Marbled sourdough buns with tomato seasoning

Marbled Sourdough Buns with Tomato Seasoning

Learn how to make beautiful marbled sourdough buns with a smoky tomato twist! This step-by-step recipe combines the art of sourdough with the rich flavors of tomato flakes and sweet smoked paprika, braided into stunning Dutch braids.

https://youtu.be/WRPPEZ8QzNI

Making Marbled Sourdough Buns with Tomato Seasoning

Discover the secret to marbled sourdough buns! This recipe blends tomato flakes and smoked paprika into a beautifully braided, tangy, and smoky bread that’s perfect for any occasion. Try it today!

Serves:

6- 8 people

Time to Prepare:

min 4 hours

Time to cook or cure:

10-15 min

Skill

Sourdough Baking

Serves:

6-8 people

Time to Prepare:

1 day in advance for starter + min 4 hours

Time to cook or cure:

10-15 min

Skills:

Sourdough Baking

Ingredients & Tools

Ingredients

1 kg wheat flour
200 g sourdough starter (active and bubbly)
600 g water (room temperature)
50 ml olive oil
20 g salt
2 Tbsp tomato flakes (for half of the dough)
2 Tbsp smoked paprika powder (for half of the dough)
optional: sesame seeds

Tools

large bowl for mixing
wooden spatula
oven
baking tray
parchment paper
dough scraper
clingfilm (slightly oiled)
tablespoon

Useful guidelines

Feeding your Starter

Our Starter is fed 100% Wholemeal Flour, this is to give the bread more flavour as the flour contains the wholegrain. You can use white flour or any other grain you prefer. The best flour for starting end feeding would be rye due to its high nutrient content and levels of naturally present lactobacilli.

Directions

Simply follow these steps in order to make the Marbled Sourdough Buns with Tomato Seasoning:

Step 1: Activate Your Starter

Feed your sourdough starter 4–6 hours before starting, ensuring it’s active and bubbly.

Step 2: Prepare the Dough

In a large mixing bowl, combine the flour, water, and starter. Mix until no dry flour remains (a shaggy dough will form). Add in the oil and kneed once more. Cover and let rest for 30 minutes (autolyse).

Step 3: Add Salt

Sprinkle salt over the dough and mix well by folding and pinching the dough to incorporate it. kneed a little more.

Step 4: Divide and Season the Dough

Divide the dough into two equal parts.
Leave one part plain.
To the second part, add tomato flakes and sweet smoked paprika powder. Mix until the seasoning is evenly distributed.

Step 5: Bulk Fermentation

Place the doughs in a greased bowl.
Cover and let ferment at room temperature for 1,5 hour. The dough should rise by about 50%.

Step 6: Shape the Buns

Once fermented, lightly flour your work surface. Divide each dough (plain and seasoned) into equal pieces (about 100 g each for buns).
Roll each piece into a long strand, about 10 cm in length. For each bun. Then combine the two coloured strands and roll them into one. You can then cut that one large strand into 3 two-coloured strands
Dutch Braid the strands:
- Pinch the three strands together at one end.
- Alternate crossing the outer strands over the middle strand until fully braided.
- Tuck the ends underneath and shape into a round bun.

Step 7: Proof the Buns

Place the shaped buns on a parchment-lined baking sheet, leaving space between them.
Cover with a greased plastic wrap and proof for 2-3 more hours in a warm place or overnight in the refrigerator.
5 min before baking, wet the buns with a brush and sprinkle with the sesame seed (optional)

Step 8: Bake

Preheat your oven to 230°C (450°F). Place a baking stone or tray in the oven and add a small tray of water at the bottom for steam.
Bake the buns for 20–25 minutes, until golden brown and hollow-sounding when tapped on the bottom.

Step 9: Cool and Enjoy

Let the buns cool completely on a wire rack.
Serve with butter, olive oil, or with the amazing creamy mushroom soup, and enjoy the rich, smoky flavor and beautiful marbled pattern!

These marbled sourdough buns are perfect for any meal and showcase the artistry of Dutch braiding with a vibrant twist. 🌾🍅

Storage

Once the bread is baked, let it cool completely on a metal rack. Once it is cool you can start cutting into it. Fresh baked bread is delicious. If you want to keep it from going stale, keep the bread in a cotton bag in a shaded cool place.

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Marbled sourdough buns with tomato seasoning