* 😉
Check the notes in the recipe box for the baker’s percentage, the measurements are for a large loaf pan.
What is whey?
For those who don’t know what whey is, it’s a by-product of the yogurt-making process. Once the milk is curdled and the yogurt is set, the yogurt is strained to get a creamier texture or Greek-style yogurt. The leftover liquid is known as whey or yogurt whey. It’s yellowish and it can be a clear or a bit cloudy, it has a milky smell and it’s acidic. If you want to know more about the composition check this scientific article.
This whey is not the same whey protein powder has, they’re called the same, but they’re different. Protein whey is also known as “sweet whey”.
When I make yogurt I make 2 liters at a time; There’s a lot of whey in 2 liters of yogurt! I didn’t want to throw it away before I at least tried to do something with it. I also know whey is a huge problem in the dairy industry. It’s a by-product that pretty much goes to waste and it really poses an environmental problem. You can’t just throw it away because it has a lot of microorganisms and nutrients for other microorganisms that can lead to algae growth. The low ph can acidify the surroundings and thus affect the ecosystem where it’s dumped. It’s a big no-no.
Many researchers are looking into possible uses for whey in an attempt to relieve the industry from this problem and to minimize environmentally dangerous practices. Believe it or not but the Greek yogurt industry creates billions (billions with a b!!) of liters of whey. This article explains it very well, it’s an interesting read if you’d like to know more about this issue.
But we, bakers of the world, home cooks, kitchen creatives, zero waste enthusiasts… always find a use for everything! So, to your question “Can you make bread with whey?” The answer is YES, YOU CAN! And whey bread is actually now one of my favorite things to bake!
Using whey in bread
For this recipe, whey is the only liquid I use. Even for the yudane (which we’ll cover later). If your whey is clear or cloudy is not going to affect the bread. I’ve tried with both and they work the same.
I was a bit worried at the beginning because I wasn’t sure if the lower pH would affect gluten development or the final texture. But good news! The dough behaved beautifully! It’s very aromatic and you’re going to fall in love with this whey bread! And you can even keep the whey in the fridge for a couple of weeks before you use it. Its low pH and good microorganisms can extend its shelf life for quite some time!
About this whey bread recipe
Let’s get into the tidbits of the recipe! After testing different ingredient ratios, I decided to introduce some precooked flour. Some of you might have heard about tangzhong and yudane methods. Both are based on the same idea: the gelatinization of starch. Tangzhong is a roux and it’s made with a 1:5 flour to water ratio. Yudane, however, is a 1:1 flour to water ratio, and instead of gradually increasing the temperature and cook the mixture, you boil the liquid and pour it on top of the flour.
I’ve worked with both methods and I love them both. The gelatinized starch in the precooked flour makes quite a difference in the texture of the bread. I always mention how important gluten development is, but gluten development doesn’t only mean building the gluten network. It means incorporating all the necessary elements into the network. And that includes starch granules that will gelatinize during baking. These gelatinized starch granules give the crumb some springiness and elasticity, which are key for soft and fluffy bread.
How to make the yudane for this whey bread
If you have a stand mixer or some machine to knead the dough, I’d recommend you prepare the yudane with it. Measure the flour and keep it in the bowl. Boil a bit more whey than the amount you’ll need because some of it will evaporate. When it comes to a boil turn on your stand mixer, quickly measure the weight of the whey you need in another container, and pour it into the stand mixer bowl and knead it until you can touch it without burning yourself.
If you do it by hand, also measure the flour and keep it in the bowl, proceed to heat the whey in the same manner, and when it comes to a boil measure the amount you need directly on the bowl where you have your flour. Place the bowl on the scale, add the whey, and quickly, with a spatula or a wooden spoon mix the dough well and knead it until you have a sticky dough ball.
If you can, use a heavy bowl, so it doesn’t move around while you’re stirring and pouring the boiling water.
The yudane method explained
Usually, people make the yudane the night before baking and let it cool down in the fridge. However, I think that approach is not the best if we want to maximize the possibilities of adding gelatinized starch to our dough. Why? Because of something called starch retrogradation.
Starch is made of two monomeric units: amylose and amylopectin. At room temperature, these two compounds have a crystalline structure (not that they’re crystals per se, but their atoms are arranged in the space as crystals). In presence of heat and water, the starch granules swell and burst. When this happens, the crystalline structures of amylose and amylopectin are lost, the chains can interact with even more water, and the mixture becomes a gel, thus the “gelatinization” part.
However, the gelatinization process is not 100% irreversible. The moment heat is no longer applied and the temperature of the gel starts going down, some of the monomers start re-crystalizing. That means that as they go back to their original structure, they start losing the gel properties and become solid again. This process is called retrogradation.
Starch retrogradation is quite a big deal in starch science and it does have a role in bread staling. It’s also one of the main reasons bread gets hard and crumbly when we put it in the fridge.
Why I don’t put my yudane in the fridge
The retrogradation process is accelerated at cold temperatures. That’s why sauces or custards that have flour or starch harden in the fridge. If we put the yudane in the fridge, the starch retrogradation will go faster than if we just leave it at room temperature. We can keep more gelatinized starch and our bakes will be even better if there’s no cold involved.
Keep in mind that even if we let the cold yudane come back to room temperature, the retrograded starch won’t gelatinize again. Gelatinization starts at high temperatures (>65C/150F)
This is my personal preference when making yudane. I find it’s also more convenient because I always forget to prepare things the day before. But obviously, you can leave it in the fridge if that’s what you prefer.
When your yudane is ready and it’s not too hot, you can either start right away, or you can wrap it in plastic until you start making this whey bread.
How to ferment this dough
Since this is a yeasted dough, it’s going to be a 1-day bread. And in just a few hours you should be able to enjoy a nice slice of this whey bread that’s going to enamor you!
The bulk fermentation will take about 2-3h, proofing will take a bit less. These are just a guide, the total fermentation time depends on how hot your kitchen is, etc etc. Proofing is where things can be different depending on what type of loaf pan you have.
Proofing on a Pullman loaf pan with lid
I have this Pullman loaf pan with a lid. I must say… it’s large. I underestimated the size when I bought it some years ago. At the time I was baking just for myself. But now this size is very convenient because it makes a loaf large enough to last the whole work week and feed 2 people. I’m talking breakfast toasts, lunch sandwiches, mid-afternoon snacks…
Make sure you oil the pan and the lid. After you shape the dough, let it ferment until the dough is 1cm from the top. Then put it in the oven. If you bake the loaf when the dough is already touching the lid and is filling almost all the pan, the dough won’t have enough space and might pop the lid. As the bread keeps rising the first few baking minutes it might push the lid and you might hear a little explosion. Nothing major, but if you’re not expecting that it might scare you. I know because I almost had a heart attack when I heard that myself!
If this happens though, carefully put the dough back in the tin with the lid and everything (it will deflate after the shock) and continue baking. The worst that can happen is that the loaf will have a wonky shape. It might even be a bit smaller than you wanted. But it’ll be totally edible.
Proofing on a loaf pan without a lid
In this case, there isn’t any risk of “explosion”, but there’s a risk of mushroom shape loaf. If this happens it’s possible the bread gets stuck in the edges of the pan and it will not come out of the tin after it cools down. The best you can do is control the proofing and start baking when the center of the loaf is, at most, 1-1.5cm above the edge of the pan. This dough is very elastic, so it’ll have a nice oven spring. For smaller loaves, I use this loaf pan and it serves me well. It’s very versatile and useful for small cakes, banana bread, etc.
How to shape this loaf
Deflate the dough gently and well by kneading it for a couple of minutes, let it rest for 5 minutes, and then roll it into a rectangle slightly narrower than the length of your loaf pan and as long as your dough allows you while keeping at least ½ inch thickness (if it’s thinner it might get stuck on your counter and be easier to trap air as you roll it). Shape the dough into a log and put it in the pan. If you’re using a Pullman loaf, close the lid. If your loaf pan doesn’t have a lid, cover the dough with plastic wrap or put the pan inside a large enough plastic bag.
How to bake this sandwich whey bread
Whey has significant levels of galactose, a monosaccharide that’s also considered a reducing sugar. These types of sugars are the ones responsible for Maillard reactions. To the already happening Maillard reactions in bread, we’re adding more reducing sugars, thus your loaf will brown faster than usual. This will make a bit more difficult to test the doneness because the color can be misleading. You take the bread out of the oven when it’s still not fully baked, yet the outside is pretty dark.
For this, it’s better to test the temperature in the middle of the loaf. Once the temperature hits 96C, the bread is done! I have this thermometer and I am very happy, it’s fast and you can also put the probe at an angle, so you don’t burn yourself with the top side of the oven.
Baking with a lid
Here you have two options: you can bake the bread half the time with the lid on. When it starts browning remove the lid and continue baking until it’s done (by testing the inside temperature). Or you can bake with the lid on until it’s fully baked. If you remove the lid halfway, the loaf can get a slightly domed shape that will disappear after it cools down. However, there’s some risk for getting a weirdly shaped loaf. On the other hand, if you bake with a lid, the top might get a concave shape after it cools down.
