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Sourdough Bread and Buns

Print Recipe
Servings 4 loaves

Ingredients
  

  • 3 1/2 cups warm water
  • 2 1/2 cups active bubbly starter mixed down before measuring
  • 2 eggs
  • 1/2 cup honey
  • 1/2 cup oil or melted butter
  • 1 1/2 Tbsp Himalayan pink salt
  • 11 1/2 - 12 1/2 cups bread flour or unbleached all-purpose flour

Instructions
 

  • In a large bowl or mixer, add water, starter, eggs, honey, oil, and salt. Mix to combine.
  • Add 8 cups of flour and mix well. Add the rest of the flour one cup at a time, mixing or kneading until the dough is smooth and elastic. It should pass the window pane pest. (Where you stretch a small part of dough and you can see light through it, but it doesn't break.) If it doesn't pass, keep kneading. This may take 5-15 minutes.
  • Cover with a towel and let rise until double.
  • Dump out dough onto a lightly floured surface. Divide into four and create round loaves. Then roll to form a loaf and place in a greased loaf pan. Divide each round loaf into 12 buns if you're making buns and place 12 buns into a greased 9x13 inch pan.
  • Cover with plastic wrap and place in the fridge overnight for a long ferment. This helps develop that rich sourdough flavor and breaks down the grain to make it more digestible.
  • The next morning, remove the bread from the fridge and let sit on the counter until doubled. It may have doubled in the fridge. If so, you can bake it!
  • Preheat the oven to 375°F. Bake loaves for 30 - 35 minutes. Bake buns for 20 - 25 minutes. Remove from pans and cool completely on a wire rack. Enjoy!