Hello,
So I will start an artisan bread bussiness for this sort of buns (people here only buy buns, it is a cultural thing). I started learning the art of sourdough like two months ago and gotten really involved in all the chemistry behind it.
I finally got, in my opinion, to a commercial appealing product, but still want to know opinions from the experts in this group.
Recipe and procedure:
Ingredients: 545 g white flour, 11% protein, 105 g starter, 390g water, 10 g salt.
Dough process: 30 min autolysis with all ingredients but salt. Add the salt and kneading for 10 min. Then, four sets of folds in 30-min intervals. Total 5 hours BF. Divide the dough in 8 equal parts, preshaping in rounds and let them rest for 30 min, final shaping and sit for 30 more minutes. Finally cold proofing for 12h.
Baking: Dutch oven at 230 C for 20 min, take off the lid and 20 more minutes.
Thanks in advance!
by YogurtclosetRight558
7 Comments
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Are there farmers markets / street markets you could test your product at? You really need the support and input from your local community and you need to start building a name and a brand that people like and want.
Starting small and getting feedback is a pretty low cost high payoff (in feedback) way to see how the market is in that area and to start developing your brand and to dial in on your price point.
I’ve wanted to try this, how many do you fit in your dutch oven at a time?
How do you proof buns? 9 bannetons?
They seem like a lot of work
My feedback is they look delicious and perfect
I’m just a beginner so I’ll just say. “Sexy looking buns”. Damn!!! They look so good.