This all pure aesthetics, it’s not a big deal and it’s not going to affect the flavor or fluffiness of the bread. But sometimes we just want that perfect square toast. I find it easier to bake with the lid at all times, and then I have my process to cool this whey bread down to keep the square shape.
Baking without a lid
If you don’t have the Pullman-style loaf pan, your bread will have a lovely round top and you won’t have to worry about losing the shape while it cools down.
How to let this whey bread cool down
One little issue that I’ve encountered when making Pullman loaves is the concave shape the loaf gets after it cools down. It’s a bit hard to find the exact moment to take the Pullman loaf pan lid off. If you take it off too early, the loaf might have a convex shape (like a mountain), but if you take it out too late, it’ll have a concave shape (like a valley).
My strategy is to bake the bread with the lid on at all times and I cool it down upside down for the first 30 mins. First 10mins in the tin, and the rest 20 out of the tin (otherwise the steam will condense on the bread and leave it wet and soggy). If you’re up for the challenge, you can keep turning the loaf upside down every 20 minutes until it’s room temperature. It worked for me, but that’s not something I’ll do all the time. Mostly because I forget about the loaf after it’s baked 🙂
How to store this whey bread
The yudane helps a lot keeping this whey bread fluffy for a longer time. I’ve tested this recipe with and without yudane and there’s a big difference (it stays fluffier with yudane). I’ve kept this whey bread at room temperature as is (not in a bag) for 5 days, just keeping the open side on the plate so it doesn’t get extremely dry. The crumb did dry out over time, but the bread was totally edible and after putting a couple of slices on the toaster it was perfect. The fats (from butter and eggs) kind of seal the crust of this bread, keeping the moisture inside. So while the crust might dry, the crumb remains nice and soft.
Now, this was an experiment, I don’t recommend leaving the loaf as is on the kitchen counter. If you have a square plastic container, you can slice the loaf up and place the slices there. You can also keep it in a ziplock bag and slice it as you need. You can cut the slices and freeze them and then just pop them in the toaster for 1 or 2 cycles when you want a slice.
If you make homemade yogurt I encourage you to try adding whey to your loaves, especially enriched ones! I am stunned by its versatility and incredibly milky aroma! I’d go as far as to say that if you use whey, you might even be able to skip powdered milk in some recipes!
Frequently asked questions
If you follow me on Instagram you might have seen me playing around with this bread. And I received several questions while I was developing this recipe. I hope they can be useful for you too!
Can I use whole wheat flour to make this whey loaf?
Yes, you can, always keeping in mind that cereal bran will alter the dough a little. The more bran, the more liquid you will need and the less smooth your bread will be. I have this recipe for a whole wheat loaf that you might like to try using whey.
Can I use gluten-free flour?
I get this question quite often, and the answer is no. A gluten-free bread requires a lot more testing and different ingredients to make sure you can mimic the properties of the gluten proteins. So you can’t just substitute one flour for the other. If you have experience with gluten-free bread, then you can probably twitch some of your recipes to add whey.
Can I make this bread in a dutch oven?
I haven’t tried it, but I don’t see why not. As long as you control the temperature and you don’t mind the shape of the bread. Still, keep an eye on the dough, because it’s possible it’ll rise more in the oven than a lean dough would, you don’t want to get the dough stuck in your dutch oven.
Can I use parchment paper in the loaf pan?
I don’t see why not! my Pullman loaf pan doesn’t need it, even if I don’t spray oil. But if you’ve had problems before, parchment paper won’t affect your bread.
Can I use oil instead of butter?
If we were talking about other recipes I might not recommend you to do so. Butter and oil behave differently and can lead to very different results. Even solid and melted butter behave differently (You can read about that on this brioche with sourdough discards recipe).
But for this recipe, butter is not the key ingredient so you can substitute it for oil. I have tried using olive oil and it also makes delicious bread!
If you liked this recipe you might also like:
- This super easy kefir bread (video included!)
- This sourdough marble rye loaf, perfect for sandwiches
- These sourdough burger buns that don’t fall apart
- These delicious sourdough blueberry muffins
- These tasty brie sourdough buns
You can find me on Instagram, Facebook, and Pinterest, and you can also subscribe to my Youtube channel.
This post contains affiliate links and any sales made through such links will reward me a small commission – at no extra cost for you – that allows me to keep running this blog.
Happy Baking!
Whey bread: Your new favorite loaf
This sandwich whey bread is super flavorful, soft, and perfect for sandwiches and toasts. It's also a great way to use your leftover whey!
Ingredients
Yudane
- 130 g bread flour **Check notes for the baker's % to scale down this recipe to a smaller loaf pan**
- 130 g boiling whey
Whey bread dough
- 260 g yudane
- 520 g bread flour
- 150-190 g whey * See notes
- 10 g active dry yeast
- 2 eggs
- 90 g sugar
- 12 g salt
- 80 g softened butter
Instructions
Yudane
-
Add 130g of bread flour to your bowl.
-
Heat a bit over 130g of whey and when it comes to a boil weigh 130g and quickly add it to the flour.
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With a wooden spoon or with a stand mixer mix the flour and whey until it forms a sticky dough. If you're not ready to bake wrap it in plastic and keep it at room temperature until you're ready to start your bread.
Whey bread dough
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Mix the room temperature whey, the yeast, and the eggs and let the mixture sit for 10 minutes.
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Add the sugar to the egg mixture and give it a whisk.
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In the bowl where you have your yudane add the egg mixture and break up the yudane a little bit.
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Add flour and salt to the bowl where you have the yudane and the wet ingredients and mix everything until you don't have dry flour particles. Cover and let it sit for 20 minutes.
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After 20 minutes start kneading, if the dough feels too stiff and you didn't add all the liquid whey, add a bit more. Once the dough starts coming together add the softened butter and continue kneading to incorporate it.
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Knead until the dough becomes smooth and elastic. It shouldn't stick to your fingers and it should feel nice to the touch.
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Place the dough in a lightly oiled container, cover it and let it ferment at room temperature for 2h or until it at least doubled in size.
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deflate the dough gently and let it rest, covered, for 10 minutes.
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Dust the dough and the counter lightly with some flour and with a rolling pin roll your dough into a rectangle slightly narrower than your loaf pan. Roll the dough into a log and place it in your oiled loaf pan.
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Let the dough ferment a second time until it's 1-1.5 cm from the edges of the loaf pan (if baking with a lid), or until the dough is at most 2cm above the edges of the loaf pan (if baking without a lid). This should take about 1.5h at a room temperature of 74F/23C. Check the post for more detailed information about this.
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Before the dough finishes fermenting preheat your oven at 350F/175C.
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When the dough is ready bake at 350F/175C for 35-45minutes or until the inner center temperature reads at least 205F/96C (Time will depend on the oven).
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Take the loaf out and let it cool down for 10 minutes in the pan before you remove it from it. If using a Pullman loaf pan cool it down with the lid on upside down for 10 minutes and another 20 minutes without the lid (Check the post for detailed information about the cooling process).
Recipe Notes
(For detailed instructions, explanations, and FAQ refer to the post)
* The amount of whey depends on how much your flour can absorb. My flour has 12.7% protein content and I can comfortably add 170-180g, with stronger flour (14% protein) I need 190g of whey.
**Baker’s Percentage:
Yudane Flour: 20%
Yudane Whey: 20%
Dough flour: 80%
Dough whey: 29.2%
Eggs: 15.4%
Sugar: 13.8%
Yeast: 1.5%
Salt: 1.8%
Butter: 12.3%
How to make sourdough burger buns
It’s officially cookout season! And we bakers know that’s time for some homemade burger buns. Today I’m showing you how to make sourdough burger buns that don’t fall apart. Tired of your hamburgers buns going soggy and the fixings slipping away? With these sourdough burger buns, you won’t have that problem again!
These hamburger buns have a velvety crumb with a strong exterior to hold your fixings, but they will still melt in your mouth. These buns are designed to last through your last bite! You can also cut them in two and freeze them so you always have sourdough burger buns available for an impromptu hamburger.
Use a ripe sourdough starter
I’ve tried making this recipe with different sourdough starter ratios, at different temperatures, etc. One of the most important things in this recipe is the starter. Some recipes are more forgiving than others and you can get away with a bit of a lazy starter. But these burger buns require you to use your starter at its peak of activity. You can learn more about this in this blog post,
What flour should I use for these sourdough burger buns?
I used King Arthur bread flour with 12.7% of protein. If you have different flour, just keep in mind that the absorption will be different. If your flour has less protein, it will need less liquid to achieve the same consistency. And if your flour has more protein it’ll need more liquid to achieve the same consistency. This is important for you to be able to customize the recipe to your flour and kitchen conditions.
