Artisan Buns in 5 Minutes a Day
Prep time: 
Cook time: 
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Serves: 8 buns
  • 455 grams bread flour - I used a mixture of wholemeal, white and a seven grain bread flour mix
  • 2 teaspoons dried yeast
  • ½ teaspoon salt
  • 350 ml lukewarm water
  1. Weigh the flour into a large bowl, stir in the yeast and salt.
  2. Pour the water in and stir gently until the flour is incorporated.
  3. Cover the bowl loosely with a lid or tea towel to allow gasses to escape.
  4. Allow the dough to rise at room temperature.
  5. Once the dough has flattened and started to fall it is ready to use.
  6. If not using the dough immediately store in the fridge for up to two weeks.
  7. To bake buns
  8. Sprinkle the surface of the dough in the container with flour.
  9. Empty onto a floured surface and cut into 8 even pieces (see photos below).
  10. Shape the dough into small balls/rolls by gently pulling the sides of the dough underneath the ball on all sides.
  11. Place the dough on a piece of greaseproof baking paper and allow to rest at room temperature for about 40 minutes.
  12. About 20 minutes before you are ready to bake the loaf, place a baking stone in the oven and preheat to 200C (I don't have a baking stone, I just used an oven tray)
  13. If making a whole loaf loaf, liberally dust the top of the loaf with flour and slash the loaf with a serrated knife.
  14. Place the buns or loaf on the pre-heated baking stone if using, otherwise just place in oven.
  15. Using a water spritzer, spray both the buns/loaf and the oven liberally with water.
  16. If you have transferred the loaf using baking parchment, remove the parchment once the loaf has started to brown.
  17. Bake for approximately 20 minutes if buns or 30 minutes for a loaf, or until the crust is deep brown and firm to the touch and the loaf sounds hollow when tapped on the bottom.
  18. Remove from the oven and allow to cool completely before eating/slicing.
  19. Tanyia's Notes
  20. The dough is ready to use once it has finished rising however it is much easier to handle if it is chilled first. I usually make it at least a day before I wish to use it.
  21. The older the dough, the more it will take on sourdough-like characteristics. If you do not like strong flavoured bread use the dough when it is still quite fresh.
  22. The water should only be lukewarm. Do not use hot water as you will kill the yeast. You can use cold water should you prefer, although this may increase your rising time.
  23. The initial rise will take approximately 2 hours. The actual time will depend on the ambient temperature and will be longer in cooler weather. I have unintentionally risen the dough overnight on my benchtop with no detriment to the dough.
  24. Once shaped, the dough will not appear to rise much during the resting time. This is normal as most of the rising will occur in the oven.
  25. I use a piece of granite tile as my baking stone but I have also quite successfully baked the loaves on a baking tray.
  26. Jeff & Zoe bake their loaves with steam to achieve a beautiful crust. They have produced a video on the methods you can use to create this environment. I find in my oven that spritzing the loaf and oven with water is sufficient. I have also started to bake the loaves in a dutch oven with great success, as the dutch oven traps in the steam and helps produce a great crust.
Recipe by Healthy Home Cafe at