As you can see, it's been pretty busy at school... all of this and it's only our 2nd day of class (I'm not even blogging about the 36 rolls I had to make + the additional 24 I had to make (me and the other 19 students in the class) to supply the "bistro" with enough bread to make it through the dinner shift.
600 gm bread flour
400 gm wheat flour (it's tricky to use an "all" wheat recipe; doable - but tricky)
300 gm fermented dough (see previous post for recipe)
30 gm yeast (use 1/2 this ingredient if using "active/dry" yeast; explanation in previous post)
20 gm salt
50 gm butter, cubed
650 gm water
Activate yeast in water. Combine dry ingredients. Add wet ingredients and butter to dry ingredients. Knead until dough forms. Add fermented dough; knead again until dough is formed and you no longer see fermented dough. Place dough in a floured bowl and allow to rest 1 hour. Scale portions to 300 gm, and preshape to large rolls.
Shape dough into rolls and proof for 20 minutes. Score tops of dough into different designs. Bake in 220 degree celsius oven for 20-25 minutes. Cool completely and enjoy.