Question about "wild rice and onion" bread
I am referring to the recipe from "Artisan Breads Everyday". I mixed up the dough (1/3 of the recipe) last night and made them into2oz rolls tonight, ended up with hocky bucks. I let them proof for 70 minutes after taking out from the fridge and dividing (the book specified 1.5 to 2 hours) and I think they were already way overproofed. Just curious whether any of you who have tried the recipe had the same experience? Did you proof as long as the book suggests? Maybe my rolls are small so they come to room temperature faster? Also the dough grew a lot in the fridge, did it over fermentate too? I am pretty sure that my dough was developed enough... Maybe I should reduce the yeast?
I am trying again soon, would love to hear some suggestions and first hand experiences. Thanks!