Mix the strong white bread flour and water. Cover and let it autolyse for 2 hours.
Add the sourdough starter and fine sea salt to the dough. Perform slap and fold for 10 minutes to build strength.
Perform stretch and folds: 3 intervals of 15 minutes, followed by 3 intervals of 30 minutes.
Allow the dough to rest for the remainder of the bulk fermentation, totaling 4 hours.
Divide the dough into 6 equal parts and shape them into small rounds. Press the tops of the dough rounds into the mixed seeds to coat them.
Place the seeded buns into a lined large muffin tin. Cover and transfer to the fridge for a cold fermentation of 12-14 hours.
Score the top of each bun and bake until crusty and golden brown.
Cook it hands-free.
Open this recipe in Mise for full-screen steps, a photo for each one, and built-in timers — no scrubbing through the video.
Open in Mise →