Directions

1. Combine the flour and yeast in the bowl of an electric mixer fitted with a dough hook. Add the water and salt and mix on low speed for 2 minutes. Mix on medium speed for about 3 minutes. The dough should be smooth and elastic.
2. Bulk ferment (rise) the dough until nearly doubled, about 1 hour. Fold the dough gently. Ferment (rise) for another 30 minutes before dividing.
3. Divide dough – 3lbs for buns, the remaining for loaves.

Buns

1. Scale the dough into 36 pieces, about 37 g each. If you prefer larger buns, scale as desired. Let the dough rest, covered, until relaxed, approximately 30-minutes.
2. Press each piece of dough lightly with your fingertips to flatten. Fold the top edge of the dough down to the enter, pressing lightly with your fingertips to tighten the dough. Rotate the dough 90 degrees, fold, it in half, and use the heel of your hand to seal the two edges together. Cup the roll in your hand and reround the dough, applying gentle pressure to create a tight, smooth ball.
3. Proof, covered, until the dough springs back slowly to the touch but doesn’t collapse about 30 minutes.
4. Bake in a 450-degree oven with steam, if possible, until the rolls have a golden-brown crust and sound hollow when thumped on the bottom, about 15 minutes.
5. Cool on a wire wrack.

Bread

1. Scale the dough into three 800 g pieces. For each loaf, shape the dough into a slightly flattened rectangle. Roll dough into a log shape, pinching all seams closed.
2. Place dough, seam down, into a greased pan and let dough proof until the dough springs back slowly to the touch, 1 to 1.5 hours.
3. Bake in a 450-degree oven with steam, if possible, until the loaves have a golden-brown crust and sound hollow when thumped on the bottom, about 25-30 minutes.
4. Cool on a wire wrack.