FWSY Overnight brown: loaf plus buns
In preparation for Thanksgiving I wanted to figure out dinner rolls, so I portioned off half my dough, and turned that into 6 buns (two of which didn't last long enough to make this photo).
The dough was the Overnight Brown from Flour Water Salt Yeast (78% hydration, 30% whole wheat). I followed the recipe (more or less) exactly for the loaf.
For the buns, I baked on a pizza stone for 15 minutes, which worked pretty well. The buns were each about 140g, but I think that's a bit bigger than I'm looking for. Next time around I'll aim for around 100g.
Crumb shot to follow...