How to prepare the dough
It’s slightly sticky, so that’s why you also need to knead the dough very well. When the gluten is fully developed, the dough is strong enough to pull itself and not leave bits everywhere it touches (like your hands!). Keep in mind that my flour is pretty strong; although you can use low protein flour, you will probably need to reduce the liquids (start with 10-15% less).
Mix everything together minus the butter. Once the dough can form a ball and it is not a shaggy mess, incorporate the butter and keep kneading. If necessary, let the dough rest for a few minutes every now and then so you don’t push the gluten too far. The process shouldn’t take you more than 1h (At the end of the post you will find a baking schedule so you can plan ahead).
I know many recipes call for 3-5 minutes of kneading time, but that’s not even close to fully develop the gluten, especially in enriched dough. So, take your time, and let the dough guide you. The only way to get the best quality in your baked goods is by having a properly developed gluten. That gives the dough enough structure to get a nice fluffy crumb, and enough strength so it doesn’t collapse and you end up with super dense buns.
A note about fermentation
Once the dough passes the windowpane test, place it in a lightly oiled container and let it ferment until the next morning. You can always cut the bulk fermentation and keep the dough in the fridge once it’s doubled. In this case, I’d probably cut the bulk fermentation shorter to avoid the dough from over-proofing in the fridge.
How to shape these sourdough burger buns
Once the bulk fermentation is over, lightly flour your counter and carefully deflate the dough. Make sure you get rid of large air pockets in the dough and divide it into as many buns as you’d like. I like to divide into 8 for a medium-small bun, but if you want larger hamburgers, divide the dough into just 6 or even 4 buns.
PRO TIP: If you think the dough is too sticky and you need lots of flour, oil your counter and your hands instead. That way you avoid the dough from sticking and drying out!
Take one piece of dough and flatten it with your fingers. Then start bringing the edges towards the center to make it into a ball shape. Then turn it upside down so the seam is touching your counter and roll it with your hand to finish shaping the ball and create some tension on the surface. You can use a bit of flour to avoid the dough from sticking to your hand or even some oil.
Do the same with each piece of dough, cover them with floured plastic wrap and let them rest for 15 minutes.
After 15 minutes if you see they are very flat roll them again with your hand to shape them back into a ball. If after 20 minutes they look still plump then transfer them into your baking tray. I find it’s very easy when you use a bench scraper, just slide it under the rolls and carefully place them on the tray.
Cover the buns and let them rest for 2h or until they are puffy. They don’t necessarily need to double in size, but they should feel puffy and if you touch them, the dough should spring back slowly.
How to bake these sourdough burger buns
When you think the buns are almost ready, preheat your oven at 375F/ 190C. Once the oven is preheated, use the leftover egg whites to brush the buns. Then sprinkle sesame seeds and off to the oven!
Bake the buns until they have a nice golden-brown color, if your oven doesn’t bake homogenously turn the tray 180 degrees halfway in the bake.
Once the buns are ready transfer them to a cooling rack and let them cool down for at least 30 mins to 1h. If you try to cut them while they’re hot you will destroy the crumb, it’ll get mushy because although the buns are out of the oven, the crumb is still cooking.
In the meanwhile, you can prepare your fixings, the patties… And once the buns are ready cut them in two and enjoy your hamburgers!
PRO TIP: If you want your buns to grow taller rather than spread flat on the tray, you can use these English muffin rings. Put the buns on the tray, butter the rings, and put them around each bun while they proof and until they’re half baked. You can take the rings off when the buns start getting a light golden color. The result will be buns with the exact same shape and very plump. Perfect for a Big Mac copycat!
Baking schedule for a 74F/23C room temperature
If you’re planning hamburgers for lunch my suggested schedule for an environment of 74F is the following
The day before:
- 10 pm: Mix the ingredients and knead the dough
- 11 pm: Start bulk fermentation
The next morning
- 7 or 8 am: deflate and shape
- 7:15 or 8:15 am: Proof
- 10:45 am: Preheat your oven
- 11:15 am: Bake the buns
- 11:50 am: Take the buns out of the oven and cool down before consuming them
- 12:30 pm: Enjoy!!
I’ve tried this recipe on hotter and colder days. At 74F/ 23C it took about 9-10h to rise, at 68F/ 20C it took 11-12h. The dough should at least double or almost double before you divide it. Plan accordingly to your schedule and how early you’re willing to get up the next morning 😉
Do these burger buns have yeast?
No, they do not. They’re made with a 100% sourdough starter. However, if for whatever reason your starter is not ready, or you find yourself with a lot of sourdough discards. You can absolutely turn these buns into “sourdough discards hamburger buns”. Add the same amount of starter, and 5g of active dry yeast. The procedure is the same, only the fermentation times will vary. Instead of starting in the evening, you will have to start in the morning of the same day you’re planning to eat them.
But what if I want to make them using yeast?
If you don’t have sourdough, you can just substitute it with flour and water and use just yeast. If you wanted to replicate a sourdough recipe but using yeast you can prepare the dough using a very little amount of yeast (maybe 1g or even less), but yeast is still much faster than sourdough, so I cannot assure you the dough won’t overproof if you leave it all night fermenting. You might need to experiment a bit to find out a schedule that works for you.
Can I make dairy-free sourdough burger buns?
Absolutely yes! I’ve actually made this recipe with soy milk and plant-based butter and they were amazing too.
If you don’t use soy milk, try to use plant-based milk that has a thicker consistency and it’s a bit creamy. If it’s too watery you will probably need to reduce the amount of total liquid. You can also use no milk and make these with water, but again, be careful. It’s already a slightly sticky dough.
Can I make vegan sourdough burger buns?
Yes again! You just need to do a bit of math. A large egg is about 50g and 1/3 of the egg is the yolk. Egg white is more liquidy and the yolk has some fat. You can substitute 2/3 of an egg with water/plant-based milk, and the other third you can substitute it with some type of fat (vegan butter, olive oil…). This recipe for vegan Hokkaido milk bread can also be shaped into buns and used for hamburgers, although it uses yeast.
Let me know if you make these delicious sourdough burger buns and I hope this year we can start enjoying cookouts and bbq gatherings with friends and family. Don’t forget to tag me on Instagram and use #allyoukneadisbread so I can see what you bake!
If you want to see more bakes you can find me on Instagram, Facebook, and Pinterest, and you can also subscribe to my Youtube channel.
Happy baking!
This post contains affiliate links and any sales made through such links will reward me a small commission – at no extra cost for you – that allows me to keep running this blog.
Perfect Sourdough Burges Buns
These sourdough hamburger buns have a velvety crumb and they melt in your mouth. Designed to last through your last bite!
Ingredients
- 355 g bread flour 12.7% protein
- 100 g active sourdough starter 100% hydration
- 40 g water
- 90 g milk
- 2 L eggs
- 1 L egg yolk
- 25 g sugar
- 8 g salt
- 50 g softened butter
- 1 tbsp sesame seeds (optional)
Instructions
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Mix the eggs, yolk, water, milk, sugar, and starter in a large bowl (or stand mixer bowl)
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Add the flour and salt to the wet ingredients and combine until you have a messy dough
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Cover and let rest for 30 minutes (if your kitchen is too hot, let it rest in the fridge)
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After 30 minutes start kneading the dough and once it becomes less sticky incorporate the butter
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Continue kneading until the dough is very elastic and the gluten is properly developed. If necessary, let the dough rest for a few minutes once in a while
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Shape the dough into a ball and place in a lightly oiled container until it doubles or almost doubles in size *See notes
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When ready (if you followed my schedule, this step would be the next morning), carefully deflate the dough and divide in 8 equal pieces for medium-size buns, or 6 for larger buns
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Shape each piece into a little ball and place them on your baking tray. For taller and exact shape buns you can use English muffins rings to proof and bake them
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Cover the buns with lightly floured plastic wrap and let them rise until they're puffy and have grown in size (they don't necessarily need to double)
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Preheat your oven a 375F/190C when the buns are almost ready (reduce the temperature a little if you have a convection oven)
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Brush each bun with the leftover egg white and sprinkle with sesame seeds (optional)
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Bake for 30-40 minutes or until the buns have a nice golden brown color. Time will vary depending on the oven **See notes
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Once the buns are the color you like, remove them from the oven and let them cool down in a cooling rack. If you like them a bit more humid, let them cool down covered with a dry cotton cloth
Recipe Notes
* Please refer to the post for a baking schedule and approximate fermentation times
** If you used English muffin rings make sure to oil the inside, you can remove them when the buns are halfway baked
How to make Sourdough Marble Rye Bread
I think one of my favorite sandwiches during summertime is tuna salad on marble rye bread. And since the weather down here it’s starting to warm up, I decided to post my recipe and show you how I make my sourdough marble rye bread!
What is marble bread?
No, it’s not rock-hard bread, don’t worry! If you’re not familiar with marble bread, it’s basically a two (or more colors) bread that is shaped in a way that when you cut through it you can see a pattern. In this case, that pattern is a swirl with two colors, but other times the pattern is more abstract.
