Makes 108 oz - 6 3/4 lb
~Combine in bosch mixer with dough hook:
32 oz warm water
4 oz unsalted butter or oil or tallow
1/4 c sugar OR 2 oz honey or maple syrup or molasses
10 oz starter

Mix in:
56 oz white all-purpose flour OR
*16 whole wheat and 36 white
2 T salt
Mix until it cleans the sides of the bowl and is a cohesive ball.

Sprinkle on:
1/2 oz - 1 oz yeast

*Rest 30 minutes. OR to speed it up add yeast with the first bit of flour. Stretch and fold during the rest period.

Knead and rest, and knead again, until it is smooth and completely cleans the bowl.

And turn out onto damp counter and stretch and fold - rest an do it again - until it is strong but soft and springy. (Use a clean spray bottle to keep dough moist.)

Rise in two 1 gallon jars, 54 oz each OR 2 gallon jar 30 - 60 minutes until doubled. Watch out! This rises very fast. Be ready to form the buns.

Form quickly into:
32 buns (3.5 oz each) on TWO lightly oiled 2/3 sheet pans.
OR 40 buns (2.8 oz each)
OR 48 buns (2.2 oz each)

I used half this recipe - 54 oz to make :
5 - 11 oz small pan loaves.
15 - 3.6 oz hamburger buns
~Rise and also bake with very well greased back of baking sheet over the top to allow them to rise sideways and make thinner buns!
20 - 2.8 oz hot dog buns or small hoagies.

All 108 oz made 4 - 27 oz commercial size loaves.

Cover with wet bread towel and rise formed rolls 20-40 minutes until well rounded and full looking.

~For hamburger buns
Mist very well and sprinkle with flour. Place parchment over and cover parchment with a second large baking sheet. This will give you a thinner better shaped bun. Bake with baking sheet on top.

Mist with water THEN mist again 5 minutes later. Bake both sheets 20-25 minutes at convection bake 350* until golden brown and 190* - 200* internally.

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