When do you know you have taken too many photos?
I know that I have taken too many pictures of bread and buns when The Assistant in Google Photos makes a film of SOME of my buns/rolls.

I had to put this animation in – it is not very good – but I do think that it is funny – and a bit strange.
I have experimented A LOT with buns and rolls – lately sourdough bread and buns/rolls. I haven’t been satisfied with the result in the past – but now I think I’ve got it. In my book, a great bun/roll is crusty, seeded, fresh from the oven, still warm and slathered with butter. I got some sourdough from a friend and that restarted the spark.
There is a lot of good videos on youtube on how to make bread in an enamel cast iron dutch oven. Chad Robertson has written a good book about it. I have tried his methods with some success and a lot of failures. But we don’t eat that much bread – we eat buns/rolls. They are great for sandwiches and if you want to reheat the buns/rolls, you just drip some water on them before you put them in the oven, and they are almost as good as freshly baked.
Sourdough is a tricky thing, so I use yeast as well. I guess that you can skip the sourdough and use more yeast and some yoghurt if you haven’t got sourdough. But I like the taste of the sourdough and the larger air bubbles you get in the buns, so for now, I use both.
What is your experience with sourdough? Do you have any tips? Please leave a comment.


Servings |
-14 buns |
- ca. 500 g water just under 30 c
- 10-12 g yeast
- 130 g sourdough
- 500 g Bred flour - mixed flour (25 g wheat bran, 50 g of whole wheat flour, 135 g whole white wheat flour and normal wheat flour 290g)
- 20 g salt
- 30 g sugar
- 50 g Poppy seeds, chia seeds, grains ... Use your favorite seeds and grains
- 100 g Oatmeal
- Boiling water for the roasting tray in the oven Is used for generating steam
Ingredients
| ![]() |
- Weigh the flour in a bowl, mix it with salt, sugar, seeds and grains.
- In another bowl weigh the water. Mix the water with the yeast before you mix in the sourdough. Make sure everything is thoroughly mixed and without lumps.
- Mix the dry ingredients with the moist. Mix until there are no dry parts left in the bowl - it's a moist dough.
- Let the dough rest 30 minutes before kneading. This phase is called autolysis and this is where most of the gluten network form.
- After 30 min knead the dough for 5-10 minutes. Take the dough from the bottom of the bowl and fold it over the rest turn the bowl and repeat - make sure to stretch it all well. Each time you pull the dough, you stretch the gluten in the flour and develop a strong and elastic gluten network. Each time you fold the dough you make a pocket of air.
- Let the dough rise 2-4 hours in a covered bowl.
- Use a wet spoon to place the buns on a baking sheet with baking paper. The paper makes it easier to get the buns in the oven - if you have a pizza spade, use it. While the oven heats up leave the buns to rise under a floured tea towel.
- Heat the pizza stone in the oven at 250 C fan oven - known as a Convection Oven in the US. Put a roasting tray in the bottom of the oven. Let it all preheat 20 minutes. Boil the water to make water vapour.
- Brush the rolls with water or milk and sprinkle with seeds, grains or a little flour. Put the buns in the oven and pour boiling water into the roasting tray to form water vapour. Close the oven and turn down the temperature to 225 C fan oven bake for 10 minutes. Turn the temperature down to 200 C fan oven and bake for another 10-12 minutes. Knock on the bottom of a bun if it sounds hollow it is done.
- If you have any dough left repeat the procedure from step 8 - this time heat the oven for 10-15 min.
- Make the dough in the evening and let it rise in the refrigerator overnight - then you can have freshly baked buns for breakfast. If you do that use less yeast.
Sourdough:
Start making a large portion of the 50/50 mixture (300 g of wheat flour and 300 g whole wheat flour)
Mix 200 g of water with 200 g of the 50/50 mixture in a jar.
Let the dough rest in a warm place for 24 hours, cover it with a coffee filter. It should form small bubbles.
Next day pour out two-thirds of the dough or use it as a liquid in another bread. Mixing the rest with 200 g of water and 200 g of the 50/50 mixture. Let the dough rest in a warm place for 24 hours.
Repeat the procedure pour out two-thirds of the dough or use it as a liquid into another bread. Add 200 g of water and 200 g of the 50/50 mixture.
After this, the sourdough is ready for use and can be stored for a week in the refrigerator or you can freshen it up repeating the procedure.
A good sourdough smell a bit fruity if it has a strong smell take a part of the sourdough and mix it up with 200 g of water and 200 g of the 50/50 mixture.
Let the dough rest for 12-24 hours, until the bubbles are back. If the sourdough is dead start over.
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