Best sourdough marble rye bread recipe
Okay, okay, maybe this is a bit of an overstatement, but I’m very happy with this recipe! I have tested different rye:wheat flour ratios and I think I have found a balance between both that gives you a great dough consistency and a loaf that is not dense at all while enjoying a nice rye flavor. You will make the best sourdough marble rye bread sandwich!
Of course, you can play around with these ratios. However, know that rye gluten behaves a tad differently and you might end up with a sticker dough. That’s not a problem, because this bread is baked in a tin, but when it comes to the marble part, you could end up with a wonky pattern.
I have tried to make this loaf a bit more accessible for those that can’t find some ingredients. Firstly, because there’s no need to spend money on a type of flour you’ll barely use. Secondly, because many of you might still have difficulty finding certain ingredients. So, don’t worry, you don’t need pumpernickel flour. However, feel free to substitute the rye flour in the dark dough for pumpernickel if you prefer.
Ingredients for this sourdough marble rye bread
For this recipe, I used this dark cocoa powder to color the dark dough because that’s what I usually buy. Feel free to use whichever cocoa powder you have access to (preferably unsweetened). Some people even use instant coffee, but in my opinion, I think cocoa powder does a better job than coffee bringing all the aromas and flavor together.
As far as the starter goes, I don’t have a rye sourdough starter. I used my white one for this dough and it worked great. If you have a rye starter, feel free to use it. Although, you can also build a levain with the flour mix. The most important thing is that the starter is active and by the time of use it has reached its peak of activity. You have all the information about it here.
I also used this whole rye flour and just sieved out large bran bits. I love this brand and I also LOVE the packaging. It has a velcro style sealing that really seals the bag! Much more convenient than the zip-style kind of seal!
If you use white rye, you will probably need less water. You can add maybe 80% of the water in the recipe and add more if necessary. The dough is a bit sticky but not messy sticky. I like whole rye flour because it adds another layer of flavor to the loaf and a bit of extra complexity that goes great with the caraway seeds.
When I buy spices I tend to buy in bulk because little containers annoy me. I always have large glass containers (pickle jars!) that I keep precisely to use with my spices. If you’re like me, then these seeds might be the ones for you! It’s a whole pound, but trust me when I tell you that you’ll be making this sourdough marble rye bread often!!
Can I use all purpose flour?
Absolutely! But since it has less protein content, you will need less water, so measure the water in the recipe, and then add it little by little until you think it’s enough. You might need as little as 70% of the water in this recipe.
Bulk fermentation
I did my bulk fermentation overnight because my house was a bit chilly (69F/20C), it took about 8-9h before I shaped the loaf. If your home is warmer, maybe it’s better to start in the morning and keep an eye on the dough. I also try a higher temperature (75F/24C) in one of the tests and the dough was ready in 4-6h.
How to shape your sourdough marble rye bread
At this point, both doughs should have finished the bulk fermentation. Carefully degas them, shape them into a ball and let them rest for 10 or 15 minutes covered.
The shaping consists of two layers of dough, the thinner you make these layers, the thinner will be the swirl inside, and vice versa. I like to have a layer of about half inch/1 centimeter thickness. This way the swirl is nice and visible, the layers don’t tear during baking and you end up with a beautiful marble rye bread!
I roll my loaf in a way that the light dough is outside, that way I can judge by the color of it, how the bread is doing, and if it’s ready or not. Depending on the flour you use etc, your dough might be on the stiff or sticky side, don’t worry, I got you!
How to shape stiffer dough
If your dough is a bit stiff, it will be easier for you to use a rolling pin. Dust your counter lightly with some flour and flatten the light dough a little. Then with a rolling pin shape the dough into a rectangle of about 9×17 in/22x40cm and set aside. The shorter side will be about the length of your baking pan. once the light dough has the desired shape, do the same with the dark one.
Brush the light dough with a little bit of water, just enough to make the surface sticky. Place the dark dough on top and try to align them very well. Ideally, the sizes should be very similar. Then starting from the short side, roll the dough into a log. Pinch the edges and seal the seam, and place it into your baking pan.
How to shape stickier dough
If your dough is too sticky, instead of dusting the counter with flour, use oil to avoid it from sticking and making a mess. And do the same with your hands. Then carefully, flatten the dough, and with your hands keep pressing and spreading the dough into a 9x17in/22x40cm rectangle. Lift the dough often (careful not to stretch it too much) to make sure it’s still not sticking. Start with the light dough and finish with the dark one, to avoid dark bits of dough sticking to the light one.
Once you have both rectangles, place the dark on top of the light one and press them together. Starting from the short side roll the dough into a log, pinch the edges and seal the seam, and place it into your baking pan
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Proofing and baking your sourdough marble rye
It’s important you let the dough rise, at least, until the highest part (usually the middle) reaches the edges of your baking pan; preferably, until it’s half-inch/once centimeter above the edge of the pan. I also don’t like to bake pan loaves with steam; so, to get good oven spring, you need to start with a loaf that’s already tall, or the crust will form fast and prevent the loaf from rising more, or tearing the dough and end up with a not sandwich-friendly shape.
Bake the loaf in an oven preheated at 350F/175C until it’s golden brown. You can also stick a meat thermometer into the loaf and once it reads 204F/96C your sourdough marble rye bread is ready! Try to reach the center, because it’s the part that takes longer to cook. This is the thermometer I use for pretty much everything. It’s really fast and can hold the highest or lowest temperature. It even has a light!
For a shiny crust, you can brush the loaf with milk or egg wash before it goes into the oven!
How long does this sourdough marble rye bread keep?
Assuming that you don’t eat it in one day, you can keep the loaf in a ziplock bag or airtight container at room temperature for up to 4-5 days (depends on the temperature of your kitchen). You can keep it in the fridge for up to a week, but I’d recommend you toast it first. Usually, the texture of bread that’s been kept at old temperatures is not the best.
Let me know if you make this fantastic sourdough marble rye bread and your favorite sandwiches to make with it! If you do, use #allyoukneadisbread on Instagram, I’d love to see what you bake and what you experiment with!
You can find me on Instagram, Facebook, and Pinterest, and you can also subscribe to my Youtube channel.
Happy Baking!
This post contains affiliate links and any sales made through such links will reward me a small commission – at no extra cost for you – that allows me to keep running this blog.
Sourdough Marble Rye Bread
Delicious and aromatic sourdough marble rye bread, perfect for sandwiches and toasts!
Ingredients
Light Dough
- 85 g rye flour
- 165 g bread flour
- 55 g mature sourdough starter
- 130 g water
- 5 g salt
- 15 g butter
- 10 g honey
- 1 tsp caraway seeds
Dark Dough
- 85 g rye flour
- 165 g bread flour
- 55 g mature sourdough starter
- 130 g water
- 5 g salt
- 15 g butter softened
- 10 g molasses
- ½ tsp cocoa powder (use dark cocoa powder for a darker color)
- 1 tsp caraway seeds
Instructions
Light Dough
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Dissolve the sourdough starter in the water to break it down a little
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Add all the other ingredients except the butter and mix them until you can't see dry flour particles. Cover and let it rest while you mix the dark dough
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After a few minutes of rest start kneading the dough with your hands and incorporate the butter. Continue kneading until the dough is not sticky and is smooth
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Lightly oil a container, place the dough inside, and let it ferment until is about twice the size (8-9h at 69F/20C or about 4-6h in a warm place, don't exceed 79F/26C) *See notes
Dark dough
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Dissolve the cocoa powder in 50g of water until you don't have lumps
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Dissolve the sourdough starter in the remaining 80g of water
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Add the cocoa mixture and the rest of the ingredients, except for butter, to the dissolve sourdough. Mix the ingredients until you don't see dry flour particles. Cover and let it rest while you knead the light dough
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Once the light dough is done and fermenting, start kneading the dark dough with your hands and incorporate the butter. Continue kneading until the dough is not sticky and is smooth
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Once ready, lightly oil a container and place the dark dough inside to ferment (8-9h at 69F/20C or about 4-6h in a warmer place, don't exceed 79F/26C) *See notes
Shaping & Proofing
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Once both doughs are ready, lightly flour your counter, and with a rolling pin roll both doughs separately to 1/2 in thick and as wide as your baking pan is. The thicker you roll the dough the thicker will be the spiral pattern inside, feel free to change the thickness to your taste.
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Try to roll both doughs into a rectangle of similar size (Mine was about 9×17 in/22×40 cm). Once ready with a fork prick both doughs to make sure there aren't large air bubbles trapped between the layers later on.
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Lightly brush the light dough with water (you can also use a spray bottle) and place the dark dough on top. You don't need too much water, just enough for both doughs to join together.
