Sourdough Buns with Spelled and Spring Wheat

by Skillebekk Surdeig
180 min
Sourdough Buns with Spelled and Spring Wheat


  • 420 g water
  • 120 g sourdough starter
  • 150 g spring wheat
  • 350 g plain white flour
  • 150 g spelt flour
  • 12 g salt


  1. Knead everything except salt in a food processor for 8 minutes.
  2. Place the dough in a baking dish and let the dough rest for 30 minutes.
  3. Mix in the salt. Let the dough rest for 1 hour before folding it over itself once.
  4. Wait another hour and repeat folding again. Refrigerate the whole dough overnight or for 8 hours.
  5. The next day, the rolls are fried. Set the oven to 240 degrees with the baking steel in the middle of the oven and heat up for 30 minutes.
  6. In the meantime, take the dough out of the fridge and divide it into pieces of approximately 100-130 grams. Place the buns on a baking paper, sprinkle a little flour over each roll and cut a pattern with a razor blade.
  7. Place the rolls with the baking paper underneath on the baking tray. Let them roast for 20 minutes with steam in the ovens and 15 minutes without steam.