Step 1: Activate Your Starter

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

Step 2: Prepare the Dough

1. 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

1. 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

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

Step 5: Bulk Fermentation

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

Step 6: Shape the Buns

1. Once fermented, lightly flour your work surface. Divide each dough (plain and seasoned) into equal pieces (about 100 g each for buns).
2. 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
3. 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

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

Step 8: Bake

1. 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.
2. Bake the buns for 20–25 minutes, until golden brown and hollow-sounding when tapped on the bottom.

Step 9: Cool and Enjoy

1. Let the buns cool completely on a wire rack.
2. 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