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Carefully press both doughs with your hands to make sure there's contact everywhere and starting with the shorter side roll the dough into a log and pinch the edges together
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Place the dough into a lightly oiled baking pan and cover it with plastic wrap, or a shower cap
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Let the loaf ferment until the center is about the height of the pan or even a little bit more. The dough should feel puffy but still have good structure. My loaf at 73F took about 4h to rise **See notes
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About 20 minutes before the dough is ready preheat the oven to 350F
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When the dough is ready brush it with milk or egg wash (whichever you prefer) and bake for 35-45 minutes (until inside temperature reads at least 204F/96C)
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Once the bread is ready take it out of the oven and let it cool down for 10 minutes before you take it out of the pan to finish cooling on a rack
Recipe Notes
* If your kitchen is cold and you need to leave the dough fermenting for a longer time, it’s better to do so during the bulk fermentation. I don’t recommend doing a cold-proof after the loave is shaped, it might not rise enough and end up under proofed. Also, do not use too warm temperature, as it could weaken the gluten network.
**It’s important you use a proper baking pan, otherwise, if it’s too wide, by the time the dough reaches that height it’ll be over-proofed.
Roscón de Reyes – Traditional Spanish Bread
Happy and healthy New Year! I want to start 2021 with one of my favorite Spanish types of bread: The Roscón de Reyes. It’s a brioche-style, citrusy, sweet bread that’s usually consumed on January 6th; the Epiphany day, and the official last day of Christmas in Spain (and many other countries).
January 6th is known as “Día de Reyes”, the Three Kings day; it refers to the 3 Wise Men who visited Jesus when he was born, bringing gold, incense, and myrrh as gifts.
What is the tradition during Día de Reyes?
When the Christmas season starts, kids in Spain write a letter to Their Majesties the Three Wise Men. In their letters, they ask for the presents they’d like to receive.
Now… If they behaved well during the year, they will get the gifts on their list. But if they didn’t… They’ll receive a bag of coal!! And depending on how mischievous they were, the bag might have candy coal or real coal!
On January 5th almost every town has a parade with the Reyes Magos and their pages. During the parade, the kids get to see the Reyes Magos and collect lots of candy the pages throw away. There’s music, laughter, and a final speech from Their Majesties encouraging the kids to go to bed early, so they can sneak into their homes and leave the gifts.
Then, that night, Melchor, Gaspar, and Baltasar, (Those are the names of the 3 wise men) or “Los Reyes Magos” as we call them in Spanish (The literal translation from Spanish is “the Magic Kings”), will go home from to home, riding their camels and leaving gifts for the family.
In our tradition, instead of using stockings, we leave shoes in the living room or close to the tree. One shoe per person. And you best believe that my sister and I always chose very carefully which shoes we were leaving!
Of course, as hosts, we need to leave some treats for our royal guests and their camels! In my family, we always left 3 glasses with sherry wine and a tray with turrón and polvorones (traditional Spanish Christmas treats). Then, we’d leave a big bucket with water and some carrots on the balcony for the camels.
The next morning we’d wake up early because… who can sleep when you know who’s visiting in the wee hours!?, and run to check our shoes and all the presents underneath.
The tradition behind the Roscónde Reyes
On January 6th it’s tradition to have one last feast with your family, as it is the last official day of the holidays. A big lunch to say goodbye to Christmas and a good Roscón as dessert.
Typically, people buy the Roscón de Reyes, and it comes with 3 things: a fava bean and a figurine hidden in the bread, and a golden paper crown. Let me explain…
I’m sure different places will have different customs, but where I grew up this is how we did it:
The person that gets the hidden fava bean will pay for next year’s Roscón, and the person who gets the figurine will be crowned king or queen of the table with the paper crown.
There are different types of Roscón, you can buy it plain, or with fillings (whipped cream or pastry cream being the most popular). My family used to buy the whipped cream one, but a homemade Roscón… I believe fillings just distract you from the fantastic flavors that this bread packs!
What are the ingredients of a rosca de reyes?
The flour
The flour I use for this Roscón is brioche flour with 14% of protein. If you live in the US this is the flour I use and I like the results. It absorbs fats and liquids very well and the dough is very elastic.
If you have flour with less protein content, you will need less liquid in your recipe. The texture of the dough should be soft but not super slack. It’s not quite as slack as brioche dough but not as stiff as my sourdough challah dough.
As a rule of thumb for me, for every 1% less protein in my flour, I decrease liquid and butter by 10% (less protein, less liquid, and fats). Then I adapt as needed.
The milk and other dairy-free options
The source of moisture in this recipe is milk. I like to scald it before I add it to the dough. It helps temper the other ingredients if they are cold when I prepare the dough (add it warm, not hot). It also makes developing the gluten a bit easier; some proteins are denatured and possible interactions with the gluten proteins are also reduced.
You don’t have to scald the milk, but if you do, measure more than what the recipe calls for because some moisture will evaporate.
You can use soy milk or other vegetable beverage, but I’d go for liquids with a viscosity similar to whole milk, not something watery as rice milk. I wouldn’t use oat milk, oat beta-glucan can affect the dough and be a tremendous impediment when building the gluten.
The sourdough
If you’re making the sourdough version, you might want to prepare a levain with the brioche flour if that’s not the flour you typically feed your starter (just take a portion of your starter and prepare a new one using the flour you will use for this bread). This will help the growth and adaptation period of the microorganisms once you make the dough. If you want to know more about sourdough science check this post!
The aromatics
Although flour is important for obvious reasons, the key ingredients in a good Roscón de Reyes are the aromatics. The key aromatics are orange zest, lemon zest, and orange blossom water (This is the one I use and I love it!). The smell doesn’t disappear after baking, it’s awesome).
The aroma must be balanced between citrusy flavors and sweet flavors. Make sure your orange blossom water is not expired or the dough won’t keep the aroma at all.
You can also add some dark rum or Cointreau for an extra kick and if you candy your own orange, the syrup is an excellent aromatic too! (and if it has some pulp even better!). If you use any booze, don’t use more than 1-1.5 tbsp. Alcohol can affect the texture of the bread and if using sourdough, it can affect the growth of the microorganisms.
Vanilla extract is optional, I decided to leave it out because I think the orange blossom water and orange syrup are enough. I love orange blossom and I don’t think it needs to be mixed with anything else.
How to make Roscón de Reyes
The pictures on this post are of a sourdough Roscón but I have also included a yeasted version. I explain the differences between both methods in the following paragraphs.
Sourdough Roscón de Reyes
Since I’m using brioche flour, the day before I started the dough I prepared the levain using my regular sourdough starter, water, and the brioche flour. I needed 135g so I calculated the quantities to end up with about 150g, just in case I lost something on the walls of the container etc.
With winter temperature in my kitchen being around 20C/68F, I can feed my starter 1:2:2, and the growth cycle is about 18-20h. So, I prepared the levain in the evening before going to bed. The levain was ready early next evening. You know your starter better, you can decide which feeding schedule suits you better.
When my starter was ready I prepared the dough and it fermented overnight. The next morning I divided the dough into 2 equal pieces, shaped it, and let it proof for about 3h-4h (at 68F/20C)
I prepared the levain in a way that I could leave the dough fermenting overnight. That way it could proof during the morning and we had a fresh Roscón de Reyes for dessert.
Yeasted Roscón de Reyes
For the yeast version, you need to adapt the recipe. First, you need to avoid the starter and then update the flour and milk quantities.
Since I use a 100% hydration starter, half of the weight is water, and half of the weight is flour. This recipe calls for 135g of starter, which means 67.5g are water, and 67.5 flour.
To update the recipe you just need to add 67.5g of flour to the total flour and 67.5g of milk or water to the total milk.
How to twitch the recipe to use yeast
How much yeast should I use? That’s a question that I get asked pretty often. I would recommend no more than 1% of the weight of the flour, which is about 6 g for the full recipe. You can even use less yeast, it’ll just take a bit longer to ferment.
You can always add more yeast but to the detriment of the flavor and dough structure. The faster the bread ferments, the faster it’ll dry out once baked, and the easier it’ll be for the dough to over ferment, loose structure, and end up with a dense pancake.
A way to improve the flavor profile of a yeasted bread is to slow down the fermentation. You can do that by reducing the amount of yeast, or by adding a cold bulk step (or both if the yeast amount is low but not too low).
A good schedule for a yeasted Roscón is to start in the afternoon. Let it ferment until it almost doubles in size, then put it in the fridge overnight. The next morning take it out of the fridge and let it come to room temperature for about 1h, or to a dough consistency that’s comfortable to work with. Then proceed as with the sourdough version. Keep in mind that it will prove faster, and instead of 3-4 h, it might take 1-2 (depending on the internal temperature).
How to shape your Roscón de Reyes
Some people shape it in an oval, some people make a circle with individual bun-like portions… But if you want to shape it like a big donut (either circular or oval shape), you need to shape the dough into a ball. Add a bit of tension to the surface. Then let the dough rest for about 15 minutes (covered) on an oiled surface to avoid it from sticking.
Oil your hands and with your index finger make a hole in the center and move it around to enlarge the hole enough so you can lift the dough and with your other index finger you roll the dough around making the hole larger and larger.
You basically move the dough aroung and gravity does the stretching!
