~150 oz dough just over 9 lb
In bosch mixer with the dough hook combine:
10 oz sourdough starter
4 oz unsalted butter or tallow
5 oz honey, maple syrup OR 1/2 c sugar
46 oz warm water
~(OR 16 oz whey and 30 oz water)
78 oz white flour
~(OR 36 oz WW and 40 oz white)
3 full T salt
Mix until it is a shaggy and soft but cohesive dough.

Let rest 30 min

After rest period:
Wet dough with spray bottle and sprinkle on commercial yeast:
1T to 4T depending on how quickly you need the bread and how 'fluffy' you want it.

Knead with lid off, resting and kneading until smooth dough forms.

~Use spray bottle filled with water to keep dough moist - not wet, but moist.

Turn out onto moist counter and stretch and fold with the bench scraper. Rest 5-10 min and stretch again. Continue to rest and stretch until it stands up in a ball. (Not because it is a stiff dough but because you've worked the gluten. It should be springy.)

Rise in a 2 gal jar - ONLY until doubled, about 45-60-90 minutes. It will come to the top, but stop it there - it will rise right out the top if you aren't watching.

Gently remove to moist counter. Gently stretch and fold just once to disperse dough. It is very soft and loose at the bottom of the rising jar. You get more consistent loaves this way.

Shape on moist counter into:
SIX 10x4.5 inch pans - 24 oz each
FIVE10x4.5 inch pans - 29 oz each
FOUR 10x4.5 inch pans - 37 each
FOUR commercial long loaves - 37 oz each - Rise until they poke out the top through the wet towel.
Three commercial long loaves - 50 oz each

9x13 pan rolls - fifteen 3.6 oz
AND Three pan loaves - 30 oz each

*20 hamburger rolls on large 2/3 baking sheet
AND Three 28 oz pan loaves

*Form hamburger rolls and place on lightly greased baking sheet. Spray generously with spray bottle water. Place parchment over the top. Place another large baking sheet on top of the parchment. This way they rise sideways for better shaped hamburger buns. Bake with the top baking sheet in place.

Cover with wet bread towel. Rise ONLY 30-45 min until full and puffy. Too much time rising does not have enough energy for a good oven spring.

Preheat to 500*. Mist, optionally flour the tops, and very lightly score them.

Bake at convection bake 375* with steam 35-50 minutes until golden and 195* internal temperature. Don't overbake or it will be dry.

Cover again with the damp towel to keep crusts soft. Cool just a little remove from pans and cover again.

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