Sourdough yogurt flowerpot rolls

You will need to start this dough the day before you want to eat them to allow time for fermentation.

1. Begin by making the Levain starter. Combine the sourdough starter with the water and bread flour in a large bowl and stir with a spatula until combined. Cover with a clean tea towel and set aside to ferment at room temperature overnight.

2. The next morning, add both flours to the Levain, along with the yoghurt and remaining water. Bring together with a spatula, then scatter over the salt. With floured hands, scrunch the dough together a few times in the bowl to gather it into a rough ball. Lightly dust a clean work surface with flour, then tip the dough onto it. Knead for 10 minutes until the dough is smooth and bounces back when you poke it.

3. Fill and boil the kettle. Lightly oil the mixing bowl (there’s no need to wash it out) and return the smooth dough to the bowl. Slide onto the middle shelf in the oven (without turning the oven on). Pour boiling water into a deep oven tray on the bottom of the oven and shut the oven door. This is so that the dough can rise in a warm, steamy environment. Allow to rise in the oven for 3 hours.

4. Meanwhile, grease a 12-hole muffin tin with butter.

5. Once the dough has had its time proving, divide the dough into 12 pieces on a lightly floured surface and shape into little rounds. Drop into the holes in the muffin tin, then allow to prove at room temperature for 30 minutes before baking. If you like, you can brush the tops of the buns with melted butter or milk for a deep golden sheen.

6. Preheat the oven to 200C °C. Bake the rolls for 18-22 minutes until puffed up and deep golden. Allow to cool in the tin for 5 minutes before lifting the buns out to cool completely on a cooling rack.

Once completely cool, the buns can be frozen in a sealable bag for up to 3 months. Without thawing, reheat in a warm oven to serve.