Be careful, don’t push the dough. If it’s not stretching anymore, put it back on the counter, cover it, and let it rest for 10-15 minutes to allow the gluten to relax. Then continue with the same circular motions until you have a hole of at least 15cm/6in.
It might look like the hole is too large, but as the dough proofs and then bakes it’ll puff up and the hole will decrease in size. Once you’re happy put the Roscón on parchment paper and arrange it well because you won’t be able to re-shape it later on. Put it on the tray you’ll use to bake, cover it with film and let it proof!
How to decorate your Roscón de reyes
Although the options here are endless, traditionally, the ingredients you’ll always find in a Roscón are: Candied pumpkin, candied orange, candied cherries, pearled or aromatic sugar, sliced almonds, or other nuts.
Candied pumpkin is typically dyed with red and green colors. I made my own candied butternut squash because I didn’t find the white pumpkin I wanted, so I left the orange color as it was. I also made my own candied orange slices. Since everything was a bit too orange, I bought green candied cherries to give it that je ne sais quoi.
When it comes to Roscón de Reyes, I prefer aromatic sugar rather than pearled sugar, for that, I mixed ¼ cup of white sugar with 1 tsp of orange blossom water and mixed well. The sugar should feel like moist sand but it shouldn’t dissolve. Once it’s well mixed you just sprinkle it on top of the Roscón.
How to bake a Roscón de reyes
Preheat the oven to 350F. As the oven preheats brush your Roscón with either egg wash or with the leftover whites. Brush it twice so it’ll get that nice brown color, and start decorating it. If your candied fruits are too dry consider soaking them in boiling water for a couple of minutes.
Start decorating it with the candied fruits, then the nuts (if using), and top it with the sugar.
Bake it for about 30-40 minutes; this really depends on your oven, mine is acting crazy these days so in your oven it might be ready earlier.
If you think it’s getting dark too fast you can cover it with a piece of foil with a hole inside. You can also measure the internal temperature. If it reads 94C/201F then it’s ready!
Once your Roscón is ready take it out of the oven and let it cool down to room temperature.
Your Roscón de Reyes will be best the day is baked but if you keep it in an airtight container or bag, it can stay fresh for about a week (the sourdough version) or a couple of days if you made it with yeast.
Regardless of what you use, SD or yeast, knead the dough very well. The better the dough, the more moisture it can retain, and the longer it’ll take to dry out. However, this is particularly important if you use commercial yeast since yeasted bread tends to dry out quicker.
How to add the filling
If you want to add a filling, you need to cut the Roscón crosswise making two layers. Basically, you’re making a sweet sandwich! Make sure the Roscón has completely cooled down to room temperature. You can even put it in the fridge for 15 mins or so before you slice it. This way you’ll get a clean cut and the fillings won’t melt.
The fillings should be thick enough to sustain the weight of the top layer without leaking everywhere.
Let me know if you make the Roscón de Reyes or any other recipe! If you do, use #allyoukneadisbread on Instagram, I’d love to see what you bake and what you experiment with!
You can find me on Instagram, Facebook, and Pinterest, and you can also subscribe to my Youtube channel.
Feliz Día de Reyes!
This post contains affiliate links and any sales made through such links will reward me a small commission – at no extra cost for you – that allows me to keep running this blog.
Spanish Roscón de Reyes
Roscón de Reyes is a brioche-style, citrusy, sweet bread that’s usually consumed on January 6th, the day known as “Día de Reyes”
Ingredients
- 600 g brioche flour (add up to 50 g more if necessary)
- 200 g milk see notes *
- 135 g mature sourdough starter/levain
- 135 g caster sugar
- 135 g softened butter see notes for dairy free options *
- 3 M eggs
- 2 M yolks
- 12 g salt
- 2.5 tbsp orange blossom water
- zest of 1 orange
- zest of one lemon
- assorted candied fruits
- 4 tbsp sliced almonds
- 50 g aromatic sugar or pearled sugar see notes*
Instructions
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In the bowl of your stand mixer combine the milk, eggs, yolk, sourdough starter, and the aromatics and mix thoroughly. If you scald the milk wait for it to cool down to at least 36C/97F
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Add the flour and the salt and mix until you don't see dry flour particles. Cover the bowl and let it rest 20-30 minutes
-
Knead the dough at low speed (speed 2 in a KitchenAid stand mixer) until it has a nice consistency and starts getting elastic
-
Incorporate the butter and knead until you develop the gluten completely (windowpane test). If necessary, allow the dough rest a couple of times for a few minutes.
-
Once the dough is ready transfer into a lightly oiled container and let it ferment overnight (about 10-12h at 68F). It should double or almost double in volume and you should see fermentation bubbles on the bottom of the container.
-
Divide the dough into two equal pieces for two medium roscones or 3 equal pieces for 3 small ones.
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Shape each piece into a ball and let it rest 10 minutes
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With an oiled finger poke a hole in the middle of one of the pieces of dough and slowly open the hole until you can grab the dough and swirl it around with your hands to open the hole of at least 15cm/6in and get the same thickness all around (check the article for a full explanation)
-
Place the roscones on parchment paper and on the tray you'll use for baking. Cover them with plastic wrap and let them proof for 3-4h or until they have grown and the dough feels puffy
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Preheat your oven to 350F/175C and while it's preheating brush the dough twice with egg wash or with the egg whites leftovers and decorate it with candied fruit, nuts, and sugar (check the text for a full explanation on the order of the toppings)
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Bake for 30-40 minutes or until the roscones have a slight dark golden brown and the internal temperature reads 94C/200F
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Let cool down to room temperature before slicing (check the article if you want to fill the roscón, check the article to know how)
Recipe Notes
* Scalding the milk is optional, on the post I explain why I do it
* For dairy-free options you can substitute the milk with soy milk and use vegan butter instead of butter.
* To make the aromatic sugar mix 1 tsp of orange blossom with 1/4 cup (50g) of sugar and mix until it has a moist sand consistency
Easy brie and olive sourdough rolls
Hello friends! Today I bring my new favorite recipe: brie and olive sourdough rolls! Brie cheese and black olives balance each other perfectly and combine great with the aromas of sourdough. These rolls are pillowy and delicate and can keep fresh for several days.
Brie, olives, and buckwheat flour
Let’s talk a little about brie. It is a French soft cheese made of cow milk. It has a considerable amount of fat, so it melts easily while the rolls are baking and helps soften the structure of the bread. As a result, these brie and olive sourdough rolls turn out unbelievably fluffy and full of flavor.
I like black olives because they’re not as tangy as green or kalamata, and I think the flavor goes great with cheese in general, but brie in particular; however, you can experiment with other types of olives and try other types of cheese if you don’t like or don’t have access to brie. Cheese with at least 25% fat content will work better because the key of these rolls is in the fat melting.
The trick is using a strong enough flour that will hold the dough and all fillings and slightly weaken the gluten with flour that doesn’t have gluten. In this case, I used King Arthur AP flour (it is strong for an all-purpose flour, it has 11.7% of protein), and buckwheat flour. This combination not only gets the gluten where I want it to be, but it also enhances the flavor of the bread so it doesn’t get lost in the cheese and olive aromas. I used this buckwheat flour but I have also tried this one and I liked the results as well.
If you don’t have buckwheat, you can use other flours that have less or none gluten (whole wheat, teff…). Just keep in mind that you might need to change the amount of water on the recipe and the result could be a bit different.
About the dough
This dough isn’t very hydrated, so when it comes to incorporate the olives and the brie you will need to let it rest and stretch it little by little. Make sure you pierce large air pockets that you might catch while stretching the dough. These sourdough rolls shouldn’t have a dramatic open crumb, you should aim for smaller air pockets and pillowy structure.
How to incorporate the brie and olives
An easy way to add the brie and olives is to stretch the dough, add the chunks of cheese and olives and then fold the dough and shape it into a ball. However, when we fold the dough we also trap a lot of air that will affect the structure of our crumb, and thus, the dough doesn’t feel like it has naturally incorporated the fillings. It’d feel like it has layers and the chunks of cheese or olives will come out of the dough easily.
To avoid this you just need to 1) Pierce large air pockets, 2) Knead the dough a little after adding the chunks and let it rest for 10-20 minutes, and 3) Knead again for a couple of minutes. Doing this will help you distribute the filling better and have an elastic dough.
This kneading is not meant to strengthen the gluten, but to help incorporate the ingredients. The gluten should be well developed before we add the fillings.
The fermentation
Sourdough always takes more time to ferment, but if you live in a pretty warm and humid place, pay attention to the dough. Let it ferment until you start seeing signs of fermentation (small bubbles in the bottom, feels puffy, has grown a little…), but don’t wait until it doubles or the gluten can be compromised and you’ll end up with a super sticky dough and flat rolls.
Once it’s clear that there’s activity, deflate the dough a little and put it in the fridge. It can stay there overnight.
Since you’re not going to proof the dough in a banneton, you can keep the dough in the fridge before shaping. Then, once shaped, you won’t need too much time before the rolls go into the oven!
