I’m still messing around with the pizza dough, partly to see if it’s worth my while to supply a local restaurant with buns. So yesterday I did the same buns + some wholemeal – very slightly raising the hydration for the wholemeal, knowing that I will probably have to raise it again.
Buns came out OK. Trimmed the dough after turning it out of the plastic box for dividing. Used the trimmings as a starter for the next batch (yeah, I know it has salt in).
Mixed the next batch, let it sit around a couple of hours (no stretches) before putting it in the fridge overnight. Not much movement so let it sit around in the kitchen for a couple of hours before improvising a focaccia.