I add some extra goat kefir to use and came up with this recipe for soft mini buns, slightly tangy, just perfect with butter and jam.
- 300 g bread flour (100%)
- 80 g of liquid natural yeast (26%)
- 120 g water (40%)
- 120 g kefir, I used goat kefir (40%)
- 15 g sugar (5%)
- 4.5 g salt (1.5%)
Dissolve sugar in water and sift flour. Mix the flour with natural yeast and water. Once you have the flour all wet, mix in the kefir and knead. Add the sugar and lastly the salt. The dough should look smooth.
Let the dough rest at room temperature in a lightly oiled bowl for about 30 minutes. This dough doesn’t really need folds, if you feel like it just give a round of folds in the bowl. Cover the dough with plastic wrap and keep it in the fridge overnight.
Shaping and second fermentation
Take the dough out of the fridge and verify it has doubled in volume. Transfer to a floured counter and degas. Divide in 8 balls of about 70-80 g for regular sized buns, or divide in 16 balls of about 35-40 g as I did. Make a ball and seal the shape with circulatory motions on a floured counter. Let them proof for about 2 hours at 27 °C (80 °C) directly on the oven pan you plan to cook them.
Preheat your oven at 215 °C (425 °F). Cook the buns for 7 minutes with vapor in the oven by placing a oven-proof pan with water. Remove the vapor and cook for 7-10 more minutes. Keep an eye on them and don’t overbake. They should look slightly golden.
You could totally substitute the kefir with yogurt in the same quantity.