Wednesday, 30 July 2014

Sourdough Courgette Buns

The last couple of days have been very interesting ones. We had a thunder storm during which we lost one of our pine trees and today another one needed to be cut down since it wouldn't have lasted the next storm. It was a close call that the tree did not fell on our house. Today I managed to somehow bake some buns between the normal chores and the tree disaster.

Today's buns are delicious. I decided to add about 4 cups of courgettes in it since well I have lots of courgettes and I hate throwing food away so if we are not going to eat them in salads or dishes we need to use them on baking! So that's why I ended up making these today.

Buns are usually always a bit more tastier than bread. There is more of that delicious crust and somehow it seems to taste sweeter on buns. And it's also nice to have that nice size little bun in your hand. And it's all yours to enjoy!

After working outside it's nice to have fresh buns straight from the oven. Butter them, let it melt on the bun and eat. After all the wood chopping and carrying these buns disappeared in no time!

300 g (10.582 oz) sourdough starter (I have starter with rye flour)
appr. 1 liter (appr. 4-5 cups) graded courgettes 600 g (1.323 lb) lukewarm water
1000-1200 grams (2.205 - 2.646 lb) all purpose flour2-3 tsp salt
some olive oil ( I never measure this)

1. Grade the courgettes and salt them lightly in a bowl. Wait about 30 minutes and remove the liquid from the courgettes but don't throw it away. Substitute part of the water with it.
2. Mix the sourdough starter, lukewarm water,  graded courgettes and salt.
3. Add the flour. Mix and knead. Add more flour if needed. Add the oil.
4. Let the dough rest about 15-30 minutes.
5. Knead some more and make about 25 buns.
6. Leaven them on the papered baking tray for about 4 hours or so.
7. Bake in the 225°C (450°F) for about 20 minutes.

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