Can I make dinner rolls with the same dough recipe I use to make artisan bread? My normal recipe is 920g white flour, 230g wheat, 230g starter, and 863g water (75% hydration). I usually bake at 450F for an hour and the loaves come out great. My plan was to use the same dough and shape into rolls and let them rise in a muffin tin overnight in the fridge. I am used to baking my loaves in dutch ovens and have a gas oven so I wasn't sure how to adjust temperature and cooking times if I use a muffin tin. I understand that it is difficult to keep moisture in gas ovens. Any comments and shared experience welcome. Thanks!