Get your sourdough starter ready
Sourdough can be a bit tricky, but it all boils down to science! If you want to know more about the science of your sourdough starter, check this post where I explain all the phases your starter goes through and how you can apply that knowledge into your baking.
Knowing the science of your starter will help you adapt your baking schedule depending on the weather conditions. This summer is especially challenging here in North Carolina, but understanding the bacterial behavior helped a lot!
Final proof
The final proof is easy and somewhat fast. Take the dough out of the fridge, divide it into 8 equal pieces and shape them into small dough balls.
Let them proof in the tray you’ll use to bake them while you preheat the oven at 400F. No more than 1h should be fine if your starter is healthy and strong.
Before putting them int he oven score the surface of the rolls and off they go! In 20 minutes approx (depends on your oven), you’ll have these delicious brie and olive sourdough rolls!
How to create steam in the oven
Steam is very important when you bake bread, specially rustic style. When I bake loaves, I use my dutch oven and it usually is enough to allow the bread to open up. In this case, I use an old baking tray that I keep in the oven as it preheats, and when I load the rolls I add 1 cup of boiling water into that tray and immediately close the oven door.
Don’t open the door for the first 10 minutes of baking, some of the steam inevitably will scape but it’s better to minimize it.
Guaranteed deliciousness!
Since these sourdough rolls turn out so soft and airy you can use them to make sandwiches, sliders… And worry not! Because they won’t fall apart or crumble when you’re trying to take a bite or spreading butter on it😊
The rolls last fresh several days, but you can put them in a ziplock bag and freeze them once they’ve cooled down. You can keep them frozen for a few weeks.
If you decide to freeze de rolls, take them out of the freezer and let them chill for an hour or so, then bake them at 300F until they’re nice and hot inside. However, if you only need one or two rolls, why would turn the oven on? What I like to do in this case is slice the rolls before freezing them and when I want to make a sandwich, I just pop them in the toaster! It’s faster and your power bill will thank you 😉
Let me know if you make these rolls or any other recipe! I love to see what you bake and what you experiment with. You can use #allyoukneadisbread on Instagram.
You can find me on Instagram, Facebook, and Pinterest, and you can also subscribe to my Youtube channel.
Other sourdough recipes
If you’re looking for some sourdough inspiration check these other recipes:
Tomato and rosemary sourdough bread
Gorgonzola and apple sourdough bread (video included!)
Sourdough donuts with rose cream filling
Sourdough chocolate banana bread
Happy baking!
This post contains affiliate links and any sales made through such links will reward me a small commission – at no extra cost for you – that allows me to keep running this blog.
Easy brie and olive sourdough rolls
Fantastic sourdough rolls with a twist. Your new favorite!
Ingredients
- 385 g strong all purpose flour (11.7% protein)
- 65 g buckwheat flour (or similar)
- 70 g active sourdough starter
- 7 g salt
- 80 g black olives (sliced)
- 100 g brie cheese (with or without the rind and cut into 0.5 in/ 1 cm pieces)
- 270 g water (room temperature)
Instructions
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Dissolve the starter in the water and add the flours and salt. Let it rest, covered, 20 minutes
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Add the salt and start kneading. Knead until the dough feels elastic, it's smooth and doesn't stick to your fingers. If you need to let it rest a few minutes, do so.
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After kneading, and once the dough is well developed, let it rest 30-60 minutes in a lightly oiled bowl
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Oil you rcounter lightly, just enough so the dough doesn't stick and carefully try to stretch the dough on the counter into a 18×18 in / 45×45 cm square. It doesn't have to be exact.
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Distribute the olives and cheese evenly and carefully fold the dough and shape it into a ball. Pierce large air pockets that might've been trapped during the process. Let the dough rest 20 minutes.
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Knead the dough a little to make sure the filling is well distributed and has been incorporated into the dough (so they won't come out). If you find it easier do some stretch and folds do so. Just make sure the add-ons don't come out easily.
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Let the dough ferment until it feels puffy, it has grown a little and you see obvious signs of fermentation. Mine, at 74F took about 4 hours. Then carefully deflate the dough and plut it in the fridge over night.
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The next morning turn the oven on at 400F with an empty pan in the bottom rack. If you have a pizza stone, place it in the middle rack and preheat the oven for 30-60 minutes (depends on your oven, if you have a stone etc.)
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While the oven preheats, divide the dough into 8 equal pieces and shape them into balls. You can do a pre-shape and final shape, but since they're not going to proof for long, you might not need to preshape them.
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Place the rolls in the baking tray and once the oven is hot score them with a blade or sharp knife and put the baking tray in the middle rack (or on top of the hot stone if you have one). Add 1 cup of boiling water to the empty tray in the bottom rack and close the oven door immediately.
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Bake the rolls with steam, for at least 10 minutes and another 10 minutes without steam or a few more minutes if they're not golden brown yet.
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Let the rolls cool down for at least 30 minutes to allow the crumb to set, and dig in!
Tomato and rosemary sourdough bread
One of the most typical summer lazy dinners I used to grow with was “Pa amb tomàquet” (or commonly referred to as “pan tumaca”). It translates to “bread and tomato”. It is basically a toast with rubbed tomato and olive oil, I wanted to introduce my husband to this dish and that’s when I had an idea… What if… What if I add the tomato to the dough? And what if I add some other herbs? So I did… And that’s how this tomato and rosemary sourdough bread was born!
The result was amazing! This tomato and rosemary sourdough bread was so flavorful! The ingredients balanced each other perfectly and the loaf turned out super soft. The crumb was very soft and delicate.
Since the hydration is not too high, the dough is lovely to work with. If you’re feeling adventurous, it can be a great bread to practice your scoring!
Here’s the video of how I scored this loaf:
I used my wiremonkey bread lame that you can purchase here.
I love this lame, it’s ergonomic, efficient, easy to work with and allows you a range of movement that you don’t have with other lames. And best of all? It’s a family business that throughout the pandemic has been helping bakers in need. Not to mention that Tyler is also environmentally conscious and doesn’t use plastic on his lames.
If you’re into bread art or are looking for a nice bread lame, consider buying a wiremonkey ufo lame. They’re simply amazing!
The ingredients
For this recipe, I used Roma tomatoes because they are less watery, so if you’re using other types of tomatoes, I’d suggest you either reduce the amount of water on the recipe or drain the tomatoes a little.
I decided to make a paste first with all the ingredients so I blended the tomatoes, olive oil, salt, and rosemary leaves together. But if you prefer, you can leave the leaves out and add them whole.
Tomatoes and health
Did you know tomatoes are rich in lycopene? A red carotenoid that it’s known for its anti-cancer properties and powerful antioxidants. Tomatoes are also rich in potassium and magnesium. In other words, tomatoes rock!
Not only they’re healthy, but some studies have found that adding tomatoes to bread increased dough elasticity. That, along with the olive oil makes the dough LOVELY to work with, and it’s one of the reasons the crumb is so nice and velvety. Ahh Science! 🙂
How to make this tomato and rosemary sourdough bread
If you follow me on Instagram you might know by now that I’m leaning towards kneading my loaves rather than doing just stretch and folds. I don’t laminate my dough unless I’m going to add things to it (olives, nuts, cheese…). I don’t do long autolysis either, especially during summer because the higher temperatures really have an impact on dough strength.
What I do is mixing all the ingredients, I give them a 20-60 minutes rest (it depends on how busy I am or what I’m doing at the moment) and then I knead using the slap and fold method. I knead the dough for a few minutes and then let it rest for a little while. Resting periods are very important as you allow the gluten strands to realign and the dough gets stronger; you can read more about it here.
Kneading is just a way to 1) strengthen the gluten and 2) incorporate air in the dough. So, you can use whatever method you’re comfortable with. Manually or using a stand mixer, as long as you develop the gluten well.
Bulk fermentation
Once you’re sure the gluten is well developed, you can add a coil fold if you want. Then let the dough ferment for a few hours. The temperature in my kitchen ranges from 74-77F these days, so usually I don’t leave any dough out for longer than 6h (start to shaping). That’s why I also prefer kneading vs. not kneading. It allows me to develop the gluten faster and have a nice bulk fermentation in just a few hours.
I don’t wait until the dough doubles in size, I tend to cut the bulk fermentation short. With summer temperature and humidity under fermenting the dough a little helps maintain the gluten structure strong throughout the entire process.
The length of the bulk fermentation depends on how much starter you used, the temperature of your kitchen, the condition of your starter etc. If you want to know more about sourdough growth and sourdough starters click here. You can learn the science of sourdough and how that applies to your sourdough bread.
If you’re a bit new to sourdough and are not sure about what to do, you can check other things to make sure the fermentation is going well. For example, after a few hours of bulk fermenting: does the dough feel puffier? Can you see small bubbles forming in the bottom? Did the dough grow a little or can you even see some larger air pockets on the surface? Does it smell just like flour or can you identify some slightly alcoholic/vinegary smell (similar to the smell of your starter)?
