110g sourdough starter
50g butter, melted but not hot
1 egg yolk
400g strong white bread flour
2 tsp salt
1 onion, sliced and sautéed
Generous handful of fresh herbs: we used a mixture of thyme, rosemary, parsley, sage and marjoram
- In a large bowl, combine the starter, melted butter, egg yolk and milk. Add the flour, sugar and salt and mix until there are no dry bits left. Leave to rest for 30 minutes.
- Use a damp hand to scoop under the dough, lifting it up, gently stretching until you feel some resistance, then fold it over itself. Rotate the bowl 90 ̊ and stretch and fold again. Repeat until you come back around to where you started, then cover and leave for 30 minutes. Repeat the stretching and folding four times over the next two hours, adding the onions and herbs during the second last stretch and fold. If you feel the dough hasn’t enough strength yet, repeat the stretch and fold once more. It should be smooth and strong by the last one.
- Divide the dough into 10 even pieces and shape into each into a tight ball, using the counter surface to create tension on the surface of the dough.
- Grease a baking tin very well and place the shaped buns into the tin. Set aside until they have almost tripled in size; depending on the temperature of your kitchen, this can take 10-14 hours.
- Preheat the oven to 200 ̊C/180 ̊C fan/gas mark 6. Bake for 20-25 minutes until the tops of the buns are a deep brown. Remove from the tin and allow to cool, then enjoy with plenty of butter.
253kcals, 3.2g fat (3.2g saturated), 43.5g carbs (6.1g sugars), 6.6g protein, 2.4g fibre, 0.558g sodium
Be sure to read all about how to make the perfect sourdough starter here