Le Creuset Cocotte Sourdough Buns - Making Amazing Sourdough Buns in the Mini-Cocottes

In this video we will be using the Le Creuset mini-cocottes to bake sourdough buns. The cocottes are amazing since they will steam your dough during the first half of the bake. You can then remove the top after the second half of the bake. The ingredients: 1) 400 grams all purpose wheat flour. That will be 5 breadrolls in total. Each breadroll has 40 grams of flour 2) 40% starter, so 160 gram of starter. In this video I made more starter since I was baking more bread with it 3) 2% salt 4) 65% hydration on the flour = 260 grams of water. If you calculate the hydration in the starter you will have a total hydration of around 70%. Wait until your dough doubled in size, then shape your buns. Let them proof again until they pass the finger poke test and then you are read to bake.