Shaping and cold proofing
Alright, so once you consider that the bulk fermentation is done, you just need to shape the bread and put it in a banneton (proofing basket). If you don’t have one, you can use a bowl and a cotton cloth.
I shaped this loaf into a bule, but you can use whichever shaping method you’re comfortable with. Be gentle, don’t push to much or you could tear the outer layer and the loaf will lose structure. If that happens, you might end up with a pancake after baking!
I have this round banneton, and I really like it. 9 in is enough for a medium-size loaf. I also have this oval banneton, I am very happy with both of them.
The overnight cold-proof was a total of 12h. A cold-proof is not mandatory, but it does come handy when it’s time to score the loaf. Colder loaves are firmer, and the blades cut through the dough much better.
Baking
Ideally, the first 15-20 minutes of baking should be with steam. In a house oven, keeping the steam inside is almost impossible, so I prefer to use a dutch oven that I preheat along with the oven at 450F.
I actually have a double dutch oven, I find that it’s much easier to load the dough without burning yourself if you can set the dutch oven upside down 😉
When I put the loaf in the dutch oven I also add the rosemary stalks. I’m telling you… the stalks end up roasted but the loaf is baked in those aromas and the crust ends up with a nice rosemary kick!.
After baking, try to wait for the bread to cool down to room temperature. It helps to set the crumb and all the aromas. Thanks to the tomato and the oil, the bread will be very soft, and it’ll keep fresh at least a couple of days.
Let me know if you make this loaf! I love to see what you bake and what you experiment with. You can use #allyoukneadisbread on Instagram.
You can find me on Instagram, Facebook, and Pinterest, and you can also subscribe to my Youtube channel.
Happy baking!!
This post contains affiliate links and any sales made through such links will reward me a small commission – at no extra cost for you – that allows me to keep running this blog.
Tomato and rosemary sourdough bread
An amazing bread, full of flavor and ideal for summer dinners!
Ingredients
- 300 g bread flour
- 150 g water
- 45 g sourdough starter at its peak of activity
- 75 g roma tomatoes
- 20 g extra virgin olive oil
- 6 g salt
- 2 stalks rosemary
Instructions
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Blend the tomatoes, olive oil, salt, and the rosemary leaves together until you have a paste (you don't have to blend the rosemary leaves, you can add them whole or chopped to the dough)
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In a bowl add the flour, make a well in the middle and add the water, the starter, and the tomato paste and combine until there aren't dry flour particles. Let the dough rest 20 minutes (covered)
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Knead the dough until it's elastic and smooth. You can do it manually or with a stand mixer. I'd recommend you let the dough rest 10-20 mins every 5-10 minutes of kneading
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When the dough feels smooth and elastic, lightly oil a bowl and place the dough inside to ferment. You can add a coil fold after 30-45mins if you want. At 74-77F (23-25C), my dough was ready after 5h.
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Turn the dough onto a floured surface and carefully bring the edges toward the center to shape the dough into a ball, flip it upside down cleaning the flour underneath and with your hands, bring the dough ball toward you to create some tension on the outer layer
-
Flour a cotton cloth, place it in a proofing basket and put the dough inside. Cover it with the cloth and put the basket in the fridge overnight.
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The next day, preheat your oven at 450F (230C) with a pizza stone or a dutch oven if you have , for at least 30-40 minutes
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When the oven is ready, take your dough out of the fridge, flip it onto a parchment paper, put it in the dutch oven or the pizza stone and score the loaf (make some cuts on the surface). *SEE NOTES
-
Put the loaf in the oven and turn the temperature down to 425F / 220 C. Bake the loaf with a lid on (if you're using a dutch oven) or with steam (if you're using a pizza stone or just a baking tray) for 15-20 minutes. Remove the lid and bake the loaf for another 20-30 minutes or until it's golden brown
-
Take the dough out of the oven and let it cool down in a rack for at least 1h
Recipe Notes
* I like to put the dough on a thin metallic tray lined with parchment paper and then just slip it into the lid of my double dutch oven.
Sourdough Magdalenas
Hello friends! Today I bring one of my mom’s very best recipes: Magdalenas! But I adapted it to sourdough, it’s a great way to use your discards, #zerowaste people! These sourdough magdalenas are super simple to make. And if you have kids around it’s a great activity to do with them. Especially now, that we need to stay indoors as much as possible.
How do I know this? Because magdalenas are the highlight of my childhood! They’re the thing my mom would bake every time we had a potluck at school, or when we were fuzzy at home because we were bored. My sister and I loved filling the cups and licking the spatula at the end. I have great memories of being in the kitchen making magdalenas!
Magdalenas are the Spanish version of a muffin, but airier. They’re very soft and spongy and not too sweet. My mom never used vanilla extract or anything else to enhance the flavor, and I don’t either. I like to taste the olive oil and the eggs. At most, I add orange zest, but I usually keep it simple.
Magdalenas, the perfect snack
In Spain we eat 5 times a day, aside from breakfast, lunch, and dinner, we also cherish our snacks. So much, that they are considered a meal and even have their own name! One is the “almuerzo” which is the morning snack. And the other (my favorite!) is the “merienda“, which is the afternoon snack. Considering we have pretty late dinners (9-10 pm) a good afternoon or early evening snack sounds like a great idea!
About these sourdough magdalenas
Something that it’s characteristic of magdalenas is their shape. When they grow tall we say they have “copete” and for many people, this is something difficult to achieve. However, I’ve learned that the secret is in letting the batter rest in the fridge before baking. Since the batter is cold, the raising agents (now fully active) can act for a bit longer before the crumb is set, thus giving the madgalenas that final rise.
Letting the batter rest also allows the sourdough ferment. Even though it won’t make the magdalenas sour, some fermentation will increase their nutritional profile and make them easier to digest (The wonders of sourdough, guys!). However, if you don’t have the time, you can bake them right away, the texture won’t change much, you’ll still get delicious magdalenas!
If you’re going to let the dough rest more than 6h, add a little bit more sugar since part of it will be used to neutralize the acids from the sourdough fermentation and won’t contribute to the sweetness of your magdalenas.
The last touch
To get the traditional look of a magdalena, you just need to sprinkle some sugar on top right before baking. It’ll develop a little crust while baking and it’s also a way to decorate the magdalenas.
After baking, let them cool down a little. It’ll help to set the aromas and the structure. And after they cool down you can keep them in an airtight container for a few days.
I did some experiments at home and I tested how the sourdough helped the magdalenas to keep fresh longer. So, I left some outside on the counter overnight (with and without sourdough). The ones with sourdough barely dried out, and overall, they lasted fresh longer than the regular ones.
If you want to know more, check this post where I talk a little about the science behind why sourdough helps in keeping baked goods fresh for longer periods of time.
This recipe yields 18-22 magdalenas (depending on your liners and how much you fill them), but if you want to double or triple it, do so. The recipe is very easy to scale up!
If you don’t have a muffin pan don’t let that stop you! My friends in Bella Cupcake Couture got you covered! Check the post to learn how to bake muffins without a pan or liners!
Let me know if you make these sourdough magdalenas, I’d love to see your creations! You can tag me on instagram or use the hashtag #allyoukneadisbread.
You can find me on Instagram or Facebook and you can also subscribe to my Youtube channel.
Happy baking!
This post contains affiliate links and any sales made through such links will reward me a small commission – at no extra cost for you – that allows me to keep running this blog.
Sourdough Spanish magdalenas
The sourdough version of one of the most typical Spanish muffins
Ingredients
- 300 g cake flour or weak all purpose flour
- 200 g sugar plus more to sprinkle (see notes*)
- 100 g heavy whipping cream
- 100 g olive oil
- 4 eggs see notes**
- 200 g sourdough discards 100% hydration collected throughout a week
- 1 tbsp baking powder
- 1 tbsp orange zest optional
Instructions
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Whisk the eggs and sugar until fluffy and light in color.
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Add the starter and break down the blob a little (do it manually if you use your stand mixer, or the starter will curl up the whist attachment)
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Add the heavy cream and the oil and whisk everything until it's combined.
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Sift the flour and the baking powder and add the mixture to the wet ingredients in 2 or 3 times to avoid flour flying everywhere.
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Mix the flour just to incorporate it. If you want to let the batter rest, now it's the time. Cover it with film and keep it in the fridge up to 12h. If you don't want to wait, preheat your oven at 350F.
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When the oven is ready, line a cupcake pan and fill the cups about 3/4 of the way full, sprinkle with sugar in the center (about 1/2 tsp or so).
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Bake the magdalenas until they're golden brown and let them rest in the pan for a few minutes.
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Transfer the magdalenas to a cooling rack and let them cool down to room temperature.
Recipe Notes
* Use a weak all-purpose flour, if it has a high protein content mix it 50/50 with cake flour or your magdalenas will turn out a bit dry.
** You can use eggs straight from the fridge, especially if you are going to let the batter rest for a while in the fridge.