When you try to bake this rolls I suggest to use the St.Clair process, here are some details I’ve learned (and copied) during my internship at Mark’s Back Home Bakery in Kalispell, MT:
Timings
Starter/Soaker combination: 4 to 5 hours or till it doesn’t rise anymore and begins to fall in significantly
Kneading: 5min in my KitchenAid
Bulk Fermentation: 2 stretch&fold after 1 hour each, kitchen temp 65?F
Retardation: Over night in the fridge
Shape: next morning out of the fridge
Proofing of Cold Rolls in Trashbag
Proof: depending on kitchen tempreature for 1,5 to 2 hours
Bake: at 450°F with steam for 10min and finishing with 400°F for another 30 min or until they crackle and sing coming out of the oven (int. temp. at 210°F)
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