10-12 hours total
5 dl water
1 tbsp sugar
50 g flaxseeds
50 g sunflower seeds
50 g 02 IPA mask flour
450g wheat flour (like tipo 00 or manitoba)
2 tbsp oil
Dissolve fermented in cold water and sugar.
Mix the rest of the ingredients in the yeast mixture with a saucepan until the dough is assembled.
The dough should have consistency like a very thick porridge.
Cover the bowl with film or a lid and leave to raise on the kitchen table.
Then put the dough covered in the fridge overnight.
Turn on the morning oven on 220 degrees hot air, with a baking sheet in.
Shape the buns - this is done easily by dipping two spoons in water and using these to place the dough on a piece of baking paper.
Transfer the baking paper with the buns onto the now heated baking sheet and place them in the oven at 220 degrees for 10 minutes.
Turn up to 250 degrees and give the buns another 5 minutes.
Allow them to cool on a baking charge before they are enjoyed.