Sourdough Bao. These Sourdough Einkorn Bao Buns are easy to make and remind me of soft and fat taco shells. I filled mine with BBQ pulled chicken but the possibilities are endless for what you can use to fill them. Gua Bao is a Vietnamese street food that I discovered one day whilst on the internet searching for new and exciting food to make.
Sourdough Bread Making Courses: The Sourdough School is based in Vanessa's beautiful Victorian Kitchen. Use sourdough to make bread, pancakes, cookies and more! Extensive selection of Expert Advice Articles, Tutorials, How-to Videos, Recipes and more! You can cook Sourdough Bao using 5 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Sourdough Bao
- It’s 80 g of Sourdough starter (quite runny, straight from fridge).
- Prepare 140 g of All purpose flour.
- Prepare 50 ml of water.
- You need 1 tbsp of sunflower, sesame or coconut oil.
- It’s 1 tsp of sugar.
Check out the Sourdough Surprises steamed bun collection: Chinese BBQ Pork Sourdough Steamed Buns (Char Siu Bao). This sourdough Grissini is the perfect snack or party food. You can serve it both as appetizers or as snacks, perhaps with a dip. Following on from the sourdough crackers, this time I bring you the sourdough breadsticks.
Sourdough Bao step by step
- In the morning, dissolve the starter in the water and mix in all the other ingredients. Knead just enough to make a dryish dough. Cover with clingfilm and leave to rise at room temp.
- Throughout the morning, do a cycle of folds every hour or so. Don't let it get in the way of life though. Missing a few folds won't hurt..
- 4 hours before dinner, the dough should have doubled in size. Cut the dough into 4 pieces, flatten and shape into buns (do that thing where you stick baking parchment inside so that the two halves don't stick together). Place on baking parchment. I like to put them inside a steamer at this point so that they are ready to go at dinner time..
- Put steamer in the oven with the light on (in my oven this gives a temperature of about 40-50C). Leave until dinner time. Don't be afraid to prove the hell out of the buns. They should really be big and puffy by the end of this step..
- Buns should be nice and puffed up. Now add cold water to the steamer and put it over a medium heat. When the water starts boiling, start the timer. After 15 or 20 mins they are done!.
Sourdough ciabatta is perfect for bruschetta, juicy BBQ sandwiches, garlic bread, and soft cheeses. This recipe is surprisingly fast because of the large amount of active starter in the dough, and easy. A great recipe for a first time sourdough baker! This recipe has been a long time coming! Understanding how long to proof my sourdough before baking it took me some time to get the hang of.
